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日式芝士蛋糕 (Japanese Cheesecake)
成份:
(Size﹕ 6吋 )
a) 忌廉芝士 100g
淡忌廉 60g
糖 12g
無鹽牛油 22g
低根麵粉 15g
粟粉 10g
蛋黃 2個
b) 蛋白 2個
糖 22克
塔塔粉 1/4茶匙
步驟:
1. 焗爐以180c 預熱10分鐘，餅模內加入牛油紙鋪底，用不用圍邊 。
2. 無鹽牛油隔熱水坐溶，待用。
3. 材料a) 忌廉芝士用慢速將打至軟滑，糖分2次加入打至無粒，加入蛋黃打拌，再將淡忌廉分3次加入打拌，最後加入己溶化的無鹽牛油打拌至完全混合。
4. 篩入低根麵粉及粟粉，用木匙拌勻至麵糊光滑無粒粒，待用。
5. 材料b) 蛋白用高速打發至沒有大氣泡後，加入塔塔粉打勻，糖分三次加入打至企身。
6. 先取1/3 份的蛋白與麵糊混合，再將餘下的蛋白加入麵糊內以輕手混合，直至單一顏色就停。
7. 倒入模具內，然後拿起模具在桌上輕敲2下(可令蛋糕內的大氣泡消失)。
8. 用蒸焗法﹕即是將模具放在加有熱水的焗盤上，以170c 焗40分鐘。在最後的10-15分鐘，要留意蛋糕的顏色，如已達到你想要的顏色，可加鍚紙在蛋糕面避免蛋糕表面太深色。
9. 出爐後放在綱架上稍稍放涼，用小刀小心界開蛋糕邊和模邊(可令蛋糕出爐後沉降得靚d)。然後小心脫模。
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