咖啡轻乳酪蛋糕（Soft Coffee Cheese Cake)

朋友来电想要我给他女儿做个轻乳酪蛋糕过生日。

刚巧家里有客人在，没法帮她做。

她一再的拜托，我还是拒绝了她。

心理也非常的抱歉。

我空闲下来后决定做一个送给这刚满14岁的妙龄少女；

祝贺她也希望她永远健康喜乐。

虽然安迪Jane的蛋糕有点迟，但是我的一番心意，小女人会明白的。

知道小女人喜欢日式轻乳酪蛋糕，

所以选择这个很久就一直想试做的咖啡乳酪蛋糕食谱。

第一次尝试这个食谱，因为没得尝尝蛋糕的味道，所以无法奉告。

但是我还是把蛋糕切片了才送走。

觉得蛋糕实在太过涩嫩了，比起轻乳酪蛋糕更加的涩。

我是肯定不会太喜欢这种海绵式的涩蛋糕。

但是收到蛋糕的人，超级的喜欢，这已经足够了。

食谱参考：Kitchen Corner

Ingredients:

• 250g cream cheese, 350g fresh milk
• 2 sachets of 3 in 1 instant coffee & 1 tsp of nescafe powder
• 50g cake flour (shifted)
• 5 egg yolks
• 5 egg white, 60g fine sugar

Method:

1. Preheat oven 140C with a tray of water ( water bath)
2. Line the bottom of 7" baking pan with paper. Wrap the base and surrounding of the tin with foil.
3. Double-boil milk, cream cheese and instant coffee until smooth. Add in sifted flour. Continue cooking until mixture has thicken.
4. Remove from heat and set aside to cool. 
5. Add in yolks and mix till combined.
6. Whip Whites until foamy.
7. Add in sugar, whip until soft peak.
8. Gently fold 1/3 whites into yolk mixture until well-mixed.
9. Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
10. Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.