焦糖布蕾巴斯克蛋糕 Cream Brûlée Basque Cheese Cake

巴斯克乳酪蛋糕已經紅了很多年了,它容易操作又好吃是它主要受歡迎的原因.前陣子看到有店家把它切片後做成焦糖脆皮的口味,讓我也躍躍欲試.這次試了之後,覺得它多了燒糖的程序,讓蛋糕多了一個層次的口感和香味,讓人更喜愛了！希望大家有空也試試喔～

Basque cheesecake has been popular for many years, primarily because it is easy to make and delicious. Recently, I saw a shop slice it and make a caramelized crispy version, which made me eager to try it myself. After trying it this time, I found that the caramelizing process adds an extra layer of texture and flavor to the cake, making it even more delightful! I hope everyone gives it a try~

材料：（8吋*1個)
奶油乳酪 400公克
砂糖 80公克
馬斯卡邦乳酪 50公克
全蛋 180公克
檸檬汁 10公克
香草精 5公克
動物性鮮奶油 200公克
玉米粉 20公克

烤溫：210° C /25~30分鐘

( 8in*1)
Cream Cheese 400g
Sugar 80g
Mascarpone 50g
Eggs 180g
Lemon Juice 10g
Vanilla Extract 5g
Heavy Cream 200g
Corn Starch 20g

Temperature: 210° C /25~30min