闲来无事，在家做一下芝士蛋糕，以飨味蕾。
材料 · Ingredients
- 奶油芝士 · Cream cheese 250g
- 牛油 · Butter 50g+25g
- 消化饼 · Digestive biscuits 100g
- 糖 · Sugar 75g
- 蛋黄 · Egg yolks 4pcs
- 牛奶 · Milk ¼cup (~60ml)
- 香草香油 · Vanilla extract ¼tsp
- 面粉 · Flour 25g
- 蛋白 · Egg whites 4pcs
饼底（可选）· Biscuit Crumbs Base (Optional)
- 饼干放入食物袋内，碾碎。
Put biscuits in a plastic bag; roll over until crumbly.- 热熔 50g 牛油。
Melt 50g of the butter gently.- 饼干碎放入牛油中混匀。
Toss the crumbs into the butter.- 把混合物压在饼盘底。
Press the mixture over the bottom of the spring form tin.
制作 · Method
- 蛋糕盘扫油。
Grease and line a cake tin.- 奶油芝士、25g 牛油和 50g 糖打至奶油状，混入蛋黄、牛奶和香草香油。
Beat cream cheese, 25g of the butter and 50g of the sugar together until creamy. Mix in egg yolks, milk and vanilla.- 面粉筛匀，慢慢地搅入芝士混合物内。
Sift in flour and fold gently into the mixture.- 蛋白与剩余糖打至挺身，徐徐搅入芝士混合物内。
Whisk egg whites with the remaining sugar until stiff; fold gently into the cheese mixture.- 芝士粉糊倒入蛋糕盘，置于已盛水的烤盘，以 150℃ 的火力焗 1 小时，冷冻后食用。
Pour the batter into the cake tin, and bake in water bath at 150℃ for 1 hour, let cool and serve.
提示 · Tips
烘焙时间可以根据烘烤情况调整，烤至表面微焦为佳。
You can adjust the baking time according to the situation. It would be better to bake a slightly burnt surface.
饼底可选多种饼干。若饼干含馅料，除去馅料再称重、制作饼底；若用牛油曲奇等，牛油用量减少 25g。
You can choose various kinds of biscuits to make the crumbs base. But remove the cream filling before weighing, if have; reduce 25g of the butter, if use butter cookies as the base.