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紐約芝士餅& s9 }( Z# x: K7 F/ R
材 料 : 3 安士糖 1 盒忌廉芝士 (350克)汁 料 : 2 湯匙糖 120 克草莓 3 湯匙麵粉 1 茶匙檸檬皮茸 2 個雞蛋 (分開蛋白及蛋黃)餅 底 : 20 克溶牛油 5/4 杯麥維他消化餅碎餅 面 : 20 克糖 1 個蛋白 120 克酸忌廉做 法 : (1) 溶牛油拌勻消化餅碎，壓實於糕盤底。 (2) 忌廉芝士用打蛋器打至光滑，加入 3/2 安士糖打至糖溶，再逐 隻加入蛋黃，打至軟滑，加入已篩麵粉打勻。 (3) 蛋白打至發起，逐少加入另一半糖 (3/2安士)，打至糖溶後加入 (2) 的忌廉芝士液中，盛上消化餅底上，放入已預熱焗爐約 170oC 焗 45-50 分鐘，取出待涼。 (4) 將餅面材料拌勻，鋪上已涼芝士餅面，入焗爐以 100oC 焗 6-8 分鐘，待冷後放入雪柜。 (5) 將草莓洗淨，用適量清水煮成草莓汁，加糖煮成膠狀，再加入檸 檬皮茸拌勻待涼。食時將芝士餅切件，淋上草莓汁即成。9 x3 \1 x' b$ Q. R
New York Cheese Cake 4 m" K G7 G9 e+ w5 c E# A Ingredients : 3 oz sugar 1 box cream cheese (350g)Sauce : 2 tbsp sugar 120g Strawberry 3 tbsp flour 1 tsp lemon rind 2 Egg (separate yolk from white)Base : 20g Melted butter 5/4 cup chopped Mcvita digestive biscuitTopping : 20g Sugar 1 Egg white 120g Sour cream Method : (1) Blend melted butter with chopped digested biscuit. Spread & press it into a cake tin. (2) whisk cream cheese with an electric egg beater until smooth. Add in 3/2 oz sugar & beat until the sugar melted. Put in egg yolk one by one & beat until smooth. Fold in sieved flour. (3) Beat egg while until stiff. Put in the rest of the sugar gradually & beat until the sugar melted. Put it into the cream cheese ingredient (2), mix well. Put the mixture into the cake tin on top of the digested biscuit. Bake in an preheated oven over 170oC for 45-50 mins. Leave it to cool. (4) Blend the ingredients of cake topping. Spread it onto the cooled cheese cake. Then bake over 100oC for 6-8 mins. Leave it to cool. Chilli it in the fridge. When serve, cut it into slices & serve with strawberry sauce. + e" L+ {0 L7 M) V' x8 `" y
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