DIY芝士蛋糕

芝士蛋糕

材料：

（9时圆形蛋糕）

餅底

全麥餅 1杯

溶化無鹽牛油、6湯匙

砂糖 2湯匙

餡料

茅屋芝士（室溫）125克

忌廉芝士（室溫）625克

無鹽牛油（室溫）75克

雞蛋 5隻

糖 60克

雲呢嗱油 1茶匙

溶化牛油 6湯匙

餅底做法

1. 將全麥餅壓碎與糖及溶化牛油混合，倒進9＂餅模內，壓實成餅底。
2. 將餅底放入焗爐以180℃焗10分鐘至金黃，待涼15分鐘。

餡料做法

1. 將茅屋芝士及忌廉芝士打發混合，加入牛油、糖及雲呢嗱油，打至混合，蛋逐隻加入，打至 芝士軟滑。
2. 將芝士注入焗模內，放入預熱焗爐以180℃焗45-60分鐘至蛋糕固定。取出待涼，雪2小時，食時配士多啤梨醤。

Tips

通常焗士蛋糕時，會在焗盤上加水，令芝士蛋糕質地較傳統的鬆軟不實，入口較濕腍，而且滯腻感也減少。芝士蛋糕焗好一出爐時，其芝士通常焗芝士蛋糕時，會在焗盤上加水，令芝士蛋糕質地較傳統的鬆軟不還未凝固未成形，若不待涼或雪過就取出蛋糕，蛋糕便會爛；雪過後·蛋糕冰冰凍凍，芝士也凝固實淨，入口質感更好。

Classic New York  Cheesecake

Ingredients:

(9-inch round cake)

Curst Graham cracker crumbs1cup

Melted unsalted butter...6tbsps

Sugar..2tbps

Filling Cottage cheese(room temperature) 125g

Cream cheese(room temperature) 625g

Unsalted butter(room temperature) 175g

Egg 5pcs

Sugar 60g

Vanilla essence 1tsp

Melted butter 16g

Steps:

To make the crust

1.In a small bowl, combine cracker crumbs, sugar and melted butter. Mix well. Pour mixture into a 9" cake mould and gently press the cracker mixture to the bottom of the cake mould.

2. Bake for 10 minutes or until golden brówn in 180℃ oven. Transfer to wire rack and let cool for 15 minutes.

To make the filling

1.Beat cottage cheese and cream cheese together until well combined. Add butter, sugar and vanilla essence, beat well. Add egg, one at a time. Beat until cheese mixture is smooth.

2. Pour into the prepared cake mould and bake for 45-60minutes or until cheesecake is set. Let cool completely. Refrigerated for 2 hours. Serve with strawberry sauce.