black sesame lemon cream cheese cake
black sesame lemon cream cheese cake
Many thz to winking’s American Bake Cheese Cake recipe, it was a great success, I was having fun making it with my sis-in-law back home. We were trying to extend our luck further onto our next experimental cheese cake making. Just before I came back to Australia, i had experienced a wonderful sesame cheese cake tea set in Aries, a new café in happy valley. so I decided to make one of my own kind, and add in lemon as a second favor to this cake.
黑芝麻檸檬芝士蛋糕
200g/ 15片 麥維他消化餅乾, 擊碎
100g 2 牛油或植物牛油, 熔化
2 x 250 卡夫Philadelphia乳脂酪
375ml 三花淡奶
200g 酸奶油
1/2量杯 幼糖
3 茶匙 魚膠粉, 溶化於
1/4 量杯 熱水
3湯匙 檸檬/橙皮絲 (隨意)
1/4 量杯 檸檬汁
1 茶匙 香草精華
1/3 量杯 黑芝麻 (多少隨意)
1. 混合餅乾屑和牛油, 倒入22 cm平底鍋, 避免稠黏先放烘烤牛油紙在邊和底部。用一個圓型平底瓶平均地按餅乾屑, 用姆指按平邊緣 , 放進冰格待用。
2. 把餘下材料用攪灌機攪云。
3. 倒進已冷藏成形的硬餅乾底, 再放入冰箱30 分鐘, 蛋糕面放上檸檬, 橙皮絲和黑sesames 作裝飾,再放入冰箱過夜。
Black Sesame Lemon Cheese Cake
200g / 15 pieces McVities’s digestive wheat biscuits, crushed
100g Butter or margarine, melted
2 x 250g Kraft Philadelphia cream cheese
375ml can Carnation light & creamy evaporated milk
200g Light sour cream
1/2 m cup Measuring cup castor sugar
3 teaspoon Gelatine, dissolved in
1/4 m cup Hot water
3 tablespoon Grated lemon/orange rind (optional)
1/4 m cup Lemon juice
1 teaspoon Vanilla essence
1/2 m cup Black sesame seeds
(depends on how much u like it, I love it so I put more)
1. MIX biscuit crumbs and butter, press into the base of a 22 cm spring form pan with baking paper on the side and bottom to avoid stickiness. Use a flat rounded bottle to press the crumbs mix evenly. Use your thumb to press the edges down too. Chill in freezer until firm.
200g / 15 pieces McVities’s digestive wheat biscuits, crushed
100g Butter or margarine, melted
2 x 250g Kraft Philadelphia cream cheese
375ml can Carnation light & creamy evaporated milk
200g Light sour cream
1/2 m cup Measuring cup castor sugar
3 teaspoon Gelatine, dissolved in
1/4 m cup Hot water
3 tablespoon Grated lemon/orange rind (optional)
1/4 m cup Lemon juice
1 teaspoon Vanilla essence
1/2 m cup Black sesame seeds
(depends on how much u like it, I love it so I put more)
1. MIX biscuit crumbs and butter, press into the base of a 22 cm spring form pan with baking paper on the side and bottom to avoid stickiness. Use a flat rounded bottle to press the crumbs mix evenly. Use your thumb to press the edges down too. Chill in freezer until firm.
2. BEAT the remain ingredients with electric beater until well combined.
3. POUR mixture onto chilled crumb base, Refrigerate for 30 minutes, top with lemon, orange rind and black sesames and chill in refrigerator overnight.
1 Comments:
thz for sharing your recipe...so it tastes good le...
share with others, don't eat too much ar~:)
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