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.