coffee cream cheesecake ~ highly recommended 咖啡奶油奶酪蛋糕 ~强推

ingredients

japanese mocha sponge cake recipe adapted from/日式摩卡海绵蛋糕取自于: 厨苑食谱
(7 inch square pan with removable base ~ lightly greased & lined)

A
50g strongly brewed espresso
35g butter
20g dark chocolate, chopped

B
20g cocoa powder, sifted

C
3 large egg white
80g caster sugar

D
3 large egg yolk

E
65g cake flour
15g corn starch
* sift both together twice

coffee cream cheese layer adapted from/咖啡奶油奶酪层取自于: Table for 2

ingredients

A
1 3/4 tbsp gelatin powder
60ml water

B
1 tbsp strong espresso powder
2 tbsp hot water

C
250g cream cheese, room temperature
200g sweetened condense milk

D
150g whipping cream, whipped

finishing
50g coarse ground peanut
20g almond nibs
* mix both and toast. i used two different nuts for cosmetic purposes

食材

日式摩卡海绵蛋糕（7寸方形活动低烤盘～抹油、铺烘焙纸）

A
浓缩咖啡 50克
黄油 35克
黑巧克力 20克，剁碎

B
可可粉 20克，过筛

C
蛋白 3大颗
绵白糖 80克

D
蛋黄 3大颗

E
蛋糕粉 65克
粟粉 15克
＊粉类混合过筛两次

咖啡奶油奶酪

A
吉利丁粉 1 3/4大匙
水 60毫升

B
浓缩咖啡粉 1大匙
热水 2大匙

C
奶油奶酪 250克，室温
甜炼奶 200克

D
淡奶油 150克，打发

收尾
花生颗粒 50克
杏仁颗粒 20克
＊混合、略烤香。用了两种榛果颗粒仅为取得颜色层次感

Directions/做法

– prepare sponge cake: place all of A into a bowl over a pot of simmering water. stir till everything is dissolved
事先准备海绵蛋糕：将 A食材摆入容器、混合，隔水融化。搅拌至所有食材融化为止

• add in B. blend well, set aside to cool
  加入 B。拌匀、待凉

• beat C till stiff & shiny peak, then add in D. continue whipping till ribbon stage
  C 打至湿润、硬性状。加入 D，继续打发至滴落时留下明显的纹路

• add in E in few additions (if you are afraid of deflating batter) and fold well
  E 分次加入（我强推分次加入，因很多时候朋友都在这个步骤无意将蛋霜消泡）。翻拌均匀

• finally, fold in A + B mixture
  最后拌入 A ＋B

• pour batter into pan, and tap to remove air bubbles
  面糊倒入烤盘，在案板轻拍数下

• bake in preheated oven of 170 degrees C, centre rack for 35-40 mins (i baked for 34 mins)
  送入预热至 170摄氏度烤箱中层烤 35-40分钟（我烤了 34分钟）

• remove cake from pan, and slice cake into half. allow cake to cool. once cooled, seal tightly in ziplock bag. cake taste much better the next day
  取出蛋糕，切半、冷却。待完全冷却后，将蛋糕放入保鲜袋。蛋糕隔天享用更湿润

• prepare a 6 inch springfoam or cake ring. slice cake to fit pan. chill pan/cake ring in fridge (this helps to set gelatine faster)
  准备 6寸活动底蛋糕模或不锈钢蛋糕圈。蛋糕跟着蛋糕圈大小修边。蛋糕卷放入冷藏库冷藏（这可助吉利丁更快凝固哈）

• prepare cream cheese layer
  准备奶油奶酪层

• sprinkle gelatin powder over surface of water (do not pile it up). allow to sit for 4 mins
  吉利丁粉撒在水面上（需在水面撒得均匀、可别往某一处堆撒）。静置 4分钟

• heat it gently (DO NOT BOIL. you can choose to microwave as well), stirring constantly to ensure that all of gelatin powder has dissolved. set aside
  将其以小火加热（不可烧开！您也可选择将其以微波炉加热），中间不断搅拌以确保吉利丁粉完全融化。待用

• mix B together, set aside to cool
  将 B混合、待凉备用

• beat C till well blended and creamy then add in B. mix well, then add in A. incorporate well
  C 打发均匀后加入 B。拌匀后，加入 A。再次拌匀

• fold in D
  最后拌入 D

• place a layer of cake into pan. pour half of cream cheese on top of cake, and level out
  将一层蛋糕摆入蛋糕圈。倒上半份奶油奶酪。表面刮平

• place another layer of cake on top of cream cheese layer, then pour on the remaining cream cheese. level out
  摆上另一层蛋糕、将剩余的奶油奶酪倒上去。铺平

• top immediately with nuts and press down gently
  撒上烤箱的花生和杏仁颗粒。轻轻压下

• chill cake for 2 hours before unmoulding to serve (original recipe chilled for 5 hours)
  蛋糕冷藏自少 两小时后在脱模切片享用 （原食谱冷藏了 5小时）

Personal notes/温馨小贴士:

– original recipe makes a 9 x 9 inch cake. if you are making a 6 inch square cheesecake like mine, please ensure your cake ring or spring foam pan is at least 3 inch tall
原食谱用了 9 x 9寸蛋糕模。如您也做 6寸方形蛋糕，请确保蛋糕圈或烤盘的高度自少为三寸

• decorate cake before chilling cake in fridge to set e.g. placing chocolate/cookies etc
  如想点缀蛋糕（如用曲奇、巧克力等），需在冷藏凝固蛋糕前摆上哈

• feel free to use any sponge cake as desired
  海绵蛋糕口味儿可随意替代

• replace espresso (both powder & liquid) with instant coffee/granules as desired
  如无浓缩咖啡（粉和饮料），可用速溶咖啡替代