Blueberry Crumble Cheesecake [No Mixer] 蓝莓酥粒芝士蛋糕 I Smooth, Creamy & Bursting Blueberry Effect 简易食谱

Описание: Blueberry Crumble Cheesecake [No Mixer] 蓝莓酥粒芝士蛋糕 I Smooth, Creamy & Bursting Blueberry Effect 简易食谱
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This Blueberry Crumble Cheesecake is very smooth & creamy, melt in mouth with bursting blueberry effect, matched with slightly salty milky crumbles, super delicious! Just tie it with a ribbon & it can be a beautiful birthday cake too ^^ It is so delicious yet so easy to make, no mixer needed & no baking in hot water bath , just stir everything to combine, try this out!

这个蓝莓芝士蛋糕非常湿润绵密，入口即化再配上爆浆蓝莓和奶香酥粒，真的太好吃了！蛋糕颜值很高，外围帮上一个丝带就可以当生日蛋糕了^^真的非常好吃，做法也非常简单，无需打发，无需水浴烘烤，搅拌搅拌就好了，快试试吧^^

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Ingredients (材料)
【Round mould 6 inch (15cm) x 2.5 inch (7cm)】
【活底圆模6寸(15公分)宽, 高度2.5寸(7公分)】

♦ (A) Base Crust 饼干底层 ♦
1) Digestive Biscuits 消化饼干 (75g)
2) Unsalted butter 无盐黄油 (25g)

♦ (B) Crumbles 酥粒 ♦
1) Cake Flour 低筋面粉 (30g)
2) Almond Flour 杏仁粉 (30g)
3) Milk Powder 奶粉 (5g)
4) Caster Sugar 细砂糖 (15g)
5) Salt 盐 (1/8 tsp)
6) Unsalted Butter 无盐黄油 (25g)

♦ (C) Cheesecake 芝士蛋糕 ♦
1) Cream Cheese 奶油芝士 (250g）
2) Caster Sugar 细砂糖 (50g)
3) Eggs 鸡蛋 (2 pcs)
4) Corn Starch 玉米淀粉 (15g)
5) Plain Yogurt 原味酸奶 (105g)
6) Whipping Cream 鲜奶油 (95g)
7) Lemon Juice 柠檬汁 (10g)
8) Blueberry Jam 蓝莓酱 (120g)

♦♦ Bake in preheated oven at 160'c for around 55 mins (May varies according to oven type)
♦♦预热烤箱内烘烤160‘c大约55分钟(时间可能根据不同烤箱有所调整）

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NOTE:
1) Do not over bake the cheesecake otherwise it will be less moist & creamy. After baking, it will be slightly jiggly & a bit soft when touching (as shown in the video ). After chill in fridge overnight, it will be more compact & slightly sink in the centre.
2) Almond powder & milk powder is to add fragrance to the crumbles, if you don't have them, feel free to replace with cake flour. Skip adding salt if you are using salted butter.

备注：
1）不要烘烤太久以避免蛋糕失去应有的湿润（变得较干和硬）。烘烤后，蛋糕会有微微晃动，表面按起来有点软软的。冰箱冷藏隔夜后，蛋糕会变得更扎实，中间会稍微下沉是正常的哦。
2) 加入杏仁粉和奶粉是为了让酥粒更香哦。如果没有，可以用低筋面粉取代。如果用有盐黄油就不需要加盐了哦。

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