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    12/23/2006

    久违的蛋糕香...New York Cheese Cake(low fat)

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        曾经以为自己不再热爱西点..
        曾经一度想放弃这苦心经营的西点天堂..
        内心深处的蛋糕情结似乎渐渐平淡,遗忘..
     
        八月,我离开了陪伴我两年的Apartment,也离别了我熟悉的厨房.
        回到父母家,一切都是那么的不习惯.
        偌大的厨房,拥挤的冰箱,我只感受到两个字:陌生.
        好想逃..
     
        我将所有的西点用具打包收好,默默地.
        新的工作填充了我的思想,购物和睡眠占据了我的时间.
        开始了日复一日的"忙碌"生活. 
        越来越少上自己的Space,因为害怕.
        害怕看见朋友们的询问,害怕看见停滞不前的浏览数.
        更害怕面对它的荒芜,自责的潮水会将我淹没.
        那个会做蛋糕的"我"似乎在体内沉睡了,剩下一个虚度时光,了无激情的"我".
        这样的日子还要持续多久?我不止一次问自己..
     
        直到几天前,我去了一个地方,它居然可以唤起我久违的冲动,
        刹那间,脑海中又浮现出自己当日在烤箱前忙碌的身影.
        这个地方就是HK.
     
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          在HK的超市里,我意外地发现了茅屋芝士(cottage cheese)和酸忌廉(sour cream)的影子.竟久久不能自己.回想起当初为了做出经典的New York Cheesecake,我不惜跑遍了广州.甚至频频光顾批发市场,为的就是不放过一丝机会.渐渐地,这个遗憾也沉淀在心里,以至于有好一段时间,成了我挥之不去的心病.
     
          现在,这两盒梦寐以求的宝贝就放在眼前,满满的一货架,我还需要犹豫什么呢?可是..可是我还是当初那个深爱西点的我吗?过了几乎半年安逸日子的双手还可以炮制出以往的美味吗?...
     
          离去的时候,我的小推车里已经躺着两盒cottage cheese和sour cream.我想,我已经找到了答案.
     
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        New York Cheesecake,又名America Cheesecake,是芝士蛋糕中最为经典的一款.其口感较硬实浓郁.最正宗的纽约芝士蛋糕不需任何装饰,只需将cream cheese混合鸡蛋和砂糖烘培即可.再在饼面铺一层香滑的sour cream便大功告成.如果担心热量过高,可以选择低卡的茅屋芝士搭配cream cheese使用.

        茅屋芝士是一种未经完全熟成的白色软芝士.它味道温和,在欧美十分流行,多用作色拉,主要配合水果食用. 茅屋芝士是低脂芝士,只有2%~10%脂肪,比其它芝士脂肪含量低得多,十分健康.储存方面,茅屋芝士不能久存,只有大约5~7日食用时间,并要放在冰箱.(这就是为什么我只能买一盒的原因T_T)

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    制作方法(7寸脱底烤模)
     
    先准备消化饼底(100G消化饼+50G牛油)
    做法省.参考以前的贴子.
     
    材料:
    茅屋芝士(Cottage Cheese)235克,  忌廉芝士(Cream Cheese)350克,  糖160克,  柠檬(取柠檬茸及半个柠檬汁)1个,  鸡蛋3只,  粟粉2汤匙,  酸忌廉(Sour Cream)235克,  云呢拿香油1汤匙
     
    做法:
    1, 将茅屋芝士过篩备用;
    2, 忌廉芝士切碎,隔水加热后用打蛋器打至软滑;
    3, 将(1)加入(2)混合搅拌,再加入糖打至软滑;
    4, 鸡蛋打散,缓缓加入(3)中.(不要一下子倒入)
    5, 依次加入酸忌廉,云呢拿香油,柠檬茸/汁;
    6, 篩入粟粉,搅拌均匀.
    7, 倒入烤模,150度隔水蒸烤60分钟.
    8, 取出后待凉,放入冰箱过夜再脱模.稍加装饰.
     
