草霉芝士蛋糕 Baked Strawberry Cheesecake

食材	Ingredient
甜面团饼皮: l份(25Og)甜面团饼皮 (请參考甜面团饼皮做法) 草毒芝士馅料: 250g 软化奶油芝士 70g 糖粉 60g草毒果酱 1 大匙草毒香精 1 粒蛋 1大匙柠檬汁	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) STRAWBERRY CHEESE FILLING 250g softened cream cheese 70g icing sugar 60g strawberry jam 1 tbsp strawberry oil 1 egg 1 tbsp lemon juice

做法:
甜面团饼皮:将面团压在7"/l7·5cm方形脱底模中，然后用叉刺洞，再放进已预热烤箱以160C烤至金黄色即可，取出待冷。 草毒芝士馅料:奶油芝士加入糖粉拌打至光滑，加入草葛果酱和香精拌匀，再加入蛋和柠檬汁拌匀。 将芝士糊倒在饼皮上，送进已预热烤箱以160C烤30分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至7小时或隔夜，才脱盘切开享用。
METHOD:
SUGAR DOUGH CRUST : Press sugar dough evenly onto bottom of a 7/17.5cm square loose base tin and prick some holes by using fork. Bake at 160C until golden brown. Remove and leave to cool. STRAWBERRY CHEESE FILLING : Beat cream cheese and icing sugar at low speed until smooth. Add in strawberry jam, oil and mix well. Add in egg, lemon juice and mix well. Pour cheese mixture onto crust and bake at 160C for 30 minutes. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

烘焙贴士 5/5 Baking Tips 5/5

烘好的芝士蛋糕最好不要立刻从烤箱取出，让它在烤箱里慢慢冷却才移放进冰箱冷冻隔夜才享用，尤其是饼碎底芝士蛋糕，必须要冷藏过才可脱盘，否则其饼底会破碎, 因为牛油还没有凝结。

After baking, do not remove the baked cheesecake immediately from the oven. The baked cheesecake should be left to cool in the oven before removing and chill in the fridge overnight before serving, especially for cheesecake with biscuit crust base because the butter used in the biscuit crust needs to be chilled and set before it can be removed from the baking tin.

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烘焙贴士 4/5 Baking Tips 4/5

在烤箱中放置。碗水与芝士蛋糕一起烘烤，或在浅盘中注入水，再将蛋糕模放在上面一起烘烤。都是让烤熟的芝士蛋糕保持润湿不会干燥。

During baking, put a bowl of water in the oven or place the baking tin onto another baking tray filled with water. This is to prevent the baked cheesecake from becoming dry.

烘烤芝士蛋糕时，上火最好避免用超过 180它，因为温度太高会使到蛋糕表面下沉或裂开，应该用160C-l70C的温度来将芝士蛋糕慢慢烤至熟。

While baking cheesecake, the top fire should not be more than 180C because cheesecake will crack or sink if the temperature is too high. The correct temperature should be 160C-170C, so that the cake can be baked slowly until set.

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烘焙贴士 3/5 Baking Tips 3/5

如何从脱底蛋糕模(loose base pan)脱出芝士蛋糕: 1.先将尖刀顺着蛋糕的边沿划一圈。 2.将整个蛋糕盘放在一个比较高的碗或其他器具上，慢慢的将蛋糕盘往下脱出使可。 To remove cake from loose base pan, 1. use a very sharp thin knife and scrape the sides to loosen the sides of cake. 2. place the cake tin base on top of a bowl and the cake is out.

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烘焙贴士 2/5 Baking Tips 2/5

在烘烤饼碎皮芝士蛋糕肘，最好将蛋糕模放在另一个浅盘上才烤，这样其饼皮的油分才不会遇热溶化而流泻滴在烤箱上。

When baking cheesecake with biscuit crust base, it is advisable to place the cheesecake tin onto another shallow baking tin so that the melted butter from the cheesecake base will not flow onto the oven.

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烘焙贴士 1/5 Baking Tips 1/5

如果用普通的烤盘烤蛋糕，可用一大张锡箔纸铺好，烤好之后可轻易的脱出蛋糕。如果不是马上切开来享用或将蛋糕作为送礼，可直接用锡箔纸将整个蛋糕包好，非常的方便.

If you do not have a spring form pan, you can bake cheesecake in an ordinary baking tin by one big piece of aluminium foil ( Sining the tin with ) After baking, just lift up the cake together with the foil. You can also wrap up the whole cake by using the same foil and give away as gift or store up in the fridge.

