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.