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详细内容

南瓜芝士蛋糕

南瓜芝士蛋糕的做法
8.2 综合评分 351 人做过这道菜收藏
君之的厨房
君之收获一份金灿灿的美味---说起南瓜，其实平常来讲，我并不太喜欢吃它——无论是蒸着吃还是做汤还是炒着吃。可一旦用它制作甜点，我却极喜欢它的味道，无论是酥酥的南瓜饼、松软的南瓜小蛋糕，还是香甜的南瓜派，统统喜欢。
南瓜做的甜點，且不說味道，單是那份金黃的喜慶色澤，就讓人覺得溫暖不已。而且，一到甜點裏，南瓜似乎立刻來了個大變身，味道也不同凡響起來。所以，今天這份濃郁溫情的芝士蛋糕裏，不能沒有它的位置。

參考分量：6寸圓模一個
烘焙：烤箱中下層，上下火160度，水浴法烤1個小時

用料1

奶油奶酪	250克
南瓜泥	135克
蛋黃	1個
雞蛋	1個
細砂糖	60克
檸檬皮屑	半個
牛奶	30克
肉桂粉	1/4小勺(1.25ML)

用料2 (消化餅幹底)

消化餅幹	100克
黃油	50克

南瓜芝士蛋糕的做法1 (制作消化餅幹底)

把消化餅幹装入保鲜袋
將保鮮袋的口紮緊
用擀面杖碾压保鲜袋里的餅幹，直到将餅幹碾成粉末状
黃油加热融化成液态。把粉状的餅幹倒入
用工具搅拌至黃油和餅幹粉末完全混合均匀，成为湿润的面糊状
把搅拌好的餅幹面糊装入模具底部，用勺子背部压紧。把装好饼底的模具放入冰箱冷藏，到饼底变硬就可以使用了

南瓜芝士蛋糕的做法2 (南瓜芝士蛋糕)

南瓜去皮去籽以後，切成小塊蒸熟（或放到微波爐裏轉兩三分鍾），直到用筷子可以輕松紮透。用擀面杖的一頭把南瓜肉壓成泥
奶油奶酪室温软化以后，加入細砂糖用打蛋器打发到顺滑无颗粒的状态
加入雞蛋及蛋黃，用打蛋器搅打至雞蛋与奶酪完全融合
倒入南瓜泥，用打蛋器攪打均勻
倒入牛奶、肉桂粉、檸檬皮屑，再次搅打均匀成为奶酪蛋糕糊
把奶酪蛋糕糊倒入已经铺好消化餅幹底的模具里
把模具放入烤盘，在烤盘里倒入热水，水的高度约为奶酪蛋糕糊高度的1/2。把烤盘放入预热好160度的烤箱，烤1個小时左右，直到蛋糕完全凝固，用手触摸没有流动感，并且表面呈微金黄色即可出炉
出爐後的蛋糕待冷卻後，放入冰箱冷藏4個小時以上再脫模食用

小貼士

1、在用南瓜制作的甜點裏，時常會加入一些肉桂粉增加風味。如果不喜歡或者買不到肉桂粉，可以省略。
2、如果采用蒸熟南瓜的方法，蒸南瓜的碗要加蓋或者蓋上保鮮膜，以免蒸鍋裏的水汽進入到南瓜碗裏，導致南瓜泥的水分偏大。
3、如果是活底模，要用锡纸把模具的底部包起来，以免水浴烘烤的时候底部进水。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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