This is a delicate with a fine,moist texture and a mild, sweetish flavour cheese cake. It is simple and easy to make.
這個芝士餅的味道較清淡，香而不膩，而且很容易做，適合想吃芝士餅而又怕肥胖的朋友。
Ingredients for 8 inches tin :
Biscuit base : 3 oz(95g). butter, melted , 6 oz(170g) digestive biscuits crushed or Marie biscuits crushed
500 g Ricotta cheese , 4.5 oz.(130g) caster sugar , 2 eggs , 4 oz.(125g) butter, melted , 1 oz.(25g) cornflour , 1 tsp vanilla essence , 1 finely-grated peel and juice of lemon
1. Brush the 8 inches tin with a thin layer of oil.
2. Mix the crushed biscuits with melted butter and press evenly over the tin base.
3. Place all the ingredients in a large bowl , beat well ( about 15 minutes ) until smooth and even in texture, pour into the tin.
4. Bake in a preheated oven ( 160*C ) for 1 hour. ( After baking for 30 minutes, cover the top with aluminum foil to avoid browning).
5. Switch off oven, leave door open and allow cake to cool down for 1/2 hour.
6. Remove from oven and leave until cold. Refrigerate overnight and serve with ice-cream.
造 8 寸餅的材料
餅底 : 3 oz.(95g) 熔牛油 , 6 oz.(170g) 壓碎消化餅乾
500g Ricotta 芝士 , 4.5 oz.(130g) 幼糖 , 2隻 蛋 , 4 oz(125g) 熔牛油 , 1 oz(25g) 粟粉 , 1 tsp 雲尼那油 , 1 個檸檬刮皮及取汁
1. 將 8 寸 盤查上一層薄薄的油
2. 將已壓碎的餅乾和牛油混合後均勻地壓在焗盤的底部
3. 把所有材料倒入一大盤,打約 15 分鐘至均勻及平滑, 倒入焗盤中
4. 放入已預熱 (160*C ) 焗爐內焗約 1 小時. 焗約 30 分鐘後，蓋上錫紙以防面部燒焦
5. 餅焗好後， 關了火。把爐門打開,待餅在爐內冷卻半小時
6. 把餅從爐內取出待完全冷卻, 放入冰箱雪一夜便成，與雪糕同吃更皆
No comments:
Post a Comment