[Workshop 烘焙课程] Key Lime Classic Cheesecake Tutorial Video Recipe 青柠经典芝士蛋糕 (中英食谱视频教程 )

Last Wednesday was my birthday. I didn't plan to bake a cake for myself initially as I wanted to chill and relax on that special day. However there was a sudden urge to bake that morning as I was craving for baked cheesecake! I immediately took out Carol's baking book and adpated her Lemon cheesecake (which I had bookmarked and on my to-bake list) to bake myself a Key Lime Cheesecake since I still had some Key Limes left after baking the Key Lime Meringue Tart for my blog's 1st anniversary the week before.
I quickly got down to baking it and chilling it before setting off for my birthday lunch treat from my best friend, Grace at Daniel Boulud Bistro (a nice french restaurant by celebrity Chef Daniel Boulud) located at Marina Bay Sands. Came home around evening to decorate it with some whipping cream and fresh blueberries, raspberries and strawberries. Love the cake for its great taste!

Both of us were really filled up with the above 6 courses! The DB signature sirlon burger filled with braised short ribs and Foie Gras served on Parmesan bun is a must try!

This tutorial video is done using an iphone with one hand filming and taking photos while working with the other.
这蛋糕的视频，是我一手做蛋糕，一手用iphone拍的录影和照片。

Key Lime Classic Cheesecake
é’æŸ ä¹³é…ªè›‹ç³•
(recipe adapted from 胡涓涓’s‘烘焙新手必备的第一本书’）

Recipe食谱 ：(for an 8 inch round mould with removable base 8吋分离式圆模1个 )
A: Base Crust
Digestive Biscuits 70g (I used 110g, about 8 pieces)
Unsalted Butter 35g (I used 40g)
1.5 tbsp caster sugar (I omitted)

A:饼干底材料
消化饼干 70g （我用110g， 大概8片）
æ— ç›å¥¶æ²¹35g（我用40g）
ç»†ç ‚ç³–1.5大匙 （我没放）

Method 步骤:

1. Use double boiling method to melt unsalted butter. (I melt the butter directly over my Brandt induction hob.)
1。å°†æ— ç›å¥¶æ²¹éš”æ°´åŠ çƒ­èžåŒ–。 (我直接在Brandt电磁炉上溶化。）

2. Put the digestive biscuits in a plastic bag, use a rolling pin to crush it up finely before adding sugar. (I used my U-blender to blend it to get a finer texture and have omitted the sugar.)
2.消化饼干装在厚的塑胶袋中,用橄面棍敲打,压的越碎越好,å†åŠ å…¥ç»†ç ‚ç³–æ··åˆå‡åŒ€。（我用搅拌机搅碎，质感更细。æˆ‘ä¹Ÿæ²¡åŠ ç³–。）

3. Mix the melted butter and crushed digestive biscuits together.
3.å°†èžåŒ–çš„æ— ç›å¥¶æ²¹åŠ å…¥é¥¼å¹²ç¢Žä¸­ä»”ç»†æ··åˆå‡åŒ€。

4. Pour the biscuit crumbs into the cake pan, press firmly onto the base of the pan.
4.将混合好的饼干碎倒入蛋糕模中,利用一个平底的容器将饼干碎压实。 (一定要确实压紧, 脱模才不会松散掉)

5. Bake in a preheated oven 120 degrees Celcius for 10 minutes before taking out to cool down. (Do not remove the biscuit base crust from the pan.) (I selected the traditional function for my Brandt oven)
5.放入已经预热至120度c的烤箱中烘烤10分钟后取出放凉。(不要脱模)

B: Cheesecake
a - cake batter:
450g cream cheese
20g caster sugar
4 egg yolks
50g heavy whipping cream (I used whipping cream of 38% dairy fat)
40g unsalted butter
40g low gluten flour (I used top flour, can be replaced by cake flour)
Zest from 1 lemon (I used key lime zest)
Juice from half a lemon (I used juice from one key lime)
1 tablespoon Cointreau (I omitted it)

b - meringue part:
4 egg whites
1 teaspoon lemon juice (I used key lime juice)
60g caster sugar

B:乳酪蛋糕

a - 面糊部份:
奶油乳酪 450g
ç»†ç ‚ç³– 20g
蛋黄 4个
动物性鲜奶油 50g
æ— ç›ç‰›æ²¹40g
低筋面粉40g
æŸ æª¬çš®å±‘ 1个 （æˆ‘ç”¨é’æŸ å±‘）
æŸ æª¬æ±åŠé¢— （我用1é¢—é’æŸ æ±）
君度橙酒1大匙 (我没放）

b -蛋白霜部份:
蛋白 4个
æŸ æª¬æ± 1茶匙 （æˆ‘ç”¨é’æŸ æ±）
ç»†ç ‚ç³– 60g

Preparation 事前准备工作:
1. Cream cheese softened slightly at room temperature or softened using a microwave oven, cut into small pieces.
1。奶油乳酪恢复到室温的温度,æˆ–ç”¨å¾®æ³¢ç‚‰ç¨å¾®åŠ çƒ­è½¯åŒ–åˆ‡æˆå°å—。

2. Separate the egg whites and yolks carefully, ensuring that the egg whites do not have any traces of egg yolk or in contact with water or oil. (Suggest that you separate the eggs in a smaller bowl first, ensure no traces of egg yolk is found in the egg white before transferring to a bigger stainless steel mixing bowl. The slightest trace of egg yolk will cause the meringue to be unsuccessful. )
2。从冰箱取出将蛋黄蛋白小心分开。蛋白不可以沾到蛋黄,水份及油脂。 (建议分鸡蛋的时候都先分在一个小碗中,确定没有沾到蛋黄才放入钢盆中,不然只要一颗沾到蛋黄,全部的蛋白就打不起来了)

