经典芝士蛋糕 Classic Baked Cheesecake

材料 ：

底层材料
消化饼 150g （磨幼）
干椰丝 30g
融化牛油 72g

陷料A
柠檬汁 2 tbsp lemon juice (混合UHT鲜奶油300ml，置放10分钟后即成酸忌廉）
忌廉芝士 600g （置放于室温）
牛油 100g （软化）
幼糖 70g
粟粉 30g
鸡蛋 2粒
蛋黄 2粒

陷料B
幼糖 60g
蛋白 2粒

用具：
9寸脱底模

做法：

1. 底层材料：消化饼和干椰丝拌匀。过后把融化牛油倒进去拌匀，才倒入模具里压紧。放进冰箱冷藏。
2. 陷料A：预热烘炉150度，将芝士、牛油及糖放入搅拌器打致幼滑，加入粟粉、鸡蛋拌匀后加入酸忌廉，置边。
3. 陷料B：放入另一个搅拌器打致湿性发泡（70%结实）。
4. 将（2）及（3）拌匀，倒入（1）。
5. 将（4）以蒸烘方式烘两小时后，让蛋糕在炉内待凉。过后才取出冷藏。

Ingredients:

Base:
150g Digestive biscuit (milled)
30g Dry shredded coconut
72g Melted butter

Filling A
2 tbsp lemon juice ( Mixed with 300ml UHT whipping cream, stand for 10 minutes to become sour cream)
600g cream cheese (at room temperature)
100g butter (softened)
70g castor sugar
30g cornflour
2 whole eggs
2 egg yolks

Filling B
60g castor sugar
2 egg whites

Utensil needed:
9" loose-base cake tin

Method:

1. Base: Combine all dry ingredients. Add in melted butter and mix until combined. Press firmly into cake tin and refrigerate it.
2. Filling A: Preheat oven to 150 degree celcius. Place cream cheese, butter and sugar in a mixing bowl. Beat until creamy. Add in corn flour and eggs. Beat until just combined. Add in sour cream and leave aside.
3. Filling B: In another mixing bowl, whisk filling B at high speed until stiff (70%).
4. Fold no. (2) and (3) together lightly with a hand whisk. Pour into prepared based of no (1).
5. Place tin in steam bath and bake for 2 hours. After done, let it set cold in oven before placing in the fridge.