ogura light cheesecake 轻乳酪相思蛋糕

what am i up to? no idea…
i love the texture of light cheesecake.. and the lightness of an ogura cake
and so.. i decided to marry the both
was quite tough for me to name this… which one comes first?
又干啥啦？不知道。。
就喜欢轻乳酪蛋糕的口感、又想念相思蛋糕轻弹的感觉
要不。。来个双剑合并？
起名还真够变扭。。是相思还是乳酪蛋糕哈？

ingredients (7 inch square pan ~ non removable bottom ones preferred. grease & line pan)

A
120g cream cheese, diced
48g whipping cream
48g milk
44g butter, diced

B
100g egg yolk (c. 5 egg yolk)
60g egg (c. 1 large egg)
* whisk both together briefly

C
20g tapioca starch (corn starch is fine)
75g cake flour
* sift both together, twice

D
200g egg white (c. 5 egg white)
65g caster sugar

1 tsp pure vanilla extract

chocolate paste
2 tsp cocoa powder (sifted) + 1 tbsp hot water

coffee paste
3 tsp espresso powder + 1 tbsp hot water

black cocoa powder

食材（7寸方形固定底蛋糕模～抹油、铺上烘焙纸）

A
奶油奶酪 120克，切丁
淡奶油 48克
牛奶 48克
黄油 44克，切丁

B
蛋黄 100克（约 5颗大蛋黄）
蛋液 60克（约 1颗大鸡蛋）
＊以上混合、略打散

C
木薯粉 20克（粟粉 OK）
蛋糕粉 75克
＊以上粉类混合过筛两次

D
蛋白 200克（约 5颗大蛋白）
绵白糖 65克

香草精 1小匙

巧克力酱
可可粉（过筛）2小匙＋热水 1大匙

咖啡酱
浓缩咖啡粉 3小匙 ＋热水 1大匙

黑可可粉

Directions/做法

– place all of A into a bowl over a pot of simmering water. stir till cream cheese & butter has melted. allow mixture to cool
将 A食材摆入容器、隔热水将奶油奶酪和黄油煮至融化。略凉

• beat in B in a few additions, blending well after each addition. whisk in C
  B 分次加入，每加入一份，拌匀后在加入下一份。拌入 C

• sieve batter once and set aside
  面糊过筛一次、待用

• add sugar to egg white in 3 additions, and beat till stiff & shiny peaks
  白糖分次加入蛋白，打至湿润、硬性状

• fold egg white meringue into egg yolk batter in few additions. stir in vanilla extract, then divide into 3 equal portions c. 260g per portion. mix chocolate paste and coffee paste into 2 portions respectively, keeping one portion original
  蛋白霜分三次翻拌入面糊。最后，拌入香草精。将面糊分割成三等份～约 260克一份。一份拌入巧克力酱、一份加入咖啡酱、一份保留原面糊

• pour original batter into pan. level batter, then sift black cocoa powder on top
  将原面糊倒入烤盘、表面铺平。筛上黑可可粉

• pour (or scoop) coffee batter on top. once again, level, and sift black cocoa powder on top
  倒上（或勺入）咖啡面糊、铺平，再次筛上黑可可粉

• finally, pour chocolate batter. level batter, and tap pan on table a few times
  最后倒入巧克力面糊。表面刮平后，将烤盘在案板轻拍数下

• bake using water bath method on second lowest rack of preheated oven of 165 degrees for 65 mins
  烤盘送入预热至 165摄氏度，倒数第二层烤箱、水浴法烤 65分钟

• invert cake immediately to cool before slicing & serving (even better when served chilled!)
  出炉后立马倒扣、待凉后再切片享用（冷藏后口感更佳哈！）

Personal notes/温馨小贴士:

– as this is the first time i marry two recipes together, i’m still trying to figure out the right way to bake it. as you can see, i got a slight crack on the surface of my cake. next time, i will probably try baking it like a cheesecake i.e. 180 degrees C 30 mins, 150 degrees 40-45mins
因这是首次尝试食谱双拼，所以还在摸索烘焙温度和时间。图片儿可看出蛋糕顶部有稍微开裂的现象。下次我会尝试以烘焙奶油奶酪蛋糕的方式 ～ 180摄氏度 30分钟，后转150摄氏度 40-45分钟