圓形蛋糕模 6寸
消化餅乾碎 Crushed Digestive Biscuits 60g
無鹽牛油溶液 Melted Unsalted Butter 30g
忌廉芝士 Cream Cheese 330g
砂糖 Granulated Sugar 75g
淡忌廉 Whipping Cream 35g
雞蛋 Egg 100g
無鹽牛油 Unsalted Butter 75g
雲尼拿油 Vanilla Essence 1/4 茶匙
蛋糕 Cake1.用電動打蛋機以中速將忌廉芝士打至軟身，然後分數次加入砂糖，繼續打勻Whisk cream cheese with electric mixer at medium speed until smooth.Then add in granulated sugar gradually and whisk until blended.2.拂打雞蛋，然後分2次加進忌廉芝士中，用電動打蛋機以慢速打勻Pour in beaten eggs gradually and blend well with electric mixer at low speed.3.將無鹽牛油煮滾，用隔篩把熱牛油倒入芝士混合物中，再用膠刮拌勻Heat unsalted butter until boil.Then sift into the cheese mixture and fold well with a rubber spatula.4.加入淡忌廉拌勻Pour in whipping cream and fold well.5.加入雲尼拿油拌勻Add in vanilla essence and fold well.6.將混合物倒入餅模內，然後放上焗盤，以180 C焗35分鐘至金黃色Pour the mixture into the cake ring.Then, put the cake ring on a baking tray and bake for 35 minutes at 180 C until golden brown.7.蛋糕出爐及放涼後，在餅面的凹位處加上裝飾，再放入雪櫃冷凍約6小時When cooked and cooled,lift the ring up and put the decoration on the top and refrigerate for 6 hours.
小貼士 Tricks & Tips想蛋糕面在焗的時候不會出現裂紋，可調低焗爐温度至140-160 C，並隔水以較長的時間把蛋糕焗熟To avoid the surface crack during baking, set the cake over a pan of water, lower the oven temperature to 140-160 C and bake for a longer time until it is cooked.