No Music｜Lemon Hanjuku Cheesecake｜Half-baked Cheesecake｜When Lemon Chiffon Meets Cheesecake｜柠檬味半熟芝士～

Ahhhhh CAN’T KEEP CLAM…..Summer is almost over థ౪థ

INGREDIENTS
Lemon Chiffon Cake Base:
Vegetable Oil 20g
Water 10g
Egg Yolks 2 (approx. 32g)
Vanilla Extract 1g
Zest of 1 Lemon
Lemon Juice 15g
Cake Flour 30g
Egg Whites 2 (approx. 74g)
Lemon Juice 1g
Sugar 35g

Hanjuku Cheesecake:
Cream Cheese 125g
Mascarpone Cheese 80g
Milk 120g
Butter 10g
Egg Yolks 2 (approx. 32g)
Sugar 5g
Cornstarch 8g
Egg Whites 2 (approx. 74g)
Lemon Juice 1g
Sugar 35g

*Makes 10 Hanjuku Cheesecakes

The recipe for this lemon chiffon cake base (8x8 pan, about 0.6" thick) is just enough to make 10 hanjuku cheesecakes. If you want to make an 8-inch round lemon chiffon, just double all the ingredients, and bake it at 150°C (300°F) for about 50 minutes (the temperature and time can be adjusted according to your own oven). Because of the lemon juice and zest, the cake will have a refreshing lemon flavor. I like it soooo much. It might be too sour for some people, so feel free to add a little more sugar to your taste.

There are two kinds of cheese used in the cheesecake part. Because the base has a very refreshing lemon flavor, so it has to be more delicious if the cheesecake part is richer and creamier, so I used mascarpone cheese to replace some of the cream cheese. I made the mascarpone cheese myself!! I showed how to make it in a previous video, so I didn't do it this time because otherwise the video might be too long.

Mascarpone cheese:
1. Heat 500g heavy cream over medium-low heat until it simmers (about 85°C)
2. Add 12g of lemon juice, continue to heat over medium low heat, keep stirring
3. After 5-10 minutes, the cream will thicken, remove from heat
4. Let it cool for a while, put several layers of cheesecloth or coffee filter on a strainer
5. Pour in the thickened cream, let it drain for 24 hours.

You can make about 300g of mascarpone cheese per 500g of heavy cream.

My oven temperature is so uneven, so the cheesecakes didn’t come out all golden brown. I don’t want to make the cheesecakes crack, so I only bake them until they are slightly browned. Decorating it with apricot jam will make them not that ugly hahahaha~ Baking cheesecake is indeed a bit hard, and requires even oven temperature. If the cheesecakes crack, it means that the oven temperature is too high, but if the temperature is not high enough, you will not get that beautiful golden brown color on top. I have tried a lot of times, but because the oven temperature can’t be held even, I always get half overcooked and half just right, or half right and the other half undercooked….I made dozens of hanjuku cheesecakes like this these days...fortunately they all taste so good, and how can I get tired of cheesecakes? Hahaha, so that’s a good reason to get rid of that oven right?!

#Cheesecake #Chiffon #LemonChiffon #ChiffonCake #Mascarpone #CreamCheese #HanjukuCheesecake #NoMusic #ASMR



材料：

柠檬戚风蛋糕底：
植物油 20g
水 10g
蛋黄 2（约32g）
香草精 1g
1个柠檬的皮屑
柠檬汁 15g
低筋面粉 30g
蛋白 2（约74g）
柠檬汁 1g
糖 35g（打发蛋白用）

半熟芝士：
奶油奶酪 125g
马斯卡彭奶酪 80g
牛奶 120g
黄油 10g
蛋黄 2（约32g）
糖 5g
玉米淀粉 8g
蛋白 2（约74g）
柠檬汁 1g
糖 35g（打发蛋白用）

*可以做10个半熟芝士

可能有人不爱看字幕哈哈，所以把我觉得字幕里的有用信息随便写写在这里

这个柠檬戚风蛋糕底的配方是正好够做10个半熟芝士的，每个厚度大约是1.5cm，烤盘尺寸是20cm x 20cm。如果想做成6寸的圆形戚风就直接把所有材料x1.5倍（8寸就x2倍），150°C (300°F）烤约40~50分钟左右（温度和时间根据自己的烤箱调整）因为加了不少柠檬汁，所以整体会带一点非常清新的柠檬的酸味，我自己炒鸡喜欢这个味道，怕单独吃太酸的可以稍微把打蛋白的糖增加一些，不过如果还想要用甜奶油装饰的话也许蛋糕稍微酸点味道正好 (ꈍ﹃ ꈍ)

芝士蛋糕的部分放了两种芝士，因为觉得底部是非常清新的微酸柠檬味，芝士部分如果可以有更多奶味应该会更好吃，所以放了一部分马斯卡彭奶酪，是我自己做的嘻嘻，之前的视频拍过怎么做，这次就没再拍了怕视频太长。当然全部都用奶油奶酪也会非常好吃的～

马斯卡彭奶酪做法：
1. 500g淡奶油中小火加热至微微沸腾（约85°C）（如果想温度更好控制就隔水加热）
2. 加入12g柠檬汁，继续加热，不断搅拌
3. 5～10分钟后奶油会变浓稠 这时就可以离火啦
4. 冷却一会儿，在滤网上垫几层纱布或咖啡滤纸
5. 把已经变浓稠的奶油倒进来，过滤24小时，滤出多余的乳清蛋白，留下的就是马斯卡彭奶酪啦
500g的淡奶油大约可以做出300g的奶酪，所以也可以大概根据自己的需要来计算原料的用量

面糊里面放了柠檬皮屑，搅拌的时候会有怎么总是搅不匀的感觉，其实很好搅匀的，只是因为柠檬皮屑让面糊看起来像有面粉结块，其实没有的啊啊放过它吧！

我的烤箱温度真的好不均匀，上色不好看，怕芝士裂开所以只烤到上面稍微有点点焦。最后用杏酱装饰一下就没那么丑了吧哈哈哈哈～烤芝士蛋糕确实有点难，对烤箱温度有很高要求，最好的情况是全程高温，快速成熟定型。如果芝士裂开说明烤箱温度太高了，可是温度不高就又不会得到表面的焦黄色。我试了好多温度，因为烤箱温度不均匀所以总是得到一半烤过头另一半正好，或一半正好另一半还没全熟，其实最后也没试到一个能做出每个都像店里卖的温度，就只好控制在每个都没什么颜色但是正好成熟度差不多的情况，就这样做了几十个半熟芝士～幸好都很好吃，而且芝士蛋糕怎么会吃腻呢哈哈哈，所以我只能换烤箱了是吧对不对！！

#半熟芝士 #戚风 #戚风蛋糕 #柠檬戚风 #芝士蛋糕 #无音乐