3 Colour Cheese Cake

这cheese cake有3 种味道，第一层的是橙味，第二层的是草莓味，而第三层的是原味！口感很好，好像在吃冰淇淋那样！

材料 饼底 Marie饼 160g 溶化牛油 100g 芝士层 鲜奶 120g 蛋黄 2个 奶油芝士 350g 幼糖 80g 鱼胶粉 1tbsp （放些温水搅溶） 植物性奶油 400g （打发） 草莓酱 3tsp 香橙酱 3tsp 做法 1.准备一个八寸的圆模，压碎Marie饼加入溶化牛油​然后紧压在模里，放入冰箱。 2.将鲜奶，蛋黄，奶油芝士，幼糖和鱼胶粉隔水煮溶，不​停搅至溶化，离火待冷。 3.加入奶油芝士成芝士糊。 4.将芝士糊分成3等份（约310g），将两等份分别加​入草莓酱和香橙酱。 5.将芝士糊倒入模里铺平，冷藏片刻，接着倒入第二层，​冷藏片刻，再倒入第三层，存入冰箱冷藏隔夜

Oreo Cheese Cake

                                   Oreo Cheese Cake~
饼底：
160g Oreo 饼干碎 （取出cream）
80g 溶化牛油

芝士馅料：
500g Cream Cheese （软化）
100g 细砂糖
3tsp 鱼胶粉 和 5tsp 开水隔水煮溶
2tbsp 柠檬汁
180g 动物性奶油
100g Oreo 饼干碎（连同cream）

装饰：
Oreo 饼干数片
植物性奶油（打发）少许

做法：
饼低
1.将所有材料混均，然后紧紧压在一个8寸的盘里。
芝士馅料
1.将Cream cheese和糖搅拌至均匀，然后加上以煮溶的鱼胶粉，柠檬汁，奶油和oreo饼干碎搅拌均匀
2.将（1）倒入以铺好饼底的盘里，冷冻至少5小时。
3.随便装饰即可享用。

Crust:
160g Oreo cookies crushed (remove the cream)
80g melted butter

Cheese Filling:
500g Cream Cheese (softened)
100g Caster sugar
3tsp Gelatine and 5tsp water,double boil.
2tbsp Lemon juice
180g Whipping Creaml
100g Oreo cookies crushed (with cream)

Decoration:
Number of Oreo cookie pieces
Vegetable butter (pass) a little

Method
Crust
1. All the ingredients are mixed and then pressed firmly on an 8-inch plate.
Cheese filling1. Beat the cream cheese and sugar until smooth, then add to gelatine, lemon juice, cream and crushed oreo cookies .
2. Pour (1) to lay a cake into the bottom plate, frozen at least 5 hours.
3. casually decorated then enjoy.

Strawberry Yogurt Cheese Cake~

Strawberry Yogurt Cheese Cake~

可可海绵蛋糕
1片 8寸
1片 9寸

（A）
草莓数粒
7g 燕菜粉
80ml 清水
15g 糖
（B）
250g 奶油芝士
30g 糖
150ml 草莓乳酪
60ml 白葡萄香槟
150g 动物性奶油 （打发）
（C）
1大匙 鱼胶粉
3大匙 水

做法 ：
1.将清水，燕菜粉和糖煮溶待用。
2.把1大匙的鱼胶粉和3大匙的水隔水煮溶。
3.将奶油芝士，幼糖和草莓乳酪一起搅拌至软滑，再加上白葡萄香槟，打发奶油和鱼胶一起搅拌均匀。
4.准备一个没底的模型，底部包上一层保鲜膜，把草莓排在里面然后慢慢倒入（1），冷藏至凝固待用。
5.凝固了之后再慢慢的倒入一层（3），然后放上一片8寸的可可海绵蛋糕，继续倒入（3）接着9寸的可可海绵蛋糕。
6.完成后直接拿去冷藏至少8小时，过后就倒置脱模使草莓面朝撕掉保鲜膜，即可享用。

Cocoa Sponge cake
One 8-inch
One 9-inch
(A)
Strawberry Number of tablets
7g Jelly powder
80ml Water
15g Sugar
(B)
250g Cream cheese
30g Sugar
150ml Strawberry Yogurt
60ml White wine champagne
150g Whipping Cream (whipping)
(C)
1 tablespoon Gelatin
3 tablespoons Water


Method:
1. The water, jelly powder and sugar melted set aside.
2. The 1 tablespoon of gelatin and 3 tablespoons water cooked in double boil.
3. The cream cheese, caster sugar and strawberry yogurt stir until smooth, then add white wine, and gelatin mix well.
4. Prepare a not the end of the tin, the base of the layer of plastic wrap, put the strawberries came in there and then slowly pour in (1), chilled until set aside.
5. Solidified layer after pour slowly (3), and then put an 8 inch cocoa sponge cake, continue to pour in (3) followed by 9-inch cocoa sponge cake.
6. Take it frozen directly after completion of at least 8 hours, after stripping the strawberries upside down face to tear up the plastic wrap, you can enjoy.

