DIY芝士蛋糕

芝士蛋糕

材料

(9时圆形蛋糕）

全麥餅 1杯

溶化無糖牛油 6湯匙

砂糖 2湯匙

餡料

茅屋芝士 (室溫) 125克

忌廉芝士 625克

無鹽牛油 (室溫) 175克

雞蛋5隻

雲呢嗱油 1茶匙

溶化牛油 16克

做法

1. 將全麥餅壓碎與糖及溶化牛油混合，倒進9"餅樊內，壓實成餅底。
2. 將餅底放入炤爐以180度焗19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、糖及蜃呢嗱油，打至混合，蛋逐隻加入，打至芝士軟滑。
2. 將芝士注入焗爐模內，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，食時配士多啤梨醬。

TIPS

通常焗芝士蛋糕時，會在焗盤上加水，令芝士蛋糕質地軟傳統的鬆軟不實，入口軟濕腍，而且滯膩感也減少，芝士蛋糕焗好一出爐時，其芝士還未凝固未形，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。

歐陸式的Cheesecake 質感鬆軟濕膍，入口即溶；美或的較沉重，質地實正入口滑而不散。要芝士蛋糕食時口感夠滑綿密不散，打cream cheese時，下雞蛋要逐隻加入，待蛋質芝士混合了才下另一隻，令Cheesecake 有更多不同變化。

Classic New York Cheesecake

Ingredients

(9-inch round cake)

Graham cracker crumbs 1cup

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 1 9" cake mould and gently press te cracker mixture to the bottom of the cake mould.

Bake for 10minutes or until golden brown in 180 oven. Transfer to wire rack and let cook for 15minutes.

To make the filling

2. 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.

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