覆盆子芝士蛋糕 (Raspberry cheese cake)

这是最近经常在我家出现的乳酪蛋糕。
原本乳酪蛋糕在我家不是很受欢迎的。
难得我家小姐喜欢，我自己也觉得很不错，所以要给君之送高帽了。
我喜欢覆盆子，于是这次把巧克力给换上了覆盆子酱；
酸酸甜甜的，颜色也好看，我很“中意”哦。
只是吃着吃着很有罪恶感，
体重指数飙升时，哭都没眼泪。
我老公也已经不只一次说年纪大了，甜食要控制。
幸亏两个孩子很吃得，不然我也没兴趣做了。
小小一个6寸蛋糕，很快就能解决。
食谱还是用回君之的大理石纹芝士蛋糕，把巧克力酱换成覆盆子酱

食谱取自：君之的手工烘焙坊～大理石纹芝士蛋糕

Ingredients:

• (A) 200g Cream Cheese, 20g fine sugar
• (B) 2 Yolks
• (C) 25g low protein flour
• (D) Whipping cream 100g
• (E) 2 Whites，40g fine sugar
• (F) 1 cup frozen raspberry + 1tbsp sugar (Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.)

Method:

1. Preheat oven 160C with a tray of water ( water bath)
2. Line the bottom of 6" baking pan with paper.
3. Cream (A) until smooth. Add in (B) mixed well.
4. Add in (C) and mix until well blended.
5. Pour in (D) by batches and mix until well combined. 
6. Whip Whites in (E) 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. Pour raspberry sauce into a piping bag. Pipe lines on top of cake and use a toothpick to draw patten. 
    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.