豆腐芝士蛋糕(附食譜)，無法抗拒的美味！Tofu Cheese Cake with Recipe, irresistible deliciousness!

#芝士蛋糕#豆腐#cheesecake#Tofu
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⭐配方内的鷄蛋是大鷄蛋，每個約60g。
⭐配方内的杏果醬可以換上其它果醬。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同，在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀，擦乾后再切，每一刀重複這個步驟，就能切出完美的芝士蛋糕。

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⭐ The eggs in the recipe are large eggs, each about 60g.
⭐The apricot jam in the recipe can be replaced with other jams.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.

成份：(8寸圓形蛋糕模)
100g 餅乾碎
50g 融化的無鹽牛油
300g 嫩豆腐(室溫)
400g 奶油芝士（室溫）
100g糖
100g原味酸奶
4個鷄蛋（室溫）
50g檸檬汁（如果不喜歡酸，可以減少15g)
45g低筋麵粉
150g暖杏醬

熱水（約75℃/167℉）浴，在预热好180℃爐内（最下層）烤50分鐘, 關爐，1小時后取出
Hot water(about 75℃/167℉) bath, bake in oven preheated to 180℃/356℉(bottom layer) for 50 minutes，turn off the oven, after 1 hour take it out

Recipe：（8inch round cake pan）
100g crushed biscuits
50g melted unsalted butter
300g silken Tofu(room temperature)
400g cream cheese(room temperature)
100g sugar
100g plain yogurt
4 eggs(room temperature)
50g lemon juice(if you don't like sour, you can reduce 15g)
45g pastry flour
150g warm apricot jam

相同形狀的模（same shape)：
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch

8inch X 0.5 = 6inch
8inch X 0.75 = 7inch

不同形狀的模（different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)

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