German Cheesecake

Sugar Paste Base

Unsalted Butter 无盐奶油 – 120g

Icing Sugar 糖粉 – 60g

Salt 盐 – 1g

Egg 蛋 – 1 no

Low Protein Flour – 低筋面粉 – 200g

Rum Raisin

Raisin 葡萄干 – 60g

Rum 兰姆酒 – 20g (you may replace with orange juice for non-alcohol recipe).

Method:

1. Cream butter, icing sugar and salt. 把牛油，糖粉和盐打至顺滑和颜色稍浅白。

2. Gradually mix in egg. 分次加入蛋。

3. Gradually fold in flour, combine evenly. 分次加入面粉拌匀成面团。

4. Press into 8” square cake tin which is lined with baking paper. 把面团压人已铺上烘焙纸的8”方形蛋糕模里。

5. Bake at 180C until 70% done. 以180C烤约7分熟。

6. Remove from oven, let cool. 出炉待凉。

7. Spoon the raisins on top of the sugar paste base. 把已浸酒的葡萄干放在饼皮上。

Cheese Filling

Cream Cheese 芝士 – 600g (I used Anchor this time for a lighter taste)

Castor Sugar 砂糖 – 110g

Egg Yolk 蛋黄 – 5 nos

Corn Starch 玉米粉 – 30g

Milk 牛奶 – 200g

Lemon Zest 柠檬皮 – 2 nos.

Lemon Juice 柠檬汁– 12g

Orange Juice 橙汁 – 25g

Method:

1. Cream cheese and castor sugar and lemon zest together until smooth. 把芝士，糖和柠檬皮一起打发至顺滑。

2. Add in egg yolk, one at a time, combine evenly each addition. 分次加入蛋黄。每次加入蛋黄后要搅拌均匀。

3. Mix in corn starch. 加入玉米粉。

4. Gradually mix in milk, orange juice and lemon juice.  分次加入牛奶，橙汁和柠檬汁。

5. Pour cheese filling onto sugar paste base. 把芝士糊倒在饼皮上.

5. Bake at 180C for about 40 minutes. 以180C烤约40分钟。

6. Let cool.  Refrigerate for 2-3 hours. 出炉待凉后放入冰箱2-3小时。

7. Dust with icing sugar.  Cut and serve. 洒上糖粉装饰即可。