Ingredients 所需材料

500g 奶油奶酪 Cream Cheese
160g 白糖 Sugar
4 鸡蛋 Egg
18g 低筋面粉 Self-raising Flour
250g 鲜奶油 Whipping Cream

Prepare the mold, line the pan with 2 overlapping sheets of baking paper in mold, make sure the paper comes at least 5cm above the top of the pan on all sides.

准备模具 (图中用的是7寸模具), 放入油纸, 油纸需要高出烤盘5cm让蛋糕可以有升高的空间。

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.

奶油奶酪和糖一起搅拌至顺滑, 建议把奶油奶酪提前半个小时拿出来备用。

Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream and Self-raising Flour and beat until combined, about 30 seconds.

分次加入鸡蛋搅拌均匀,再加入鲜奶油和过筛的底筋面粉搅拌均匀。

Pour the batter into the prepared pan.Bake cheesecake until deeply golden brown on top and still very jiggly in the centre, 1.5 hours to 1 hour and 45 minutes.

将面糊倒入烤盘里,烘烤芝士蛋糕大约1.5小时到1小时45分钟,直至其顶部变成焦黄色,而蛋糕中心仍保持微微摇晃。

Let cool slightly, then unmold. Enjoy!

烤好室温放凉后脱模并享用。

This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days

放进冰箱冷藏几天后品尝会更好吃。

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