So many of you will know I finally, after so many years, acquired a Crockpot! and of course, it’s opened up a huge range of possibilities and experiments in my kitchen.
For my first recipe I decided I would make a nice dessert, and wondered about if a cheesecake could be made in such a device…and sure enough…. the results are right here! Take a look at the photos and recipe! I added a nice gentle flavour of lemon to the cheesecake. Just enough so it isn’t sharp or overpowering. The texture when made in a crock pot is a little different, slightly firmer, but the flavours are all there!
The one thing I would say if making this using a crockpot is the size limitation. You need to find a heatproof dish which will fit inside your pot, but other than that, it came out perfect!
Please note, the dish I used measured 5 1/2 x 8 1/2 and 2 inches deep. This is what fitted inside my 6 quart Crock pot. You can also choose to use ramekins or a springform (leak proof) or anything that fits!
Ingredients:
For the base:
1 1/3 cups / 160 g graham crackers crumbs (or Digestive biscuits for non US)
1/3 cups / 75 g melted butter
*** You may have some of the base left over depending on the size of your dish. Freeze any left and save for another time.
Filling
8 oz / 250 g cream cheese room temperature
1/2 Cup / 100 ml Thick cream (whipping or heavy)
1/2 cup / 100 g white sugar
2 eggs
1/2 tsp vanilla extract
Juice and zest of 1/2 lemon
Instructions:
Firstly, place your empty dish inside your crockpot and using a jug, fill the crockpot (not the dish) with water until it reaches 3/4 the way up the side of the dish. When you’ve done that, remove the dish and spray / grease the inside with oil.
Make the base
1. Use a rolling pin and bash the cookies until fine breadcrumbs. (easy to place in a zip lock bag first!) Stir in the melted butter until all combined. Press evenly and as firmly as possible into your chosen dish. Try and aim for about 1/4 inch thick unless you prefer a thick base.
Make the filling
2. Beat the cheese & cream with the sugar until well mixed. Add eggs one at the time and keep beating. Add the vanilla and lemon juice & zest. Beat until smooth. Then transfer the mix to your dish. Fill the dish until 3/4 full, no more than that as the mixture will rise during cooking. (I filled mine too full in the photo).
3. Carefully place in the crockpot, in the water bath and cook on high for 2 hours.
When the time is up, switch off and leave in the pot with the lid off until cool enough for you to handle. Be careful as it will be very hot from the water bath inside. The cake will be wobbly but that is expected. It will firm up as it cools. (I have to say it tastes really yummy when it’s hot though!!!)
When cool, cover with plastic wrap and place in the fridge for 4 hours, or overnight.
My Tips :
When you want to cut it, depending on what dish you have used, the first slice is always the hardest to get out nicely. So be warned! All the other slices will come out clean, if you dip the blade of your sharp knife in a cup of hot water, you will get clean cuts, and use a pie slicer to transfer your pieces onto plates.
** If you have a springform pan that fits in your crockpot, I would suggest using that, simply for ease. Before placing in the water bath, wrap the outer with some foil so no water can get inside your lovely cheesecake mixture during cooking!
*** You can also make this in your oven, follow the instructions, and use a roasting tray for your water bath, and cook at 350 F/ 180C for about 35 minutes, and again, allow to cool before serving.
http://www.douguo.com/cookbook/483546.html
微波炉轻芝士蛋糕
1.
