洒香咖啡芝士蛋糕 Bailey Coffee Cheesecake

食材	Ingredient
马里饼皮: 160g咖啡马里饼干 135g溶化无盐份牛油 1小匙咖啡香精(随意) 咖啡酒芝士馅料: 500g 软化奶油芝士 125g 幼糖 2 粒蛋 1 1/2 大匙粟粉，筛过 1 1/2 大匙可可粉，筛过 *60g Bailey咖啡酒 1 1/2 小匙即溶咖啡粉，加入3小匙热水拌匀	MARIE BISCUIT CRUST : 160g coffee marie biscuits 135g melted unsalted butter 1 tsp coffee paste, optional BAILEY COFFEE CHEESE FILLING 500g softened cream cheese 125g caster sugar 2 eggs 1/2 tbsp corn flour, sifted 1 1/2 tbsp cocoa powder, sifted *60g Bailey coffee Jiquer 1 1/2 tsp instant coffee, dissolved in 3 tsp hot water

做法:
马里饼皮:将马里饼压碎，加入其余材料拌匀，放进7”/17.5cm方型脱底模里，然后压紧。放进冰箱冷冻30分钟至硬。 咖啡酒芝士馅料:奶油芝士和搪拌匀，逐粒加入蛋拌匀，然后加入栗粉和可可粉拌匀。最后加入咖啡酒和咖啡拌匀即可。 然后倒入模型中，送进预热烤箱以170c烤30分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少小6时或隔夜。才脱盘切开享用。
METHOD:
MARIE BISCUIT CRUST : Crush coffee marie biscuits into crumbs. Add in the remaining ingredients and mix well. Press crumb mixture evenly onto bottom of a 7”/17.5cm square loose base tin. Chill in the fridge for 30 minutes until firm. BAILEY COFFEE CHEESE FILLING : Beat cream cheese and sugar until smooth. Add in eggs one at a time and mix well. Add in corn four, cocoa powder and mix well. Lastly mix in Bailey coffee liquer and instant coffee. Pour mixture onto rust and bake at 170c for 30 minutes. Let cake cool in oven with heat off for 1 hour. Remove and chill in the fridge for at least 6 hour or overnight before serving.

注 Note:
Bailey咖啡酒是含有奶油的咖啡甜酒，也可用不含奶油的咖啡酒如 Kahlua 或 Tia Maria来取代。 Bailey coffee liquer contains cream. You may use other coffee liquer without cream to substitute Bailey for example Kahlua or Tia Maria.

杏桃芝士蛋糕 Apricot 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) 杏桃芝士馅料: 500g软化奶油芝士 125g幼糖 3粒蛋 1/2 大匙柠檬汁 60g切碎杏桃干 * 3大匙樱桃酒(随意)	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) CHEESE FILLING 500g softened cream cheese 125g caster sugar 3 eggs 1/2. tbsp lemon, squeezed juice 60g chopped dried apricot * 3 tbsp kirsch (optional)

做法:
甜面团饼皮:将面团压在8"/20cm圆形脱边模中, 然后用叉刺洞。再放进己预热烤箱用160C烤至金黄色即可。 杏挑芝士馅料:将奶油芝士和幼糖以慢速拌打至光滑，逐粒加入鸡蛋拌匀，然后加入杏桃碎和樱桃酒拌匀。 将芝士糊倒在饼皮上,放进己预热烤箱以170C烤40分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出。放入冰箱冷藏至少6小时或隔夜，才脱盘切开享用。
METHOD:
CRUST : Press sugar dough evenly onto bottom of a 8”/20cm round springform pan, Prick some holes by using fork and bake at 160C until golden brown. Remove and leave to cool. APRICOT CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well. Lastly mix in chopped apricot and kirsch. Pour cheese filling onto crust and bake at 170C for 40 minutes. Let cake cool in the oven with heat off for 1 hour, Chill for 6 hours or overnight before serving.

注 Note:
没有樱桃洒(kirsch)的话，可改用兰姆酒或白兰地。 Can use rum or brandy to substitute kirsch.

杏仁松脆芝士蛋糕 Almond Crumble 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) 芝士馅料: 500g软化奶油芝士 130g幼糖 2粒蛋 1大匙柠檬汁 杏仁松脆(拌匀): 40g软化无盐份牛油 40g面粉 25g杏仁粉 20g杏仁粒 2大匙黄糖	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) CHEESE FILLING 500g softened cream cheese 130g caster sugar 2 eggs 1 tbsp lemon juice ALMOND CRUMBLE (MIXED WELL): 40g softened unsalted butter 40g plain flour 25g ground almond 20g almond nibs 2 tbsp soft brown sugar

做法:
甜面团饼皮:先将面团压在7”/17.5cm脱底方形模中，然后用叉刺洞，再放进已预热烤箱以160c它烤至金黄色即可，取出待冷。 芝士馅料:将奶油芝士和幼糖以慢速拌打至光滑，逐粒加入鸡蛋拌匀，然后加入柠檬汁拌匀。 将混合料倒在饼皮上，送进已预热烤箱以170c烤30分钟。 取出蛋糕, 洒上杏仁松脆再烤10分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少6小时或或隔夜，才脱盘切开享用。
METHOD:
SUGAR DOUGH CRUST : Press sugar dough onto a 7”/17.5cm loose base square tin and prick some holes with fork. Bake at 160C until golden brown. Remove and leave to cool CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well. Mix in lemon juice. Pour batter onto the crust and bake at 170c for 30 minutes. Remove cake, sprinkle almond crumble on top and return to oven. Bake for another 10 minutes Let cake cool in the oven for 1 hour with heat off. Chill in the fridge for 6 hours or over night before serving.