    PS,处理茅屋芝士最重要是过滤,因为它由很多小颗粒组成,就算回室温后也不能用匙压烂.
    装饰用的黄桃是罐头水果,切好的,方便得很.可爱的Hello Kitty是棉花糖,无意中在万宁发现的.真是不舍得吃呀
     
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    8:29 PM | Blog it | 蛋糕

    Comments (86)

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    璐璐 李wrote:
    你太牛了。我在向你学习中。从鹿的博客过来的，简直是蛋糕公主。
    今天按你的蓝莓芝士方子做了蛋糕，不错！
    July 9
    xinhui chenwrote:
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    No namewrote:
    July 31
    Fionwrote:
    Jennifer姐姐的教导真是掷地有声,咔咔.猪头只要不给我添乱就好了,就知道嚷嚷着要吃蛋糕,真不愧是猪!本性难移!
    Jan. 7
    Jenniferwrote:
    大白叔新的一年就这一样要努力?　再回去想想！！
    Jan. 7
    一点通wrote:
    安子,新年快乐!
    在新的一年里，我一定更加努力,用心去品尝你弄的每一个蛋糕
    恩那!
    Jan. 1
    Siu Chun Cheangwrote:
    祝安安新年快乐！2007心想事成！大白新年快乐！
    Jan. 1
    Picture of Anonymous
    浅吟轻唱 wrote:
    我终于又打得开SPACES了￣￣
    看到漂亮的蛋糕，就知道美丽的西点公主又出山了，激动亚。
    新年快乐，安。
    Jan. 1
    Picture of Anonymous
    浅吟轻唱 wrote:
    我终于又打得开SPACES了￣￣
    看到漂亮的蛋糕，就知道美丽的西点公主又出山了，激动亚。
    新年快乐，安。
    Jan. 1
    TONI antoniawrote:
    希望在新的一年能睇到你同大白拉埋天窗^_^ HAPPY NEW YEAR!!!!
    Dec. 31
    Fionwrote:
    终于可以爬上来了!!555...
    大家回复的帖子，我都认真看了。就不一一具体回复了。感谢你们的支持，给了我不少的动力去做出更美味的西点。我会加油的，祝大家新年快乐！:D
    Dec. 31
    Angyue Yewrote:
    Hello, baking girl. A little bit late to say welcome back. but late is better than none....What's your new job now?
    Dec. 30
    Polar Bearwrote:
    很高兴看到你重新找回了自己，加油～～！
    Dec. 30
    Jenniferwrote:
    妹妹, 终于等到你回来了!!! 现在小成成在身边, 先留个话....
    Dec. 30
    嫔嫔 大男人wrote:
    我这边除了SELF-RASING FLOUR,还有PLAIN FLOUR,,,,是不是用PLAIN FLOUR+栗粉就可以啦?  哇哈哈,,,,,有了低筋粉就可以照着你的方法做蛋糕了,平常我都必须找一些不用低筋面粉的方法来做蛋糕或者做别的东西,^^好开心你回我吖,还有有人指导好,平常就自己在那乱琢磨,之前我失败了快20个蛋糕,哈
    Dec. 29
    嫔嫔 大男人wrote:
    你终于回来啦...我还是初学,,而且我也是自己在那琢磨,所以做出来蛋糕味道不够好,还需要继续像你学习吖.你做的蛋糕实在太棒了,是看了你做的蛋糕后我才有动力继续学下去.在英国我只买到SELF-RAISING的粉,,不知道低筋面粉在哪能买到.5555
    Dec. 28
    Yilin Gaowrote:
    我想。你应该震得很忙。空间也很久没有跟新过了。不过我相信你的蛋糕永远都还是那么美味的。我们都应该为了自己的梦想而努力呢。我回家有。你应该也会的。不过很多东西我还需要和你请教呢。所以。一定不要放弃哦。圣诞快乐。
    Dec. 28
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