London Cheesecake ~ 伦敦乳酪蛋糕

This is a interesting cheesecake. I can't tell you how velvety smooth and creamy the cheesecake filling it is. Another interesting part is that it has a pretty and delicious topping. The topping is made of whisking sour cream, sugar and vanilla extract together and pour on the surface of the cooked cheesecake. Slightly cook for another 10 minutes and its done.
这伦敦乳酪蛋糕很特别呢！不但乳酪馅料香滑，味道好，蛋糕还有一层酸奶表层。这表层是酸奶加糖和香草精混合成的酸奶糊。 当蛋糕烤熟了，就直接把拌好的酸奶糊淋上表面，在轻烤多10分钟，就可了。

我呢，都会把蛋糕一次过切好。收在盒子，在送入冰箱。当要吃时就方便多了，要吃几片就拿几片。I will normally use a cake divider to measure the cake and cut up the whole cake at once. Keep it in a Tupperware container. When you need to serve, it is nicely cut, just place a piece or two on and dessert plate and serve～

这是重型的乳酪蛋糕，但是吃起来很顺滑，也不腻。表层的酸奶层（酸甜）中和了整个味道。
Although it is a heavy cheesecake, it taste velvety smooth and creamy. Believe me, once you taste it, you will ask for more :p

London Cheesecake 伦敦乳酪蛋糕
Recipe adapted from How to be a Domestic Goddess by Nigella Lawson or here 
Makes a 8 inches cheesecake

Ingredients for the base:
150g digestive biscuits
75g unsalted butter (melted or very soft)

Ingredients for the filling:
600g cream cheese
150g castor sugar
3 large eggs
3 large egg yolks
1 1/2tsp vanilla extract
1 1/2 Tbsp lemon juice

Topping ：
145g natural set yogurt (originally used sour cream)
1 Tbsp castor sugar
1/2 tsp vanilla extract 

To Do:

• Place biscuits into a zip-lock bag, release any air from the bag and sealed. Crushed the biscuits with a rolling pin as fine as you can. Pour into a bowl, add in melted butter or very soft butter and mixed well. Lined the bottom of a 20cm/8 inches spring form tin, pressing the biscuits in with your hand or the back of a spoon. Let it set in the fridge until the filling is ready and preheat the oven to 180C.
• Beat cream cheese till smooth, add sugar. Beat in eggs and egg yolks then add in vanilla and lemon juice, blend well.
• Wrapped or lined the outer baking tin with strong foil, which covers the sides and bottom; place into a roasting pan or a baking dish which is bigger. This will protect the cheesecake from water, as it is cooked in water-bath. 
• Pour cream cheese filling into the baking tin with the prepared chilled biscuits base, then pour hot water into the roasting pan. It should be about 1/3 up the baking tin. Put into the preheated oven and cook for 50 minutes. 
• It should feel set, with a little wobble in the middle. Whisk natural set yogurt, sugar and vanilla extract for the topping. Pour the over the cooked cheesecake. It should sit on the surface and not sink in. Put it back into the oven to cook for further 10 minutes. (i am using yogurt here so i reduce the temperature to 160C)
• Remove roasting pan from the oven, take out the spring form tray, unwrap it and cool it on a wire rack. Put it into the fridge only when it is cool down completely. 
• Removing the cheesecake 20 minutes from the fridge before serving, to take the chill off. (i apply a hot towel wrapped around the side of the cheesecake for about 5 minutes to take the chill off, then unmould it from the spring form tray)
• Plunge a knife into hot water first before cutting the cheesecake. (This will give it a clean and neat cut. After every cut clean knife with a kitchen towel and plunge the knife once again into hot water)  

 

伦敦乳酪蛋糕 

食谱分享来自： How to be a Domestic Goddess by Nigella Lawson or 这里

 做  1粒8寸圆形蛋糕

材料 （饼底）：

150克 消化饼 （到脆）

75克 牛油 （融化或很软）

材料（乳酪馅料）：

600克 乳酪奶油

150克 幼糖

3 全蛋

3 蛋黄 

1 /12茶匙 香草精

1 1/2汤匙 柠檬汁

表层

145克 优格 （原食谱用酸奶油）

1 汤匙 幼糖

1/2茶匙 香草精

做法：

• 把饼干到脆。加入融化奶油拌好。压入8寸圆形模底。把烤盘放进冰箱。预热烤箱180度。
• 把乳酪奶油打滑，加糖打均匀。 再加入蛋和蛋黄，最后加入柠檬汁拌均。
• 倒入预备好的饼底烤盘。 烤盘外层必须用锡纸包上两层，预免烘焙时水会跑进蛋糕。
• 蛋糕是用蒸烤的方式烘焙的。 把蛋糕放入一个较大的烤盘再加入热水， 大概是烤盆1/3。
•  送入烤箱烤50分钟。取出，把酸奶糊淋上再送回烤箱以160度烤10分钟。 
• 待凉后才放入冰箱。 

Enjoy~

This post is linking to Best Recipes For Everyone May 2015

'My Favorite Desserts' event, organised by 

Fion from Xuanhom's mum Kitchen Diary and co-host by Aunty Young

 

 and also to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
 Cheryl from Baking Tai Tai
with her May 2015 theme - YOGURT

Please link your post - here

Little Thumbs Up event starts on first Tuesday until the last day of the month.   
All are welcome to join us.

To join simply cook or bake any recipe with the theme of the month, which is Yogurt for  2015. May. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Cheryl from Baking Tai Tai For more details please see this

*******