Japanese Light Cheese Cake~ Yummy yummy @__@

Base
160g Biscuit Marie
90g Melted Butter

Cream Cheese Mixture
(A)
400g Fresh milk
250g Cream cheese
60g Plain flour ,sieved
(B)
5pcs Egg yolk
20g Lemon juice
(C)
5pcs Egg whites
100g Caster sugar

Method
1.Preheat oven to 180'c.Mix marie biscuit wirh melted butter and press into a lined 8'' round cake tin with grase proof paper.
2.Double-boil fresh milk and cream cheese until dissolved.
3.Add plain flour,stir and cook until the mixture has thickened.Remove from heat and leave to cool,then add the ingredient (B) and stir well.
4.Beat the egg white at high speed until soft then add the sugar.Slowly mix the (3).
5. Strain the cheese mixture on top of biscuit marie.
6.Steam bake the cake in a preheated oven at 180'c for 20 min.Then reduce the heat to 140'c and bake another 1 hour 45 min or until cooked.
7. Leave cake to cool in the oven with door ajar 1hour.Then put in the fridge for 4 hours.
8. Remove cake from tin and place onto a cake board and serve.

底部
160g Marie饼
90g 溶化牛油

芝士糊
（A）
400g 鲜奶
250g 奶油芝士
60g 普通面粉，过筛
（B）
5粒蛋黄
20g 柠檬汁
（C）
5粒蛋白
100g 幼糖

做法
1. 将烤箱预热至180'c。底层搅拌均匀，然后压入已经铺上油纸的8寸圆模中。
2. 将鲜奶和奶油芝士隔水加热，搅拌至芝士完全溶化，然后加入面粉继续搅煮，离火待冷，再加入材料（B）拌均。
3. 将蛋白以快速度搅拌至少许发泡，然后加入糖拌打至软性发泡。慢慢拌入（2）至均匀。
4.最后将芝士糊筛在Marie饼上。
5. 用蒸烘的方式，以180'c烘20分钟，然后将温度调到140'c继续烘1小时45分钟至熟。
6。蒸烘好了，千万别立刻取出。先将烤箱打开一条缝，让烤好的蛋糕留在烤箱内1小时，待冷然后放入冰箱冷藏4小时，取出脱模就可及时享用。

蒸烘的方式 ～ Steam Bake