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饼干饼皮 Biscuit Crust

饼干饼皮可用消化饼、马里饼、巧克力曲奇等等其他饼干。现将饼干压碎，加入溶解牛油、云尼拉搅拌均匀。倒入烤盘中，用汤匙压至平实便可。

To make biscuit crust, you can use digestive biscuit, marie biscuit or chocolate cookies. Just crush the biscuits or cookies into crumbs mix with melted butter until well-combined and press onto the base of the baking tin.

甜面团饼皮 SUGAR DOUGH CRUST

甜面团饼皮:

• 200g軟化監味牛油
• 100g糖粉
• 1粒蛋
• 380g普通面粉
• 1小匙云尼拉香精

SUGAR DOUGH CRUST:

• 200g softened salted butter
• 100g icing sugar
• 1 egg
• 380g plain flour
• 1 tsp vanilla essences

做法:

1. 将牛油和糖粉用慢速拌匀，　再加入鸡蛋拌匀。
2. 慢慢加入面粉和云尼拉拌匀成团即可。
3. 将面团压在8”/20cm圆型脱边模里，用叉刺上一些洞，　然后放进预热烤箱，以150C－160C烤至微金黄色即可。
(以上份量可做成3个8”模的饼皮。）

METHOD:

1. Beat butter and icing sugar until well combined. Add in egg and beat well.
2. Lastly add in flour and vanilla and mix into a dough.
3. Press dough onto a 8”/20cm round springform pan and prick some hole with fork. Bake at 150C-160C until golden brown.
(Above ingredients can makes 3 sugar dough crusts for 8” pan)

注:

1. 烘烤甜面团饼皮时，必须要用叉在饼皮上刺洞，让空气排出，否则烤好的饼皮会凸起不美观。
2. 如果在烘烤饼皮时，出现膨胀，要马上取出，用叉刺洞，让空气排出。
3. 打好的面团可以用保鲜纸包好，放进冰箱中冷藏，可保存½年时间。

Note:

1. Before baking pastry, use a fork to prick holes on the pastry to release air that has been underneath so that the pastry will not puff up during baking.
2. During baking, if the pastry puffed up, immediately use a fork to prick holes on the area to release to air.
3. Pastry can be wrapped with plastic and store in the freezer for ½ year.

藍莓芝士蛋糕 Blueberry Cheese Cake

甜面团饼皮: 1份(250g)甜面团饼皮 (请參考甜面团饼皮做法) 藍莓芝士餡料:

• 500g軟化奶油芝士
• 75g軟化无監份牛油
• 130g糖粉
• 1粒蛋
• 1小匙云尼拉
• 1大匙柠檬汁

*适量藍莓派陷料 SUGAR DOUGH CRUST : 1 portion (250g) sugar dough ( Please refer to sugar dough crust for recipe ) BLUEBERRY CHEESE FILLING

• 500g softened cream cheese
• 75g softened unsalted butter
• 130g icing sugar
• 1 egg
• 1 tsp vanilla essence
• 1 tbsp lemon juice

*Some blueberry pie filling 做法:

1. 甜面團饼皮:將面团庄在7"/17.5cm方形脫底模中，然后用叉刺洞。再放进已預熟烤箱以16OC烤至金黃色即可，取出待冷。
2. 藍莓芝士焰料:奶油芝士。牛油和糖粉以慢速拌打至光滑。加入鸡蛋拌勻。然后加入云尼拉和柠檬汁拌勻。
3. 在饼皮上舀入½的芝士糊。放入适量藍莓派餡料，再加入剩余的芝士糊。
4. 送进已預熱烤箱以170C烤30一35分钟。
5. 让芝士蛋糕在烤箱中慢慢冷却。1小咐后才取出。 再鋪上适量的蓝莓派馅，放入冰箱冷藏至少6小时或隔夜。才脫盘切开享用。

METHOD:

1. SUGAR DOUGH CRUST : Press sugar dough evenly onto bottom of a 7/17.5cm square loose base tin and prick some holes by using a fork. Bake at 160C until golden brown. Remove and leave to cool.
2. BLUEBERRY FILLING : Beat cream cheese, butter and icing sugar at low speed until smooth. Add in egg and mix well. Lastly mix in vanilla and lemon juice.
3. Pour 2 of cheese filling onto crust. Spread some blueberry pie filling on top of cheese filling. Spread the remaining cream cheese filling on top.
4. Bake at 170C for 30-35 minutes.
5. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

注/Note : 藍莓派陷料可在烘焙原料店其到，也可用草莓派餡料或萍果派焰料做成不同風昧的芝士蛋糕。 You can purchase blueberry pie filling in any shops selling cake ingredients. Strawberry pie filling or apple pie filling can be used to substitute blueberry pie filling for other flavors cheesecake.

