搅一搅就成功｜小白零失败｜巴斯克焦香芝士蛋糕｜Basque Burnt Cheesecake Recipe #94

今天，我们来做巴斯克焦香芝士蛋糕。做法出乎意料的容易，只需简单搅一搅，烤一烤就可以了，适合新手尝试。
食材：（6吋巴斯克芝士蛋糕）
1. 奶油芝士 430克
2. 细砂糖 120克 （喜欢低糖的朋友可以减20-30克的糖）
3. 鸡蛋 3颗
4. 香草精 3克
5. 奶油 215克
6. 中筋面粉 18克
7. 盐 些许
注:
1. 预热烤箱220C，烤大约 40 （每个烤箱脾气不同，烤大约30分钟后要观察蛋糕上色的程度，不要把蛋糕表面烤的太黑，不然会有苦味）。
2. 烤好后放在室温完全冷却才盖上保鲜膜放入冰箱，冷却４小时至隔夜。
3.我用的是蒸烤一体锅，操作跟一般烤箱有些许不同。一般烤箱可以用上下火设定，不用开旋风，放在中层烤。
我的烤箱：Panasonic 31L Steam Convection Cubie Oven (NU-SC280W)
Today, we're making Basque Burnt Cheesecake. It's surprisingly easy to make, just a simple stir and bake for a novice to try.
Ingredients (6’ Basque Burnt Cheesecake)
1. Cream cheese 430g
2. Caster sugar 120g (if you like low sugar, you can reduce the sugar by 20-30g)
3. Eggs x 3
4. Vanilla extract 3g
5. Whipping cream 215g
6. All purpose flour 18g
7. A pinch of salt
Notes:
1. Preheat the oven to 220C and bake for about 40 minutes (each oven has a different temperament, so observe the cake after 30 minutes to see its color, don't over-bake the top of the cake or it will have a bitter taste).
2. After baking, let the cake cool completely at room temperature before covering with cling film and placing in the refrigerator to cool for 4 hours to overnight.
3. I use a Steam Convection Oven, so the operation is slightly different from the general oven. General oven can be set with upper and lower heat at 220C, no need to turn on the fans, then put the baking tray in the middle of the oven.
My Oven: Panasonic 31L Steam Convection Cubie Oven (NU-SC280W)
#BasqueCheesecake #巴斯克芝士蛋糕 #BurntCheesecake #cheesecake