酸奶油奥莉奥芝士蛋糕 Sour Cream Oreo Cheesecake

【蛋糕底层材料】
Oreo饼干400克（去夹心，捣碎）、TATURA牛油280克 （溶解）、黄糖30克

【芝士蛋糕材料】
TATURA 奶油芝士750克（室温）、盐1茶匙、细糖135克、栗米粉20克、普通面粉25克、A蛋3粒、PAUL酸奶油250克

【装饰材料】
烘焙用草莓酱150克（装入挤袋）、Owip发起奶油1条、鲜草莓

【巧克力浆材料】
无糖鲜奶油200毫升、黑巧克力300克（剁碎）
【蛋糕底层做法】
1. 把10寸可拆卸圆烤盘涂油后以铝箔围边以防烤时进水。
2. 把 Oreo饼干碎与黄糖及TATURA牛油搅拌均匀后挤压在烤盘底层，周围拉高约1寸。 （图1-2）
3. 收入冰箱待用。

【芝士蛋糕做法】
1. 预热烤炉至170℃，放入装水的托盘。
2. 用电动搅拌器把TATURA 奶油芝士和盐及糖搅拌至浓滑，加入栗米粉和面粉，搅拌均匀。 （图3）
3. 加入鸡蛋和PAUL酸奶油，搅拌至刚刚均匀即可。（图4）
4. 把蛋糕材料倒在饼干底层上，把草莓酱以旋转方式倒入，形成云石状。（图5）
5. 隔水烤蛋糕45-55分钟，或以竹签插入测试，以不沾物为准。（图6）
6. 让蛋糕留在烤炉里，门微开，至到蛋糕冷却后才取出，收入冰箱。
7. 巧克力浆做法:用锅把巧克力和鲜奶油煮至滚及浓稠即可，然后让它冷却30分钟。（图7）
8. 以Owip发起奶油和鲜草莓装饰，再淋上巧克力浆即可。（图 8)

【Base Ingredients】
400 g oreo biscuits without the cream(finely crushed), 180 g melted TATURA Butter, 30 g brown sugar
【Cake ingredients】
750 g TATURA Cream Cheese(at room temperature),1tsp salt, 135 g castor sugar, 20 g corn flour, 25 g plain flour, 3 “Grade A’ eggs, 250 ml PAUL’s Sour Cream

【Garnishing】
150 g bakeable strawberry jam filled into piping bag 1 tube Owip whipped cream for topping

Fresh strawberries for topping

【Chocolate Ganache ingredients】
200ml unsweetened dairy cream, 300 dark chocolate (chopped finely)

【To prepare base】
1. Grease the 10” loose bottom cake pan & wrap a foil over the pan.
2. In a mixing bowl, combine crushed oreo biscuit with brown sugar and the melted TATURA Butter till well mixed and press onto the greased cake pan, pushing some up the sides of the pan to about 1” high.
3. Refrigerate until needed.

【To prepare cake】
1. Pre-heat oven @ 170℃. Place a tray of water in the oven for placing the cake later.
2. In an electric beater, beat TATURA Cream Cheese with salt, sugar until cheese is creamy.Beat in corn flour, flour until well mixed. (pic 3)
3. Beat in eggs and PAUL’s Sour Cream until just mixed. (pic 4)
4. Pour the cheese mixture over chilled biscuit base. Swirl the strawberry jam on top to create a marbling effect. (pic 5)
5. Bain Marie cheesecake in pre-heated oven for 45-55 minutes or until skewer inserted in the centre comes out clean.(pic 6)
6. Leave cheesecake in the oven with the oven door slightly open till cake cools down. Remove and refrigerate.
7. To prepare Chocolate Ganache :In a saucepan, warm the unsweetened daily cream until just boil, add in dark chocolate, cooked till melt and slightly thickened. Let it cool for 30 minutes.(pic 7)
8. Serve chilled & decorate with O’Wip on top by piping and fresh strawberries drizzled with chocolate ganache. (pic 8)