Tiramisu 提拉米苏 ~~ 2

Tiramisu 2  

Ingredients:
Chocolate Sponge Cake
(A)
50ml    Fresh Milk
50g     Sugar
2         Egg yolk
(B)
15g     Gelatine
40ml    Water
(C)
250g   Cream cheese
100g   Whipping cream (whipping)
4tbsp  Strong Coffee (nescafe/coffee mix some sugar)
(D)
Cocoa Powder – for garnishing

Method:
1. Cook the milk and sugar until well ,then swift off.Mix the egg yolk .
2. Melt the (B) in double boil until well.
3. Beat the cream cheese until cream,mix the (1) add the whipping cream，strong coffee and(2),then stir into mousse.
4.Cut the chocolate sponge cake in round and put inside the glass,squeeze into some mousse,then once that step again.
5.Spinkle cocoa powder over the top.
6.Chill overnight to set.


提拉米苏 2

材料
可可海绵蛋糕一片
(A)
50ml      淡奶水
50g       糖
(B)
15g       鱼胶粉
40ml      清水
(C)
250g     奶油芝士
100g     鲜奶油
2粒       蛋黄

做法：
1。淡奶水和糖煮溶，灭掉火，加入蛋黄拌均，待用。
2。鱼胶粉加入清水煮均，待用。
3。奶油芝士打至乳白色，加入（1），再加入打发的鲜奶油，最后加入（2），一起拌成慕斯，备用。
4。将可可海绵蛋糕印成小杯形，放在杯里，倒入一些慕斯，再放上一片可可海绵蛋糕，再倒入慕斯，洒上可可粉，放入冰箱冷冻，即成。

Tiramisu 提拉米苏

Ingredients:
250g       Cream Cheese at room temp
6tbsp      Icing sugar
3/4cup    Whipped Cream (plus 1 Tbsp Icing Sugar )
3pcs        Egg Yolks
1cup       Strong Coffee (nescafe/coffee mix some sugar)
1pack     Lady Fingers or Sponge cake
Cocoa Powder & Icing Sugar – for garnishing

Method
1. Mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. Mix 3 egg yolks with remaining 3 Tbsp of sugar and whisk continuously in a double boiler until eggs are cooked. The color of the yolks will turn a lemon yellow when done.
3. Immediately mix the egg mixture into the cream cheese mixture and stir well.
4. Add 2-3 Tbsp of the coffee into the mixture and mix well.
5. Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6. Dip each Lady Finger into the coffee (for 1-2 seconds on each side) and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers.
8. Lightly dust cocoa powder over the filling. Tea strainer works great!
9. Repeat with another layer of coffee dipped fingers.
10. Top with remaining filling.
11. Sprinkle cocoa powder over the top to form a coating.
11. Chill overnight to set.
12. Garnish with a light dusting of icing sugar.

材料
250g        奶油芝士
6汤匙     糖粉，分两个部分用
3/4杯      动物性奶油，（打起后加入1汤匙糖粉）
3粒         蛋黄
1杯         咖啡水 （nescafe/白咖啡，掺入些糖）
1包        海绵手指蛋糕 或 海绵蛋糕
可可粉和糖粉少许-撒在上面

做法
1. 将奶油芝士和3汤匙糖粉搅拌均匀。
2. 将蛋黄和3汤匙糖粉搅拌均匀。再拿去（double boil）炖，搅拌至变柠檬黄为此。
3. 立刻把它倒入芝士糊里搅拌均匀，再加入2汤匙的咖啡水拌均。再加入以打起的动物性奶油搅拌均匀。
4. 把海绵手指蛋糕快速沾上咖啡水，然后排在盆中一层。然后倒入（3）一层，撒上可可粉。重复多一次为第二层。
5. 撒上了可可粉就必须冷藏至少8小时或隔夜。
6. 冷却后切块再撒上一些糖粉就可享用～

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