【食譜】微空氣感 優格乳酪蛋糕 (無麵粉,無油,無餅乾底) Fluffy Crustless Yogurt Cheesecake (Gluten Free + Oil Free)

製作日期:2017/07/02

前陣子突然都很想吃乳酪蛋糕,於是又買了一大塊奶油乳酪,準備來做。原本是打算來做自己很愛的 紐約起司蛋糕,但夏天又覺得想吃爽口一點、不要那麼厚重的,於是就想到之前做的 舒芙蕾乳酪蛋糕, 但又覺得那個做過很多次,想做點新的,於是就嚐試做了這個 無麵粉無油、算健康版微空氣感 優格乳酪蛋糕

fluffy-crustless-cheesecake (3)
因為想做健康一點的版本,也沒有做底層的餅乾底。讓這個重乳酪瞬間就少了很多卡路里。但又怕單調無趣,所以我在表面加了點藍莓果醬,除了增添顏色,也豐富整體滋味。個人覺得藍莓是與乳酪蛋糕最合拍的莓果滋味。

fluffy-crustless-cheesecake (4)
近期慢慢想把蛋糕的食材簡化,也想選擇更天然、非精緻的食材。而這次乳酪蛋糕使用的食材就是基於這個想法所選。像糖我用的是自己煮的椰糖漿,你也可以用楓糖漿或是蜂蜜非精緻糖。糖的用量也不算多(我愛甜但吃不甜),這一大個蛋糕才使用 3 大匙的椰糖漿,平均切六塊,每一塊也才 0.5 大匙,想想可能比早餐吃鬆餅搭配的糖漿還少呢(笑)

粉的部份並無使用麵粉,我使用的是葛粉(Arrowroot powder),營養價值較一般的精緻玉米粉高(參考此篇文章)。但因為這樣食材不算好取得 (通常有機店會有),所以若沒有的話,也可以用一般常見的玉米粉(Corn flour)替代。

fluffy-crustless-cheesecake (5)
這個重乳酪蛋糕與一般的重乳酪蛋糕做法不太一樣,有用像製作輕乳酪打發蛋白的方式,乳酪含量約佔整體四成多,不到六成,所以應該算是輕乳酪,但我比較想把它叫「中乳酪」,因為它還是有重乳酪蛋糕的溼潤口感,但多了輕乳酪的微鬆,讓人滿足想吃重乳酪蛋糕的心,但又不會有太厚重、有負擔的感覺。

做法比一般的乳酪蛋糕稍多一些,但並不會太難。動手做做看吧! Let’s do it!

 


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微空氣感 優格乳酪蛋糕 (無麵粉,無油,無餅乾底)
Fluffy Crustless Yogurt Cheesecake (Gluten Free + Oil Free)

  • 參考改自:舒芙蕾乳酪蛋糕
  • 特別器具 Special equipment:
    • 一個 15 cm 蛋糕模
    • A 15 cm cake pan

  • 食材 :(約 6 人份)
    • 無糖優格 65 g
    • 奶油乳酪 200 g
    • 雞蛋 2 個
    • 椰糖漿 或 楓糖漿 或 蜂蜜 3 Tbs
    • 葛粉 或 玉米粉 7 g
    • 牛奶 50 g
    • 鹽 1 小撮
  • Ingredients:(Serves: 6)
    • 65 g plain yogurt
    • 200 g full-fat cream cheese
    • 2 個 eggs
    • 3 Tbs palm syrup or maple syrup or honey
    • 7 g arrowroot or corn flour
    • 50 g milk
    • pinch of salt

  • 準備工作 Preparation:
    • 食材秤量好
    • 奶油乳酪與雞蛋放置室溫
    • 烤模內抹油或鋪烘焙紙
    • 若是使用分離模,外層包兩層鋁箔紙
    • 將雞蛋的蛋白與蛋黃分開
    • 烤箱以 180°C 預熱
    • ———————-
    • Measure all ingredients.
    • Leave the cream cheese and eggs to room temperature
    • Line or grease the baking pan
    • If using a pan with a loose bottom, wrap the pan with two layers of aluminium foil paper
    • Separate the egg whites from the yolks
    • Preheat the oven at 180°C

  • 作法/步驟:
    1. 將奶油乳酪與優格放入攪拌盆中攪打至滑順 (若奶油乳酪太硬,可用隔水加熱的方式輔助)
    2. 另一盆中放入蛋黃、椰糖漿與葛粉,混合均勻
    3. 取一鍋放入牛奶,置於爐上加熱至約即沸就熄火,再將熱牛奶倒入蛋黃液盆中,邊加入邊攪打。之後再將蛋奶液倒回加熱牛奶的鍋子中,移回爐上用小火加熱一邊攪打至濃稠、像卡士達醬
    4. 將濃稠的蛋奶液倒入奶油乳酪盆,攪拌混合均勻
    5. 另一邊將蛋白加一小撮鹽,用電動打蛋器打至溼性發泡
    6. 先挖一大匙蛋白霜拌入奶油乳酪糊,再將剩下的蛋白霜以切拌方式拌入混合均勻
    7. 倒入模具中,稍提高模具敲桌面敲出氣泡
    8. 放入烤箱中,用水浴法的方式,以 180°C 烤15分鐘,之後將溫度調降至 160°C,繼續烘烤約 20 分鐘。之後讓蛋糕留在烤箱裡 40 分鐘,之後再取出移至網架上放涼
    9. 將蛋糕封好,放入冰箱冷藏一晚或冰 6 小時。取出脫模切塊即可享用
  • Directions:
    1. Mix the cream cheese and yogurt in a big bowl until smooth. (If you find the cream cheese too hard, you could use a bain-marie to help.)
    2. In another bowl, mix together the egg yolks, palm syrup, and arrowroot powder.
    3. Heat the milk on the stove . Then turn off the heat when the milk is about to boil. Pour the milk into the egg yolk mixture. Keep whisking along. Then return the mixture into the original pan (using for heating the milk) over a medium-low heat. Keep whisk until the mixture gets thicker, like custard.
    4. Pour the custard to the cream cheese bowl. Mix well until all combine.
    5. In another bowl, whisk the egg white along with a tiny pinch of salt until a soft peak is formed.
    6. First stir in a big spoonful of the whisked egg whites into the cream cheese mixture, then gently fold in the rest.
    7. Pour into the cake pan. Drop it on the counter a few times to remove the air-bubble.
    8. Place the cake into the preheated oven. Add about an inch high hot water to the baking tray to water bath the cake. First bake the cake at 180°C fir 15 minutes, then turn down the temperature to 160°C and continue baking for 20 minutes. After baking, leave the cake in the oven for 40 minutes before move on to a wire rack to cool down.
    9. Wrap the cake well and refrigerate overnight or at least for 6 hours before slicing. Enjoy.

fluffy-crustless-cheesecake (1)

fluffy-crustless-cheesecake (2)

fluffy-crustless-cheesecake (3)
有點空氣感但又溼潤的健康版乳酪蛋糕。Yum~
Bon appétit!

 

【桶子葉の吐司記 Barrel Leaf’s Toast NoteBook】

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微空氣感 優格乳酪蛋糕 (無麵粉,無油,無餅乾底, 低醣) Fluffy Crustless Yogurt Cheesecake (Gluten Free + Oil Free)
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