冻芝士蛋糕的做法
草莓冻芝士蛋糕
主料 |
|
奶油奶酪100g | 淡奶油200g |
20-30g(根据喜甜度,草莓较甜放20克) | 2片 |
黄油50g | 100g |
草莓150g |
草莓冻芝士蛋糕的做法步骤
3.更详细的冰芝士蛋糕做法
冻芝士蛋糕全攻略
主要工具:
脱底蛋糕模或者慕斯圈,橡皮刮刀,电动搅拌器。
工具介绍请看: 烘培宝典之——器材篇
主要原料:
饼底层:饼干和黄油。通常比例是饼干碎100G+黄油50G(以8寸模具为例)
蛋糕体:奶油乳酪cream cheese250克 ,糖粉或者砂糖50-90克,淡奶油400毫升,吉利丁10克。
果冻层(选择性添加):
材料:吉利丁1片、果汁少许。基本比例为水250毫升、糖80克、鱼胶粉2小匙或者吉利丁1片。如果没有这些原料,用QQ糖微波炉加热代替也可。
原料介绍请看:
具体原料配比以及制作请看本博旧文:
制作关键:
一 饼底层部分:
1,饼底入模具之前,请先在模具底盘上涂一层植物油,这样比较容易脱模。如果不涂油,可以垫一张烘焙纸或者锡纸。如果用慕斯圈,要用烘焙纸或者锡纸把慕斯圈底部包裹好,形成一个自制的模具底。也可以找一个平底盘或者铁片,当成活底使用。
2,饼底层部分的饼干碎尽量要碎一些,这样才好粘合在一起。用小勺把饼底压平。
3,黄油要完全融化后才好和饼干碎完全搅拌成为饼底。至于黄油的加热方法,用微波炉打热30-50秒或者隔水加热的方法较好。很多配方中说把黄油放入平底锅中炒,然后加入饼干碎,炒出香味后,关火放在锅中冷却。但我认为不需要把黄油给放在火上直接炒热。那样做如果掌握不好火候,比如火太大,黄油极易被炒焦。不仅味道发苦,而且颜色也不好。
二 芝士层部分
芝士层部分是打发的Creamcheese(奶油奶酪)和打发奶油的混合。
(一)关于打发奶油奶酪
1、打发奶油奶酪之前请先把奶酪从冰箱中拿出。掰成小块,放在盆中,室温软化。
2、打发Creamcheese时可以做一个锅,锅里面做一点热水。不要煮开,水温在60度左右,有一定温度即可。然后把奶油奶酪放在盆中,至于锅之上。有点类似于隔水加热的方法。这样比较有利于奶油奶酪的打发。否则奶油奶酪在低温情况下,用打蛋器打的时候容易整团粘在打蛋器上面,不好打。用手动或者电动打蛋器都可以,但用电动打蛋器更省力一些。这款蛋糕对打发的程度要求不是很高,只要奶油奶酪都打散了,没有颗粒,成为了稠稠的糊状即可。刚开始打的时候可能会感觉不好打匀,没关系,持续打下去就好了。
(二)关于打发奶油
1、关于材料的选择:打发奶油可以用淡奶油进行打发,也可以用植脂奶油。如果用植脂奶油,请适量加少糖份。
2、
(三)关于芝士糊和奶油糊的混合
1、芝士糊打好后,就要把盆从热水上移开。冷却一下再和打发奶油混合。如果想加速冷却,可以在芝士盆下面放一盆冰水。二者混合时芝士糊的温必须要已经接近打发奶油的温度,否则,会溶化打发好的奶油。
2、二者混合时不要用手动搅蛋器搅拌。而是要用刮刀来切拌。这是为了避免使打发奶油再被接着打发。
3、如果要做双色芝士蛋糕,那么可以在打好芝士糊加入吉利丁溶液后,添加两种不同颜色的水果泥(新鲜水果搅拌成泥)。比如可以把一半芝士糊加入草莓泥,另一部分加入芒果泥。然后先把草莓泥芝士冷冻,待几分钟后,草莓芝士层已经冻好表层,再把芒果泥加入其中。果泥添加比例基本在60克-100克之间。
友情提示:
(四)关于芝士糊中的其他添加材料:
1、吉利丁
(1)如果你用的是片状的吉利丁,使用之前请一定要用冷水浸泡。一片片分开,全部泡在冷水中。泡软后,用手捞出来,并且拧干水分。然后放入另一盆中,采取隔水加热的方法使其溶解。
(2)如果天气很热的时候融化吉利丁片,记得要用冰水。否则最后吉利丁片会全都融化进凉水里捞不出来。可以在泡吉利丁片的时候,放在冰箱冷藏。吉利丁片依然会泡软,但是不会软到捞不起来。
(3)没有吉利丁片可以用吉利丁粉来代替。用3倍冷开水把吉利丁粉溶化即可。如果有凝结状况发生,可以隔水加热,使之再次融化。
(4)当吉利丁溶液打入奶油奶酪糊中的时候,二者搅拌在一起,千万不能有胶状结粒。否则会非常影响口感。如果出现了胶粒,可以用网筛把芝士糊过滤一下。
2、糖粉
(三)关于保存
(四)脱模
(六)食用
1、切法
2、品尝
3、
4.酸奶冻芝士蛋糕(超详细)
http://www.haodou.com/recipe/60266
5.冻柠檬芝士蛋糕