看了幾眼蛋糕的做法，便一口氣買了這一大堆材料…平時做事三分鐘熱度的我，不得不承認我在買完這些材料後，已經有點想打退堂鼓，求其買個蛋糕回來滿足一下肚腹便算...
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| ｏｈ ｎｏ！原來整芝士蛋糕真的要用很多芝士。。。今次一定肥死了。。。 |
猶豫了幾天，最後都"勇"字行頭，整了先算﹗……(頂多是屙幾天當清腸胃吧... :P ) 就由餅底做起吧﹗ 餅底要以下材料﹕
200g Spekulatius, spiced biscuits or plain shortbread biscuits
60g Lindt Excellence Blueberry Intense
100g Cream cheese
步驟一﹕ Grease and line a 20 cm square baking tray.
不明白什麼叫Line a baking tray, 只在烤盤上舖了鍚紙(應該要用牛油紙)，塗點油便算……沒有方型烤盤，大概圓型也差不多吧...=.=!
步驟二﹕ Place the biscuits and the first quantity of chocolate in a food processor and pulse until the mixture resembles fine bread crumbs.
沒有food processor...那就唯有用最原始的方法最shortbread biscuits弄碎。DeDe姐提議先將餅乾入袋，然後用刀背把餅壓碎…效果一樣快、靚、正﹗
步驟三﹕ In a mixing bowl, soften 100g of cream cheese with a wooden spoon and mix in the biscuit crumbs and chocolate. Combine and evenly cover the base.
步驟四﹕ Smooth out with the back of a wet spoon.
步驟五﹕ Place in the fridge to cool.
用了個多小時，餅底總算是完成了。做得好的話，餅底應該唔會咁凹凸不平﹗ ....(唔...下次再努力﹗ >.<)
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| Done! |
第二晚，繼續做餅第二回—cheesecake mixture。材料如下﹕
500g Cream cheese
100g Ricotta cheese
150g Cream
120g Castor sugar (本人認為有朱古力已經好甜，唔洗落咁多糖都ok)
1 Lemon, zest only
2 Eggs
1 Egg yolk
2 tbsp Plain flour
250g Lindt Excellence Blueberry Intense Chocolate
250g Blueberries, fresh or frozen
Pinch of pinch sea salt
步驟一﹕ Preheat oven to 150°C.
步驟二﹕ Place the remaining cream cheese in the bowl of your electric mixture with a paddle attachment. On a low speed mix until softened and scrape down sides to avoid lumps.因為沒有electric mixer, 這個步驟花了我不少時間呢...
步驟三﹕ Add the ricotta, lemon zest, castor sugar and plain flour. Mix until smooth, add the eggs and salt. Once again, scrape down the sides.
喜歡加了lemon zest的味道呢﹗ ^^
步驟四﹕ In the meantime, gently melt the chocolate.
步驟五﹕ Place half the cheese cake mixture into a large bowl and stir through the melted chocolate creating a smooth mixture.
將一半的cheese cake mixture加入溶了的朱古力，而另一半則保留原有顏色。這樣便可以做到有兩層的蛋糕了。
步驟六﹕ Put the chocolate mixture onto the base in the prepared tin. Smooth with a palate knife.
步驟五﹕ Place half the cheese cake mixture into a large bowl and stir through the melted chocolate creating a smooth mixture.
將一半的cheese cake mixture加入溶了的朱古力，而另一半則保留原有顏色。這樣便可以做到有兩層的蛋糕了。
步驟六﹕ Put the chocolate mixture onto the base in the prepared tin. Smooth with a palate knife.
步驟七﹕ GENTLY top the chocolate mixture with the plain cheesecake and again create a smooth surface.
失手了﹗ 就是因為看漏了gently一字。我太快地倒了cheese mixture, chocolate mixture就向上湧。雖然最後仍看得出有兩層色，但層次就不如圖示般平均了。
步驟八: Evenly distribute the blueberries on the top layer of the cheesecake.
oh well....呢步又失手了﹗ 因為忘了先將frozen blueberries解凍，結果藍莓表面的水份令蛋糕變了騎呢樣 :(
步驟九﹕ Place cake tin in a large, deep baking tray and place in the preheated oven. Fill some hot water, straight from the kettle into the large baking tray to go half way up the cake tin. This will ensure even and gentle baking. Bake for approximately 60 minutes. The cheesecake is ready when firm around the edges, yet still with a slight wobble in the centre.
事實上一個鐘係唔夠囉﹗ 差不多焗了個半鐘呢....><
失手了﹗ 就是因為看漏了gently一字。我太快地倒了cheese mixture, chocolate mixture就向上湧。雖然最後仍看得出有兩層色，但層次就不如圖示般平均了。
步驟八: Evenly distribute the blueberries on the top layer of the cheesecake.
oh well....呢步又失手了﹗ 因為忘了先將frozen blueberries解凍，結果藍莓表面的水份令蛋糕變了騎呢樣 :(
步驟九﹕ Place cake tin in a large, deep baking tray and place in the preheated oven. Fill some hot water, straight from the kettle into the large baking tray to go half way up the cake tin. This will ensure even and gentle baking. Bake for approximately 60 minutes. The cheesecake is ready when firm around the edges, yet still with a slight wobble in the centre.
事實上一個鐘係唔夠囉﹗ 差不多焗了個半鐘呢....><
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| 很醜樣的蛋糕 =.= |
後記
今晚William, DeDe姐同我一齊試食了這個蛋糕。評語是除了蛋糕的外觀比較嚇人外，味道還過得去。我們每人還一口氣吃了兩件呢，感動感動~~ ♥
