氣炸鍋甜點巴斯克乳酪蛋糕-oreo版
如果您是做甜點的初學者,這道氣炸鍋甜點-巴斯克乳酪蛋糕,只要跟著做,零失敗讓您成就解鎖!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9965.jpg?resize=640%2C427&ssl=1)
記得我初嚐到巴斯克乳酪蛋糕,就被它的乳香濃郁滋味給圈粉了!
一直久久不能忘懷~
後來發現這款乳酪蛋糕越來越受歡迎,時常在臉書社團都會看到它迷人的身影~
在知道這個可口的乳酪蛋糕,竟然用氣炸鍋就能搞定
眼睛馬上一亮!!!!跑去賣場將材料備齊,回家炸鍋~~
氣炸鍋甜點-氣炸巴斯克乳酪蛋糕 oreo版
❶ 準備材料
6吋蛋糕的食材比例
- 乳酪奶油 250g
- 鮮奶油 125g
- 希臘優格 15g
- 糖 60g
- 全蛋2顆 蛋黃1個
- 低筋麵粉 15g
- 香草精 3cc
- 檸檬汁 10cc
- oreo餅乾 100g
- 無鹽奶油 45g
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9719.jpg?resize=640%2C387&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9869.jpg?resize=640%2C427&ssl=1)
先做蛋糕底部oreo餅乾(如果不要做餅乾層請跳過這步驟)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9784.jpg?resize=640%2C427&ssl=1)
將壓碎的oreo餅乾拌入融化的無鹽奶油,充分混合後
取一個6吋的蛋糕模,放入烘焙紙鋪底
將混合好的oreo餅乾倒入壓平 ,再放進冷藏備用
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9790.jpg?resize=640%2C427&ssl=1)
再來做巴斯克乳酪蛋糕的部份
在室溫下已軟化的乳酪奶油,分次加入糖
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9873.jpg?resize=640%2C427&ssl=1)
可以選擇比較細的白糖,比較好攪拌喔!
攪拌至看不見糖的顆粒感即可
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9874.jpg?resize=640%2C427&ssl=1)
看起來會有滑順的感覺~
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9877.jpg?resize=640%2C427&ssl=1)
分次加入全蛋,繼續攪拌
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9879.jpg?resize=640%2C427&ssl=1)
第二次全蛋加入
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9882.jpg?resize=640%2C427&ssl=1)
第三次是加入蛋黃,攪拌至看不見蛋黃的顏色即可
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9884.jpg?resize=640%2C427&ssl=1)
再加入過篩後的低筋麵粉拌勻
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9885.jpg?resize=640%2C416&ssl=1)
倒入鮮奶油
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9887.jpg?resize=640%2C427&ssl=1)
加入希臘優格(可加可不加),個人覺得加了比較有清爽的口感唷!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9888.jpg?resize=640%2C427&ssl=1)
少許的鹽巴
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9889.jpg?resize=640%2C427&ssl=1)
檸檬汁
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9891.jpg?resize=640%2C427&ssl=1)
及香草精
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9893.jpg?resize=640%2C427&ssl=1)
將拌好的蛋糕麵糊過篩,倒入剛剛冰過oreo餅乾的蛋糕模
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9896.jpg?resize=640%2C427&ssl=1)
倒入麵糊的蛋糕模,桌上震個兩三下,把空氣及氣泡震出來!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9902.jpg?resize=640%2C427&ssl=1)
❷ 進氣炸鍋
先將氣炸鍋以180度預熱10分鐘後放進蛋糕模
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/232345437_869187294009141_1050315523829695494_n.jpg?resize=640%2C432&ssl=1)
用170度氣炸25分鐘(每一台氣炸鍋都不同,看蛋糕表面的顏色自行再斟酌加減時間)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/collage-1.jpg?resize=640%2C349&ssl=1)
時間結束先不要把蛋糕拿出來,再繼續悶10分鐘
歐嚕嚕的巴斯克乳酪蛋糕烤好囉!!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9955.jpg?resize=640%2C427&ssl=1)
焦黑的外表是巴斯克乳酪蛋糕火紅的最大特色
不需要多餘的妝點,也因為這樣才樸實無華~~笑!
我很醜但是我很好吃吶!!
先把蛋糕放涼後再放置冷凍一晚,也有人放冷藏一晚也是OK~
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9956.jpg?resize=640%2C427&ssl=1)
我是放冷凍一晚,要吃之前在放在室溫下回溫30分鐘,聽說這更好吃!!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9960.jpg?resize=640%2C427&ssl=1)
❸ 成品實拍
巴斯克乳酪蛋糕竟然一次就輕鬆解鎖成功,真的天殺的簡單呀!
食材容易取得,全部喇一喇,丟進氣炸鍋,蛋糕也不需要什麼裝飾
是說要做到失敗也很難啦,哈哈哈!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9961.jpg?resize=640%2C427&ssl=1)
巴斯克乳酪蛋糕有著深棕焦糖色,側邊留下性格的虎斑焦痕~
在粗獷不拘的外表下,有柔情似水的細膩!
我很醜可是我很溫柔音樂請下))))
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9965.jpg?resize=640%2C427&ssl=1)
巴斯克乳酪蛋糕有人說溫熱吃有流心的口感
但我愛冰凍過的絲滑沁涼,濕潤入口即化的口感更是迷人!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9967.jpg?resize=640%2C427&ssl=1)
乳酪蛋糕洋溢著焦糖香氣,濃郁的乳香帶有清爽的輕盈酸味
香氣十足卻不膩口,喜愛起司蛋糕的朋友肯定會像我一起愛上的啦!!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9972.jpg?resize=640%2C427&ssl=1)
❹ 試吃心得
真的不是我在說,吼~氣炸鍋甜點巴斯克乳酪蛋糕怎麼會這麼好吃啦!!
冰過後品嚐又是另一種扎實的綿密質地,炎熱的夏天吃在嘴裡爽度破表!
簡直和外面賣得一模模一樣樣,烤一個6吋根本不夠小朋友搶食呀~
請容我再次歌頌氣炸鍋的發明者,設計出鹹甜料理通包的好幫手!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/08/batch__DSC9973.jpg?resize=640%2C427&ssl=1)
❺ 影片花絮
推薦指數
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2021/07/Cooksbaby.png?resize=640%2C246&ssl=1)