蛋糕基底

姜饼干1½杯,压碎
普通面粉2/3杯
融化的无盐牛油½杯
盐少许

馅料

奶油芝士680克,室温
原蔗糖1杯
鸡蛋4个,室温
肉桂粉1大匙
姜粉1½小匙
肉豆蔻粉½小匙
牙买加胡椒½小匙
丁香1/3小匙
南瓜泥425克
脱脂希腊优格¼杯
香草精1大匙
咸焦糖酱1¼杯
海盐片少许(可选)

方法

  1. 准备蛋糕基底:把烤箱预热至160°C。在9×9寸烤盘上铺好羊皮纸。
  2. 在搅拌碗中混合姜饼干碎、面粉、盐和融化的牛油,把混合好的面团按压在烤盘底部,铺匀待用。
  3. 准备馅料:在安好搅拌桨的搅拌机中,把原蔗糖和奶油芝士一起搅打约3分钟至松白,一个一个加入鸡蛋,每次加入之后都搅拌均匀。
  4. 加入肉桂粉、姜粉、肉豆蔻粉、牙买加胡椒、丁香、南瓜泥、希腊优格和香草精,继续搅打1分钟至混合均匀且没有结块。
  5. 把混合物过细筛,倒入铺好基底的烤盘中,在坚硬的台面上敲打几次,去除里面的气泡。
  6. 放进烤箱烤1小时,然后稍微打开烤箱门,让芝士蛋糕在烤箱内冷却约30分钟,取出放在线型冷却架上完全冷却至室温,放入冰箱冷藏。
  7. 取出后把咸焦糖酱倒在芝士蛋糕上,重新放回冰箱,冷藏过夜,然后切成小块,享用之前撒上海盐片即可。

Salted Caramel Pumpkin Cheesecake Bars

Crust
1½ cups gingersnap cookies, crushed
2/3 cup all-purpose flour
½ cup unsalted butter, melted
pinch of salt

Fillings

680g cream cheese, room temperature
1 cup brown sugar
4 eggs, room temperature
1 tbsp ground cinnamon
1½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
1/3 tsp ground cloves
425g pumpkin puree
¼ cup nonfat greek yogurt
1 tbsp vanilla extract
1¼ cups salted caramel sauce
flaky sea salt (optional)

Method

  1. Prepare crust: Preheat oven to 160▲C. Line a 9 x 9” pan with parchment paper on all sides.
  2. In a small bowl, combine gingersnap cookie crumbs, flour, salt and melted butter. Press evenly into the bottom of pan and set aside.
  3. Prepare fillings: In a stand mixer fit with paddle attachment, beat softened cream cheese with brown sugar until light and fluffy, about 3mins. Add in room temperature eggs, one at a time, beating between each addition.
  4. Add cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract. Beat for 1min until everything is combined and no clumps remain.
  5. Pour mixture through a fine sieve into prepared pan. Whack pan against a hard surface a few times to get out any bubbles.
  6. Bake for 1hr or until mostly set. Open oven door slightly and allow cheesecake to cool  inside oven for about 30mins before removing and placing on wire rack to cool completely. Once cheesecake is room temperature, place in fridge to set.
  7. Pour salted caramel sauce over cheesecake bars. Place in fridge overnight to set completely. Slice into squares and top with sea salt before serving.
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Broma Bakery

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