報章雜誌常報導，吃一片Cheese(乳酪)勝過好幾杯鮮奶。所以自己做乳酪蛋糕給家人吃，是最健康營養的早餐了。
猶記得3年前(我已經做了近17年的媽媽)，我仍是烘培\做麵食的門外婦(生活在台灣太方便了，便宜又種類多，何必自找麻煩呢?)，甚至什麼1t(茶匙)、1T(大匙)、1杯是指多少c.c.都不知呢?但是只要有心，參加台灣各地社區大學的烘培課一期，就可以讓自己舉一反三，依任何食譜的書，就可以做出比書中更美味的甜點。現在台灣各地社區大學辦得很好(簡章各地的7-11都可以免費取得)，一期的學習約半年，學費也很低廉。我記得與我同期學烘培的一位太太，已經住在美國近十年了，趁回台省親的幾個月，仍參與學習。想學任何新鮮事，只要基本觀念會了，自然可以做出自己的風格，食譜是如此，學電腦對上了年紀的人，又何嘗不是呢?
步驟1. (先準備炒菜鍋盛水1/3 用小火預熱，烤模墊紙、或抹上一層油待用，兩個底部圓形的中型鋼鍋)---- 乳酪 500公克、牛奶450ml、奶油100公克 全部放入鋼鍋中，再置於炒菜鍋中隔水加熱(續用小火) ，用手用打蛋器拌勻至乳酪/奶油溶解，繼續隔水保溫(改用最小火)>>>>>>
註: 也可以用酸乳酪500ml代替乳酪500公克(成本較低)，但牛奶需改成325ml(因酸乳水分較多)，其他不變。
Step1. (Preparing the bigger pan w/one third water, placing on the burner w/the small fire、grease or paper the cake pan、two middle-size mixer bowl as pictures)---cream cheese 500g、milk 450ml、 butter 100g all put into one mixer bowl, then place bowl in the warm water of pan(continuing the small fire),using whisk to whisk until the ingredients all melt, continuing to stay in the warm water(the burner's fire change to the smallest )>>>>>>>
P.S.: Sour cream 500ml can be substituted for cream cheese 500g(more cheaper), but the milk must be changed to 325ml(because sour cream is more water than cream cheese.), others are no change.
步驟2. 蛋黃 5個(蛋白 5 個 放到另一個中型鋼鍋)、細糖 100公克、低筋麵粉(或全通用麵粉) 200公克+玉米粉 50公克(預先用篩子篩過)---全部放入步驟1 的鋼鍋中，續用打蛋器拌勻，繼續隔水保溫(以免麵糊乾燥)>>>>
Step2. egg yolks 5pcs(placing egg whites 5pcs in another mixer bowl)、fine sugar 100g、all-purpose flour 200g+corn starch 50g(using the sifter to sift in advance)---all put into step 1 bowl, whisk evenly and keep to stay in the warm water(this way is preventing the batter from dry)>>>>
步驟3. (此時先將放1/3水的烤盤或可烤的玻璃皿放入烤爐內，轉180度C預熱)----蛋白 5 個、細糖 50公克、泡打粉 1-1/2 t---先將泡打粉放入蛋白鋼鍋內用電動打蛋器或手用打蛋器，打到起粗大泡沫時，加入1/3的細糖，待蛋白打至泡沫細緻時，即可一邊拌打，並分兩次將剩餘的細糖加入，持續拌打至中性發泡(即用打蛋器撈取蛋白糊，尖端仍會滴垂下來)>>>>
Step 3. preparing the depth sheets with one third water, placing into oven, then turn the power to 180 C(=350F)--egg whites 5pcs、fine sugar 50g、backing powder 1-1/2t---place backing powder in egg whites bowl, using electric or hand whip to whisk the egg whites into bigger bubble shape, putting the 1/3 sugar into the bowl, continuing whisk them until the egg whites fine shape, then continuing whip and separate sugar two times to put into the bowl, until soft peaks form. >>>>>
步驟4. 用塑膠刮刀取步驟3. 的1/3蛋白糊，入步驟2. 的麵糊鍋內拌均勻，再將拌勻的麵糊全部入2/3的蛋白糊鍋內，續用塑膠刮刀以順時鐘的方向拌均勻。(務必自始自終都用同方向的方式攪拌均勻)>>>>>
Step4. Taking one third egg white batter of step 3 into the batter bowl of step 2 and fold gently stir with the spatula, just until blended, then pour all batter into the egg whites bowl, fold it always same direction way in gently with spatula, just until blended.>>>
步驟5. 將步驟4的麵糊倒入烤模內至7分滿，表面抹平，小心地放入烤箱內已裝水的烤盤內，定時器定80分鐘(中途40分鐘後，要補充烤盤內的水，否則不會成功), 以180度C(或350度F)去烤，直到牙籤或蛋糕測試器插入蛋糕中心內，抽出時是乾淨沒附著麵糊為止。關掉烤箱電源，續放在烤箱內約10分鐘後，拿出烤箱，蛋糕與烤模分離，將蛋糕放在涼架上冷卻。>>>>
Step5. Pouring batter into greased or paved with backing paper cake pans, then place the cake pans into the depth sheets(with water) carefully, bake them at 180C(=350F) for 80 minutes(about 40minutes later , must add water in depth sheets during baking time, otherwise the cheese cake won't succeed), until toothpick or cake tester inserted in ceter comes out clean. After cool 10 minutes in oven, taking our from oven and remove from the cake pans, cool completely on wire rack.>>>>
p.s. 1. 因考量蒸烤多與少的蛋糕，都是一樣的時間，故我會以家中的烤箱大小，做出最大量的乳酪蛋糕。(I always made the biggest quantity cakes base on my oven size, because making one or two...cakes that are all same the baking time.)
2. 1磅(Pound)=454 公克(g)
3. 一次忙於庭院的花草而忘了中途加水於烤盤內，結果烤出來的蛋糕像普通蛋糕。
4. 一次忘了加後半段的細糖(步驟3內)，蛋白因沒有細糖之故也打的不夠到中性發泡，結果水烤出來的蛋糕不發。
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