DIY檸檬薑味芝士蛋糕

檸檬薑味芝士蛋糕

材料：

（9时圆形蛋糕分量）

餅底材料（做法如基木芝士蛋糕）

薑餅（壓碎）255克

砂糖 2湯匙

薑粉 1/2茶匙

溶化無鹽牛油 1/4杯

餡料

忌廉芝士（室溫）900克

砂糖1／4杯雞蛋（室溫）4隻

酸忌廉 1杯

淡忌廉1／2杯甜薑（切碎）1／2杯

薑蓉 2湯匙

鮮檸檬汁 2湯匙檸檬皮（切碎）4湯匙

檸檬片（裝飾用）適量

甜薑（裝飾用）適量

做法：

1. 鮮忌廉芝士打至軟身，加入糖及蛋，再倒入酸忌廉及淡忌廉打匀，再加入薑碎、檸檬汁及檸檬皮，注入有餅底的焗模內。
2. 將焗模放在注入了1时厚熱水的焗盤上，放入預熱180度焗爐焗1小時25分鐘至表面金黃及凝固，用木匙將焗爐蓋夾着留隙透氣，將蛋糕放置焗爐中1小時。
3. 將焗模從水盤取出，除去餅紙，待涼將蛋糕封好雪過夜，以檸檬片圍邊作裝飾，糕面加上適量甜薑碎。

Lemon Ginger Cheesecake

Ingredients:

(9-inch round cake)

Crust (Method same as Classic Newyork Cheesecake)

Finely ground gingersnap cookies 255g

Sugar 2tbsps

Ground ginger 1/2tsp

Melted unsalted butter 1/4 cup

Filling

Cream cheese (room temperature) 900g

Sugar1 1/4cups

Egg (room temperature) 4pcs

sour cream 1cup

Whipping cream 1/2cup

Finely chopped crystallized ginger 1/2cup

Finelygrated peeled fresh giner 2tbsps

Freshemon juice 2tbsps

Grated lemon zest 4tbsps

Lemon slices (for garnish) Some

Finely chopped crystallized ginger

(for garnish) Some

1. Beat cream cheese in large bowl until fluffy. Beat sugar and eggs. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon zest. Pour filling into crust.
2. Place mould in large baking pan. Pour enough boiling water into baking pan to come 1 inch up the sides of mould. Bake cheesecake in preheated 180℃ oven about 1 hour 25mintues or until filling is set and golden brown on top. Turn off the oven and prop open oven door with wooden spoon. Let cake stand in oven for 1 hour.
3. Remove mould from the water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. Arrange lemon slices around cake and sprinkle some crystallized ginger on top.

Tips

要將蛋糕置於焗後放在焗爐中，半掩焗爐蓋（用木匙卡住爐蓋留隙，可避免蒸氣冷卻倒汗水倒回蛋糕中），才可令芝士蛋糕的心慢慢熟透。