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巴斯克起司蛋糕Basque Burnt Cheesecake 與常見的紐約起司蛋糕都是經過烤箱烘焙的蛋糕，但兩者的外觀和口感都不太相同。

巴斯克蛋糕的質感像布丁、卡士達醬，冷藏後比較柔軟和順滑，而紐約起司蛋糕或重起司蛋糕的質感較為結實，奶油起司的味道較為濃郁。

烘烤巴斯克起司蛋糕用了大量的奶油起司和鮮奶油，少量的麵粉，因此能品嚐得到奶油乳脂味道。同時令起司蛋糕的中央於冷卻後內陷，形成特別的外觀。

Both Basque Burnt Cheesecake and New York cheesecake are baked in oven but they have different appearances and textures.

The texture of Basque Cheesecake is quite similar to pastry cream or pudding which is very soft and creamy.

另外，烘烤巴斯克起司蛋糕的烤箱溫度較高，所需時間亦較長，令蛋糕的外皮變成金黃色或是焦黑狀。

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份量 Yield

1個 8 吋 圓形蛋糕

One 8-inch round cake

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材料 Ingredients

奶油起司 Cream Cheese	420g
砂糖 Sugar	135g
鮮奶油 Heavy Cream	225g
鹽 Salt	1 茶匙 1 teaspoon
香草莢膏 Vanilla Extract	1 茶匙 1 teaspoon
中筋麵粉 All-Purpose Flour	18g
雞蛋 Egg	150g

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• 之前的準備 Preparation
• 將奶油起司和雞蛋移至室溫回溫 Bring the CREAM CHEESE and eggs to the room temperature
• 中筋麵粉過篩備用 Sift the All-Purpose Flour with fine sieve

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步驟 STEPS

1. 打發奶油起司至順滑狀。Beat the cream cheese until its creamy and fluffy.

2. 加入砂糖攪拌均勻。Add in sugar and stir well.

3. 先後加入全蛋和鮮奶油，攪拌均勻。Add in eggs and heavy cream.

4. 最後加入鹽、香草莢膏和中筋麵粉。Add in salt, vanilla extract and all-purpose flour.

5. 在圓形烤模內蓋上烘焙紙，並塗刷融化的奶油(份量外)。Line a parchment paper on baking mold and brush paper with melted butter.

6. 將起司蛋糕糊倒入烤模內，放入200°C烤箱烘烤50分鐘。Pour cheesecake batter into baking mold and bake at 200°C for about 50mins.

7. 出爐後，連同烤模一起置於室溫放涼，然後冷藏一晚。Cool the cheesecake with baking mold on cooling rack, Chill overnight.

8. 食用前才脫模並除去烘焙紙。Unmold and remove the parchment paper.

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Q&A

【巴斯克起司蛋糕的保存 How to keep Basque Burnt Cheesecake】

‧ ‧用保解膜覆蓋表以防止乾燥。Cover with plastic wrap to prevent drying out.

‧‧冰箱冷藏約4-5天。 Store in fridge for 4-5 days.

‧‧食用前放回室溫回溫。Bring the cheesecake to room temperature before serving.

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