3. Sift the low-gluten flour.
3.低筋面粉用滤网过筛。

4. Melt the butter using bain-marie method or microwave oven.
4.ç”¨éš”æ°´åŠ çƒ­æˆ–æ˜¯å¾®æ³¢ç‚‰ç¨å¾®åŠ çƒ­å°†æ— ç›å¥¶æ²¹èžåŒ–。

5. Extract the juice and zest from the lemon. (I used key lime)
5.å°†æŸ æª¬1颗外皮磨出皮屑,æŒ¤å‡ºåŠé¢—æŸ æª¬æ±。（æˆ‘ç”¨é’æŸ )

Method 步骤:

1. Use an electric mixer to mix the cream cheese and sugar together until light and fluffy.
1。将奶油乳酪+ç»†ç ‚ç³–ç”¨æ‰“è›‹å™¨æ‰“æˆä¹³éœœçŠ¶。

2. Add the followings in this order - egg yolk, whipping cream, low-gluten flour, lemon/key lime zest, lemon/key lime juice, Cointreau, unsalted butter. (mix each addition of ingredient well before adding the next ingredient.)
2。依序将鸡蛋黄,动物性鲜奶油,低筋面粉,æŸ æª¬çš®,æŸ æª¬æ±,君度橙酒, æ— ç›å¥¶æ²¹åŠ å…¥å¥¶æ²¹ä¹³é…ªä¸­æ…æ‹Œå‡åŒ€。(æ¯ä¸€æ¬¡éƒ½è¦æ…æ‹Œå‡åŒ€æ‰åŠ ä¸‹ä¸€æ ·。)

3. Use an electric mixer, beat the egg whites in medium speed, add in the lemon juice and half amount of sugar at foamy stage. Add the other half amount of sugar at soft peak stage and using high speed to beat till stiff peak.
3。蛋白用打蛋器先打出泡沫,ç„¶åŽåŠ å…¥æŸ æª¬æ±åŠ1/2é‡ç»†ç ‚ç³–ç”¨ä¸­é€Ÿæ…æ‰“æ³¡æ²«å¼€å§‹å˜ç»†è‡´æ—¶å°±å°†å‰©ä¸‹çš„ç»†ç ‚ç³–åŠ å…¥,速度可以调整为高速.将蛋白打到拿起打蛋器尾巴呈现挺立的状态即可。

4. Use a silicon spatula to fold the meringue into the cream cheese mixture until well combined.
4。è›‹ç™½éœœåˆ†å‡ æ¬¡ç”¨æ©¡çš®æ‹¬åˆ€è½»è½»æ…æ‹Œå…¥å¥¶æ²¹ä¹³é…ªé¢ç³Šä¸­è‡³å‡åŒ€。(用橡皮括刀由下而上翻转切拌的方式)

5. Pour the mixture into the cake pan wrapped with two layers of aluminium foil on the exterior base.
5。将搅拌均匀的乳酪面糊倒入模具中。在分离模外面包上2层锡箔纸,ä½†æ˜¯ä¸€å®šè¦ç¡®å®šé”¡ç®”çº¸æ²¡æœ‰ç ´。

6. Place the cake pan on a bigger baking pan/tray, fill up the bigger tray with hot water, avoid adding more water in between baking as the opening of oven door may caused the cake to collapse due to changes in temperature.
6。模子放放入大烤盘, 大烤盘中尽量倒满热水，é¿å…ä¸­é€”åŠ æ°´è€Œå¼€çƒ¤ç®±ä½¿å¾—å†·ç©ºæ°”è¿›å…¥è®©è›‹ç³•å¡Œé™·。

7. Bake in preheated oven 180 degrees Celcius for 10 minutes before lowering the temperature to 140 degrees Celcius and bake for another 60 minutes. Use a skewer to test, cake is done when skewer comes out with slight crumbs instead of watery batter.
7。放入已经预热至180度c的烤箱中烘烤10分钟,然后将炉温调到140度C继续烘烤60分钟。竹签测试只要沾黏的状况不是液体就表示熟了, 有一些散的组织沾粘是正常的。

8. Remove from oven, cooled down completely before chilling the refrigerator for 3~4 hours before unmoulding it.
8。烤好后取出(还不要脱模)完全凉透就放冰箱冷藏3-4小时。

9. After chilled, use a small flat knife, run around the edges of the cake pan for easier unmoulding.
9。完全冰透用一把扁平小刀延着模具边缘划一圈即可脱模

10. Use a long blade thin knife, heat it over the fire on the gas store to cut the cake neatly. (Clean the knife before heating over the fire after cutting each piece. )
10。切的时候用一把稍微宽长的薄刀, åœ¨ç“¦æ–¯ç‚‰ä¸ŠåŠ çƒ­åŽå†åˆ‡æ‰ä¼šåˆ‡çš„æ•´é½。(æ¯åˆ‡ä¸€åˆ€éƒ½è¦å°†åˆ€æ“¦å¹²å‡€å†åŠ çƒ­æ‰åˆ‡。)

Personal Notes 小笔记：
There are some slight cracks on the surface of the cake after baking, will lower the temperature to 150 degrees the next time when I bake this cake. 蛋糕表面稍微有些裂，下次再做，会把温度调低到150摄氏度。

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe.

This post is also linked to the event Cook Your Books #15 organised by Joyce of Kitchen Flavours.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

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