奶油起司蛋糕條 簡單靈活的宴客甜點 Cheesecake Bar Recipe

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當請客忙得不可開交的時候，預先做好的奶油起司蛋糕條真是方便的飯後甜品，因為製作簡易，只要把材料拌勻隔水烤，保存時間又長。本來是做給妹妹和妹夫吃的，妹妹不吃有水果的甜品，另外準備了新鮮藍莓和藍莓果醬，吃的時候自行添加。結果是大家吃完主菜後，肥丁完全把甜品忘記了，次日早上打開冰箱，才發現這可憐的奶油起司蛋糕條還趟在那裏，趕緊拍照再吃掉囉 ~

起司蛋糕一向給人綿密濃郁、紮實的感覺，容易有飽足感。所以肥丁用吐司模烤成長條形，幾口就吃完了，不㑹太膩，微甜，沒有加入水果的原素，吃的時候搭配一些甜甜酸酸的新鮮水果如切片草莓、芒果、藍莓等，或淋上果醬，較易乎合不同賓客的口味。

材料 （ 8 cm 濶 x 15 cm 長直角吐司模 2 個 ） 

• 低脂奶酪 Low Fat Cream Cheese    250 g  （ 全脂的當然 ok ）
• 酸奶油 Sour Cream                            100 g
• 無鹽奶油 Unsalted Butter                 25 g
• 黃砂糖 Brown Sugar                          65 g
• 全蛋液 Whole Eggs                             70 g
• 蛋黃 Egg Yolk                                      20 g ( 約 1 個 ）
• 玉米粉 Corn Starch                            5 g
• 自製香草精 Homemade Vanilla Extract   1/4 小匙

餅皮

• 自製消化餅 Homemade Digestive Biscuits     60 g
• 植物油 Any Vegetable Oil                                  2 小匙

做法

1. 無鹽奶油隔熱水軟化

2. 預備餅皮，消化餅放入夾鏈袋中，用麵棍或重物敲碎，加入植物油，用指尖搓揉均勻，鋪在烤模中，壓平壓實

3. 把奶酪放進大碗中，加入香草精和黃砂糖，用橡皮刮刀攪拌至砂糖溶化

4. 加入軟化的奶油，拌勻

5. 加入酸奶油，拌勻

6. 混合全蛋液和蛋黃，分 3 次加入奶酪糊，每一次必須拌勻才加下一次，奶酪糊㑹愈來柔滑

7. 玉米粉過篩，加入奶酪糊中，拌勻

8. 奶酪糊過篩，倒入鋪有餅皮的烤模中，烤模下面放一盤子，注入熱水

9. 烤箱預熱 160C 後，把烤模連同水沐盤放入烤箱，烤 50 分鐘 ~ 1 小時，烤 40 分鐘後加入鋁紙放在烤模上防止上色，1 小時後，關掉電源，但不要立即打開烤箱門，讓蛋糕在烤箱裡悶約 40 分鐘，讓蛋糕慢慢冷卻，然後取出，用保鮮膜包好整個烤模，放冰箱冷藏一夜。翌日即可切條享用

小叮嚀

• 肥丁用的吐司模底部有孔，下餅皮前鋪烘培紙可防止水浴滲水
• 做好的奶酪存於冰箱 (放餸菜的冷藏庫)，可存 1 週。如放進冷凍庫，可存 1 個月，進食前放回冷藏庫解凍半天，就可以享用
• 模具沒限制，圓的方的都可以，活模底要鋪 2 ~ 3 層鋁紙才加入奶酪糊
• 各家烤箱有差異，溫度和時間要自己調整

自製酸奶油

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[embedyt] https://www.youtube.com/watch?v=7YtdwgUTNJ4%5B/embedyt%5D

✅ 你的追蹤給我最大的鼓勵，點這裡訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

✅ 去优酷看视频 http://t.cn/R3R0ZEi

Classic Cheesecake Bars-cream cheese, a little sour cream and a digestive biscuits crust. It is easy-to-make, easy-to-transport bars. Perfect for potlucks, bake sales and more.

Ingredients （ 8 cm x 15 cm Toast Pan x 2 ） 

• 250 g  Low Fat Cream Cheese
• 100 g  Sour Cream
• 25 g  Unsalted Butter
• 65 g  Brown Sugar
• 70 g  Whole Eggs
• 20 g  Egg Yolk
• 5 g  Corn Starch
• 1/4 tsp  Homemade Vanilla Extract

Crust

• 60 g  Homemade Digestive Biscuits
• 2 tsp  Any Vegetable Oil

Preparation

1. Soften unsalted butter in a water bath.

2. Prepare crust, put digestive biscuits into a zipper bag, crack the biscuits with a rolling pin. In a small bowl, mix ingredients for the crust with a spoon until well combined. Press the mixture firmly into the base of the prepared cake pan.

3. In a large bowl, fold in cheese with vanilla extra and brown sugar until all sugar melt.

4. Fold in soften unsalted butter until smooth.

5. Fold in sour cream until smooth.

6. Whisk eggs and egg yolk, Gently fold the egg mixture into the cheese mixture 3 times until smooth and well combined.

7. Sift in corn starch, combine well.

8. Sieved the cheese mixture. Pour into the cake pan over the crust. Place the cake pan in a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

9. Preheat oven to 160ºC. Bake 50 minutes to 1 hour. Add aluminium foil on top of cake pan to prevent browning after 40 minutes. After 1 hour, turn off the heat, and let rest in the cooling oven for 40 minutes.  Once the cake has completely cool, remove from oven and wrap with plastic wrap. Refrigerated for 1 night. Remove cheesecake from the pan. Cut into slices with a hot knife. Enjoy !

Reminder

• There are holes at the bottom of toast pan, therefore I placed a baking paper to avoid leaking.
• A tightly covered cheesecake can be stored in the refrigerator up to a week, in freezer for 1 month. To defrost, allow cake to defrost in the refrigerator about half day.
• Any kind of round or square pan can be used. 2 ~ 3 layers of Aluminium foil should be lined in a springform pan.
• There are differences in each oven, baking temperature and time have to make adjustments.

自製酸奶油　Homemade Sour Cream

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