柠檬覆盆子芝士蛋糕

材料

焦糖曲奇或原味牛油曲奇250克
牛油90克，融化
细砂糖1¼杯
奶油芝士900克，室温放软
酸奶油1杯
香草酱或香草精1小匙
柠檬1个，磨果皮碎
柠檬汁2大匙
大型散养鸡蛋3个，室温

覆盆子酱

冷冻覆盆子2杯
细砂糖1/3杯
新鲜覆盆子200克

做法

1 把烤箱用风扇模式预热至180°C。在可拆卸蛋糕模（23厘米）的底部和侧面铺上烘焙纸。
2 把刀片安装在立式搅拌机上，加入一半曲奇，高速搅打成碎屑，倒进搅拌碗中，把剩下的曲奇也同样搅打成碎屑。
3 加入¼杯细砂糖搅拌均匀，然后加入融化的牛油，用刮刀搅拌至混合均匀。
4 把曲奇混合物倒进准备好的蛋糕模，用底部平坦的玻璃罐按平压紧，放进冰箱冷冻变硬。
5 把奶油芝士和剩余细砂糖倒进立式搅拌机的搅拌碗，装好搅拌桨，搅拌至混合均匀，加入酸奶油、香草酱、柠檬汁和柠檬果皮碎，再次搅拌均匀。
6 每次加入一个鸡蛋，搅拌均匀，但避免过度搅拌。
7 把混合物倒在冷冻好的蛋糕底上，放进烤箱烤50-60分钟至中心较软的状态，放置至完全冷却后放进冰箱冷冻至少2小时。
8 准备覆盆子酱：把冷冻覆盆子和细砂糖放进小型汤锅，搅拌均匀，把锅盖半盖好，用中小火加热10-15分钟至酱汁浓稠，关火放凉后放进冰箱冷藏。
9 把芝士蛋糕轻轻脱模后放在盘子上，放上一半分量的新鲜覆盆子，用勺子淋上覆盆子酱，最后撒上剩下的覆盆子即可。

Lemon and Raspberry Cheesecake

Ingredients

250g Arnott’s Granita biscuits, or a plain butter biscuit
90g butter, melted
1¼ cup caster sugar
900g cream cheese, softened to room temperature
1 cup sour cream
1 tsp pure vanilla paste or extract
1 lemon, zested
2 tbsp lemon juice
3 large free range eggs, room temperature

Raspberry Compote

2 cups frozen raspberries
1/3 cup caster sugar
200g fresh raspberries to serve

Method

1 Preheat oven to 180°C, fan-forced. Line the base and sides of a spring form cake tin (23cm wide).
2 Attach the blade to the food processor, add half of biscuits to blitz to a fine crumb, transfer to a mixing bowl and repeat for the rest of biscuits.
3 Add ¼ cup caster sugar and stir through. Pour in melted butter. Using a spatula, stir until well combined.
4 Pour crumb mixture into prepared cake tin. Using a flat base glass to press crumb down in a circular motion to even out the base and sides. Place in the fridge to firm up.
5 Add cream cheese and 1 cup caster sugar to the stand mixer. Attach the beater attachment, beat until well combined. Pour in sour cream, vanilla paste, lemon juice and lemon zest. Beat again until combined.
6 Add one egg at a time in between beating. Try to not over mix.
7 Pour mixture into chilled crumb casing and bake for 50-60mins until the centre is slightly jiggle. Set aside to cool completely then place in the fridge for at least 2hrs before serving.
8 To make raspberry compote, combine frozen raspberries and caster sugar to a small saucepan. Place on low to medium heat with a lid on slightly ajar. Allow to simmer for 10-15mins until it thickens. Remove from the heat and allow to cool completely before placing in the fridge until serving.
9 To serve, gently remove cheesecake from the tin and place on a serving plate. Add half of fresh raspberries over the top, spoon over chilled raspberry compote and finish off with the rest of fresh raspberries.

食谱提供
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