Friday, 11 March 2016

Peanut Butter Cookie Dough Cheescake 花生酱曲奇面团芝士蛋糕 (中英加图对照食谱)

Yum


Do you love eating peanut butter, cookies or cheesecake? I love it all and by combining these into one cake can satisfy my cravings all in one go, isn't it wonderful? It's a delicious baked cheesecake that you should try! Have a blessed weekend!   
 
花生酱, 曲奇和芝士蛋糕我都爱!把这三样结合成一个蛋糕,一次过满足我的渴望,最适合不过了!这蛋糕的口感丰富美味,你一定要试哦!祝大家周末愉快!



Peanut Butter Cookie Dough Cheescake 
花生酱曲奇面团芝士蛋糕
(recipe largely modified from here, mandarin recipe translated by Baking Taitai) 


Ingredients : (makes 18cm x 18cm square cake)
Crust: 
150g digestive biscuits/oreo cookies, crushed (weight without cream, I used a mixture of golden and original oreo cookies) 
60g unsalted butter, melted

饼干底:
150克 消化饼或奥利奥饼干压碎(重量无奶霜,我用原味奥利奥金黄奥利奥饼干
60克 无盐奶油,融化




Peanut Butter Chip Cookie Dough
75g unsalted butter, room temperature
60g brown sugar
15g caster sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
100g plain flour 
 (I used Blue Jacket unbleached all purpose flour)
180g Reese's peanut chocolate chips (can be replaced by chocolate chips) 


花生酱曲奇面团
75克 奶油,室温
60克 黑糖
15克 细砂糖
1/4茶匙 盐
1茶匙 纯香草精
100克 中筋面粉(我用水手牌优质粉心粉
180克 Reese花生酱豆(可用巧克力豆取替)




Cream Cheese Filling:
280g cream cheese, room temperature
45g caster sugar
1 large egg, room temperature (I used an egg weighing 90g)  

1 teaspoon pure vanilla extract

奶油奶酪馅:
280克 奶油奶酪,室温下软化
45克 细砂糖
1 颗 大鸡蛋 (我用一粒90克重量的鸡蛋)
1茶匙 纯香草精



Method 方法:

1. Line the baking pan with parchment paper. Set aside.


1。
烤模铺上油纸,备用。



2. Mix the melted butter and cookie crumbs until thoroughly combined. Press the mixture firmly onto the bottom of the prepared pan.


2。融化奶油与压碎的饼与混合均匀后,坚固地压紧在模底上。



3. Bake in preheated oven at 160 degree Celcius for 6 minutes. Remove the baking pan from the oven to cool on a wiring rack. Do not turn off the oven.  

3。放入预热烤箱以160摄氏度烘烤6分钟,取出放在冷网上冷却备用。不要关烤箱。






4. Use an electric mixer, beat the butter, brown sugar, caster sugar, vanilla and salt until smooth and thoroughly combined. Mix in the flour on low speed, and mix until just incorporated. Mix in the peanut butter chips. Set aside.

4。
用电动搅拌机,搅打奶油,黑糖,细砂糖,香草精和盐,直到滑顺混合均匀。用低速拌入面粉直到均匀再拌入花生酱豆,备用





5. In a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. 

5。在另一个钢盆,用电动搅拌机搅拌奶油奶酪和糖直到滑顺。用低速拌入鸡蛋和香草精直到混合均匀。




6. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter.

6。把奶酪糊倒在饼底上,再把曲奇面团摆在奶酪糊上。



 
7. Bake in the oven for about 30~35 minutes, until the top layer of cookie dough feels dry and firm and the entire pan looks set if given a gentle shake. 


7。放入烤箱烤约30〜35分钟,直到曲奇面团的顶层看起来干又坚固,轻轻摇烤盘不会移动。





8. Transfer to a wiring rack to cool completely.

8。转移到凉网冷却。





9. Store in the refrigerator for 1~2 hours until cold and it's ready to be served. 

9。放入冰箱大约1~2小时就可以享用了。




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The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 
食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”
"编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于并提供在这的相关链接,谢谢。"

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2 comments :

Alib 365 said...

Hi Cheryl,
This looks yummy.
After refrigeration, would the bottom base and the upper cookie dough layer become soft? Or still crunchy?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Alib, it will be soft not crunchy, it's super delicious, you gotta try it! ;p

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