DIY軟芝士蛋糕

軟芝士蛋糕

材料

(9吋買形蛋糕分量)

9"全麥餅餅底 1份

全麥餅碎 1/4杯

忌廉芝士 (已軟身) 560克

Mascarpone芝士 (室溫) 225克

糖粉 1/4杯

雲呢嗱油 1茶匙

鮮檸檬汁 1茶匙

鹽 1/8茶匙

做法

1. 忌廉芝士、Mascarpone芝士放入碗中，用打蛋器以中快速度打約3-5分鐘至軟滑。雞蛋遂隻加入攪勻。將雲呢拿油、檸檬汁及栟加入，以慢速打至混合。
2. 將芝士倒入炤模內以180度預熱焗爐焗約20分鐘或焗至凝固，待涼。酸忌廉、糖、蜃呢拿油、檸檬汁及鹽混合發打至混合，塗在芝士蛋糕上，再焗10分鐘至面凝固，灑上全麥餅碎，待涼及雪凍8小時。

TIPS: 餅底變化很多，用威化餅、麥餅、瑪利餅或麥餅，也可以橄欖油來代替溶化牛油。

Mascarpone Cheesecake

Ingredients

(9-inch round cake )

9" crust base

Cookie crumbs 1/4 cup

Cream cheese (softened) 560g

Mascarpone cheese (room temperature) 225g

Caster sugar 3/4 

Egg 3pcs

Vanilla essence 1tsp

Fresh lemon juice 1tsp

Salt 1/4tsp

Form Topping

Sour cream 1 cup

Caster sugar 1/4 

Vanilla essence 1 tsp

fresh lemon juice 1 tsp

Salt 1/8 tsp

Steps

1. Beat cream cheese, mascarpone, and sugar in a large bowl with an an electric mixer at medium high speed until fluffy, 3 to 5mins. Add eggs 1 at a time, beating well. Add vanilla, lemon juice, and salt and mix at low speed until combined.
2. Pour into cooled crust and bake in preheated 180℃oven about 30 mins or until cake is set. Cool slightly. Blend sourcream, sugar, vanilla, lemon juice and salt together, combine well, place on the top of cakes. Bakes about 10 minutes topping is set, sprinkle top with crumbs, cool & chill about 8 hours.