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.