轻芝士蛋糕 Light Cheese Cake

材料（6" 圆模） Ingredients (6" round mold):
200ml 鲜奶 Fresh Milk
125g 忌廉芝士 Cream Cheese
70g 牛油 Butter
70g 香港面粉 Hong Kong Flour
70g 幼糖 Caster Sugar
2nos 鸡蛋 (A级）Eggs (Grade A)
1/2 tsp 柠檬汁 Lemon Juice



做法 Method:
1. 把忌廉芝士和牛油提前放到室温下软化。
 Take out cream cheese and butter in advance to soften it to room temperature.

2. 将忌廉芝士、牛油和鲜奶隔水加热，搅拌直无颗粒。待凉备用。
Place cream cheese, butter and fresh milk over double boiler. Stir occasionally, until butter and cream cheese completely melted and the mixture turn smooth. Remove from heat and set aside to cool down.

3. 将蛋白和蛋黄分开。把蛋白放入无油无水的干净大碗，加入柠檬汁打直发泡。加入幼糖，继续打至湿性发泡。
Separate egg white and egg yolk. Place egg whites in a large clean bowl. Whisk egg whites and lemon juice, add in sugar gradually and whisk till soft peaks form.

4. 待芝士糊凉后，加入蛋黄拌匀。

After cream cheese mixture has cooled down, add in egg yolks and mix well.

5. 筛入香港面粉，搅拌直无颗粒。

Sift in hong kong flour and mix well. Make sure there aren’t any flour lumps.

6. 以抹刀拌入蛋白霜，混合均匀。

Fold in the meringue (egg whites) gently with a spatula until all ingredients are evenly combined.

7. 把面糊倒进烤模，以水浴法，160度烤50分钟或至熟。

Pour the batter into a greased pan. Bake at 160C using water-bath method for 50 minutes or until cooked.

8. 熄火, 将烤箱门稍微打开约10分钟。

Turn off the oven. Leave the oven door ajar for about 10 minutes.
 

9. 将蛋糕取出，放在铁架上待凉。冷藏后口感更佳。
Remove the cake from oven and cool completely on a wire rack. Best serve chilled.