北海道芝士蛋糕 Hokkaido Cheesecake

【材料】
A蛋白5粒、细糖120克、TATURA Butter80克、TATURA Cream Cheese 250克（室温）、盐 1⁄2茶匙、A蛋黄5个、PAUL’s Thickened Cream
120毫升、普通面粉50克（筛过）、栗米粉30克（筛过）、1个柠檬之皮茸、柠檬汁2茶匙
中型纸杯15个、额外PAUL’s Thickened Cream100毫升（打发至硬顶供装饰用）、额外草莓（切片装饰用)
【做法】
1.用电动搅拌器把 蛋白搅拌至发起，然后加入糖，搅拌至顶硬。（图1）
2.另外以干净的锅，隔水把TATURA CreamCheese、TATURA Butter和盐煮至溶解。（图2-4）
3.加入蛋黄搅拌至混合。（图5）
4.加入PAUL’s Thickened Cream 、面粉、柠檬之皮茸和汁，最后再拌入蛋白。（图6-9）
5.把面糊倒入纸杯。（图10）
6.把纸杯放在加水烤盘上，然后放入预热至160℃的烤炉里烤25-30分钟或至蛋糕熟。（图11）
7.从烤炉里取出蛋糕待凉。
8.把PAUL’s Thickened Cream以挤袋涂在蛋糕上面，铺上半粒草莓，然后收入冰箱至少1小时。冷吃。

【Ingredients】
5 “Grade A” egg whites, 120g castor sugar, 80 g TATURA Butter, 250g TATURA Cream Cheese (at room temperature), 1⁄2
tsp salt, 5 “Grade A” egg yolks, 120 ml PAUL’s Thickened Cream, 50 g plain flour(sifted), 30g corn flour(sifted),
lemon zest from 1 lemon, 2 tsps lemon juice 15 medium sized papercups, 100 ml extra PAUL’s Thickened Cream(stiffly beaten for topping), fresh strawberries
for topping(sliced into half)
【Method】
1. Using an electric beater, fitted with a balloon whisk, whisk whites until foamy, gradually adding sugar and beating until soft
peaks form.(pic 1)
2.In another clean bowl, placed over simmering water [double boil] combine TATURA Cream Cheese, TATURA Butter and
salt until smooth. Remove from heat.(pic 2-4)
3.Mix in eggs yolks until just combined.(pic 5)
4.Mix PAUL’s Thickened Cream, sifted flours, lemon zest, lemon juice and lastly folding in whites.(pic 6-9)
5.Pour mixture into prepared papercups.(pic 10)
6.Place cake tray in water bath. Bake in preheated oven at 160℃ for 25-30 minutes, or until cake is firm, turn oven off.(pic 11)
7. Remove cake from oven & leave to cool.
8.Pipe PAUL’s Thickened Cream on each cupcake & top with half a strawberry. Refrigerate cake for 1 hour.