楓糖漿起士蛋糕 Cheesecake with maple syrup

September 30, 2010

秋意濃。周邊的樹葉開始泛黃、掉落。眼前的景色是紅綠參半，非常詩情畫意。何不坐下來，披著羊毛毯，雙手扶著一杯熱咖啡，品嘗一塊蛋糕。

楓糖漿起士蛋糕
參考Philly’s kitchen

八寸圓型活動模

材料：

蛋糕底層：
消化餅 80克
熔化奶油 30克

起士糊：
Philadephia奶油起士250克，室溫
糖10克
楓糖漿125克
蛋液150克

蛋糕表面：
酸奶油 160克
楓糖漿15克

做法：
1 將消化餅壓碎，倒入熔化奶油拌允。鋪入蛋糕模型，並壓平。放入冰箱，冷藏備用。

2 將奶油起士與糖攪打均勻。徐徐加入蛋液，拌允。再加入楓糖漿，拌允。

3 將起士糊倒入蛋糕模型中，放進預熱烤箱150度，烘烤50分鐘。

4 把酸奶油與楓糖漿攪拌均勻，待蛋糕烤好50分鐘后，將蛋糕取出，把酸奶油均勻地塗抹在蛋糕表面。再放進烤箱烤8到10 分鐘。

5 待蛋糕冷卻后，冷藏冰箱一晚。

Cheesecake with maple syrup
Referenced from Philly’s kitchen

8” spring form

Base:
Digestive biscuits 80g
Butter 30g, melted

Batter:
Philadephia cream cheese 250g, room temperature
Sugar 10g
Maple syrup 125g
Egg, slightly beaten 150g

Topping:
Sour cream, room temperature 160g
Maple syrup 15g

Method:
1 Crush the biscuits, add in melted butter. Mix well, place in spring form. Press hard to form the base for cheesecake. Store in fridge.

2 Beat the cream cheese with sugar until fine. Add in egg gradually. And lastly add in the maple syrup.

3 Pour the batter into spring form. Bake in preheated oven for 50 minutes.

4 Mix the sour cream with maple syrup. Bring the cheesecake out from oven, spread the sour cream mixture on the cheesecake, continue to bake for 8 to 10 minutes.

5 Once done, leave the cake in fridge for a night before serving.