DIY士多啤梨椰子芝士蛋糕

士多啤梨椰子芝士蛋糕

材料：

（9时圆形蛋糕分量）

餅底

全麥餅碎 3/4杯

溶化無鹽牛油 6湯匙

無糖椰絲 1/2杯

餡料

忌廉芝士（室溫）680克

糖粉 1杯

無鹽牛油1／4杯

粟粉 3湯匙

雞蛋 4隻

甜椰漿1杯

椰子冧酒 1／4杯

餡面

士多啤梨醬1／4杯

清水3湯匙

士多啤梨（去葉切半）適量

做法：

1. 餅底：預熱焗爐至175度。將餅底材料混合，加在已抹上牛油及牛油紙的90度焗模入焗爐約10分鐘至微黃，待涼将焗爐調至150度
2. 餡料：將餡料頭4樣材料一起發打至匀，再加入蛋、椰漿和酒，注入焗模中。焗模放在注入了1时高水份的焗盤，將焗盤蓋上錫紙焗1小時後，除去錫紙，再焗40分鐘至蛋糕金黃脹起。蛋糕放置水盤上待涼2小時，再雪3小時。
3. 餡面：果占加入清水慢火煮至微暖，抹在蛋糕上，放上士多啤梨，再塗一層果占，雪凍。

Tips

罐裝椰漿有時因放置太久，椰汁沉底糖水浮面，所以先要將椰漿搖匀才加入芝士中。

Strawberry Coconut Cheescake

Ingredients:

(9-inch round cake)

Crust

Graham cracker crumb 3/4cup

Melted unsalted butter 6 tbsps

Unsweetened toasted shredded coconut 1/2cup

Filling

Cream cheese (room temperature) 680g

Caster sugar 1cup

Unsalted butter (room temperature) 1/4cup

Cornstarch 3tbsps

Canned sweetened cream of coconut 1cup

Coconut rum 1/4cup

Topping 

Strawberry jam 1/4cup

Water 2tbsps

Strawberry(stemmed, halved) Some

Steps

1. Beat first 4 ingredients in large bowl until blended. Beat in eggs, cream of coconut and rum. Pour batter over crust. Place cake pan in large baking pan. Add 1 inch up water in baking pan and place the cake pan up. Cover baking pan with foil. Bake cake for 1 hour. Remove foil. Bake about 40 minutes until cake is pale brown and puffed. Cool cake in water bath for 2 hours. Remove from water. Chill cake for3 hours.
2. Preheat over to 175 ℃. Mix the crust ingredients and Combine well. Brush some melted butter into 9-inch line pan. Press mixture over bottom of prepared pan. Bake crust unitl lightly browned at edges, about 10 minutes. Let it to Cool down Reduce oven temperature to 150℃.
3. Simmer am and water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covered completely. Brush remaining jam over berries, chill.