6吋活動蛋糕烤
材料：
奶油乳酪220g
砂糖70g
雞蛋2顆
蛋黄1顆（全蛋+蛋黄总共大约150个）
動物性鮮奶油125g
玉米粉10g
抹茶粉5g
蘭姆酒10g / 或檸檬汁替代
少许栗子
做法：
1.奶油乳酪放到室溫軟化，與砂糖一起，用2-3速打到滑順。
2.分兩次加入雞蛋，蛋黄…每一次攪拌均勻才放下一顆。
3.分2-3次下鮮奶油，攪拌均匀。过
4.最後放入過篩的麵粉攪拌均，將麵糊過筛（也可以免去过筛步骤）
5. 烤模用烘焙紙鋪好，把栗子放入烤盘底部，將蛋糕糊倒入。轻敲蛋糕盘震出气泡。
6.用烤箱烤溫220度上下火烘烤30-35分鐘至上色。切勿烤得太上色，（蛋糕出炉后还会有余温继续上色的）
7.出爐之後先不要脫模，放涼之後享用。或放入冰箱一個晚上之後享用
Ingredients
- 225g cream cheese room temperature
- 70g sugar
- 2 whole eggs + 1 egg yolk （total 150g）
- 125ml pouring cream
- 10ml rum (or lemon juice)
- 5g Matcha powder
- 10g Corn flour
- some chestnuts
Instructions
- Pre-heat oven to 220C. Then line 6” tin with parchment paper.
- Using an electric mixer, cream the cream cheese and sugar together until smooth.
- On low-medium speed, add in the eggs slowly one at a time, and mix thoroughly. Then stream in the cream and vodka. You may need to use a spatula to scrape any cream cheese that was stuck on the bottom of the bowl. Just make sure everything is mixed in well.
- Mix the matcha and flour together and fold into the batter with a spatula.
- Sift the batter into the prepared tin.
- Bake for 30-35minutes, You want to see a deep caramel color on the top of the puffed cheesecake but it shouldn’t be all the way black.
- Once done, let cool at room temperature in the pan for at least 2 hours so the cheesecake can set, then serve at room temperature or refrigerate overnight.
