郁郁貢的爆牙

郁記自從中一家政cookery堂第一次整餅，同partner同學 Isabella夾份焗出「眾人皆軟我獨脆」嘅餅之後，對baking都敬而遠之，童年陰影呀~~ 四年前姨甥女生日我又焗到個蛋糕燶晒出煙仲以為正常，俾老公笑咗好耐......更加令我冇信心用焗爐整包餅！

不過自從玩blog之後，見到各路英雌/雄的baking秘技，蠢蠢欲試添~~

我同老公都鍾意食cheesecake，於是尋日就喺supermarket買齊材料，去馬......

屋企個廚房唔係超細，但係working space唔多，我又第一次做呢個recipe，手忙腳亂 ...... 不過總算好彩冇乜點出錯，順利送入焗爐。

Old-Fashioned Goodness

Yield: One 9-inch cheesecake

材料

• 1 pound cream cheese
• 1.5 cups cottage cheese
• 1.5 cups sugar
• 4 eggs, well beaten
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 3 tablespoons flour
• 3 tablespoons cornstarch
• 0.5 cup butter, melted
• 2 cups sour cream
• 1 teaspoon fresh lemon zest

步驟

1. Preheat oven to 325F.
2. With an electric mixer set on medium speed, beat cream cheese until light and fluffy.
3. Strain cottage cheese through a fine sieve into the cream cheese.
4. Gradually beat in sugar, eggs, lemon juice, and vanilla.
5. Mix together flour and cornstarch and gradually beat into the cheese mixture.
6. Add butter and sour cream, mixing well.
7. Fold in lemon zest.
8. Pour batter into a greased 9-inch springform pan and bake for 1 hour and 10 minutes, or until set in centre.
9. Turn off oven and let cake cool in oven for 2 hours.
10. Remove from oven and let cake cool on a wire rack for 1 to 2 hours.
11. Chill for 4 to 6 hours. Make sure cheesecake is chilled thoroughly before removing rim of pan.
    

唉~ 我已經跟足指示，不過都避免唔到個面有裂痕 ...... 入雪櫃 ......

Chill足成日，終於食得 ~~