香芒夏威夷果芝士蛋糕 Mango Macadamia Cheese Cake

夏咸夷果併皮:

• 130g凸里拼千
• 50g夏威夷果，抽碎
• 2小匙肉桂粉
• 130g溶化拈份牛油
• 2大匙幼糖

芒果芝士伯料:

• 500g軟化奶油芝士
• 150g幼黃糖
• 2粒蛋
• 2小匙云尼拉香精
• 25g面粉
• 150g芒果肉，切碎

裝佈: 造量烘香夏威夷果碎

MACADAMIA MARIE BISCUIT CRUST

• 130g marie biscuits
• 50g macadamia nuts, coarsely chopped
• 2 tsp cinnamon powder
• 130g melted butter
• 2 tbsp caster sugar

MANGO CHEESE FILLING :

• 500g softened cream cheese
• 150g soft brown sugar
• 2 eggs
• 2 tsp vanilla essence
• 25g plain flour
• 150g fresh mango flesh, chopped

FOR GARNISHING : Some chopped toasted macademia nuts

做法:

1. 夏咸夷果併皮:先將耳里拼千庄碎，然后將全部材料混合均勻。准音一介8"/20cm園型脫遠模，將混合料放入，仕平，然后放迸冰箱冷涼至奕硬即可。
2. 芒果芝士怕料:奶油芝士加入幼黃糖用慢速度拌打至光滑，逐粒加入蛋拌勻。
3. 然后加入云尼拉和面粉慢慢拌勻，最后加入芒果肉拌勻。
4. 將芝士糊倒在拼皮上，抹平表面，放迸預熱烤箱以170C烤30分卸至熟或中心魚己烤至凝固即可。
5. 仕芝士蛋糕在烤箱中慢慢冷卸，1小吋后才取出，酒上烘香夏咸夷果碎，放入冰箱冷藏至少6小肘或隔夜，才脫盎切升享用。

METHOD :

1. MACADAMIA BISCUIT CRUSH :Crush marie biscuits into crumbs. Add in the remaining ingredients and mix well. Press crumb mixture evenly onto bottom of a 8“/20cm round springform pan. Chill in a fridge until firm.
2. MANGO CHEESE FILLING : Beat cream cheese and soft brown sugar until smooth. Add in egg one at a time and mix well.
3. Add in vanilla essence, plain flour and mix well. Lastly mix in mango flesh.
4. Pour cheese filling onto crust and bake at 170C for 30 minutes, or until center is firm and set.
5. Let cake cool in the oven with the heat off for 1 hour before taking it out to prevent sinking. Sprinkle chopped toasted macademia nuts on top and chill in the fridge for at least 6 hours or overnight before serving

注:

1. 可以將芒果肉切得稍微大粒，这祥就可以吃到芒果肉了。
2. 买回来的芒果如果不够酸的话，可以加入½大匙柠檬汁。

Note:

1. You can chop mango coarsely so that when you eat you can bite into mango flesh.
2. If the mango flesh is too sweet and no sour taster, you can add in 1/2 tbsp lemon juice to enhance the taste.

香蕉芝士蛋糕 Banana Cheese Cake

香蕉饼皮: 160g香蕉夹心饼于 120g溶化无盐份牛油 香蕉芝士馅料: 500g 软化奶油芝士 125g 幼糖 2 粒蛋 1.5大匙粟粉 100g香蕉肉，压烂，加入小匙香蕉香精 BANANA BISCUIT CRUST : 160g banana sandwich biscuits 120g melted unsalted butter BANANA CHEESE FILLING : 500g softened cream cheese 125g caster sugar 2 eggs 1.5 tbsp corn flour 100g banana, mashed into puree, mixed in 0.25 tsp banana essence 做法:

1. 香蕉饼皮:先将香蕉夹心饼干压碎。然后将全部材料混合均匀。准备一个7"/17·5Cm方型脱底模，将混合料放入，压平。然后放迸冰箱冷冻至变硬即可。
2. 香蕉芝士馅料:奶油支士加入糖用慢速度拌打至光滑，逐粒加入蛋拌匀。
3. 然后加入粟粉慢慢拌匀，最后加入香蕉泥拌匀。
4. 将芝士糊倒在饼皮上，抹平表面，放进预热烤箱以170C烤40分钟至熟即可。
5. 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少6小时或隔夜，才脱盘切开享用.

METHOD :

1. BANANA BISCUIT CRUST : Crush biscuits into crumbs, add in the remaining ingredients and mix well. Press onto a 7" /17.5cm square loose base tin and chill in the fridge until firm.
2. BANANA CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well.
3. Add in corn flour and mix well. Lastly mix in mashed banana.
4. Pour cheese mixture onto crust and bake at 170C for 40 minutes or until center is set.
5. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight.