超簡單零失敗，{芝士蛋糕系列} 芋泥巴克斯芝士蛋糕/芋泥控/Taro Basque cheesecake/Basque cheesecake{Easy}

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歡迎大家follow，share 同留言，我會繼續進步，你既支持係我最大既動力。初起步既新人需要被鼓勵。
芋泥係我既最愛，用芋泥整甜品係非常好食，淡淡既香甜加上濃濃既芝士蛋糕，超夾!不過今次係整巴斯克芝士蛋糕，會有陣陣既焦香味，小小既流心效果，加上粒粒分明既芋泥，係一個幾Amazing 既配搭。
材料:
-芋泥底:
芋頭 300g
紫薯 30g
黃糖 40g
忌廉 100g
-巴斯克芝士蛋糕:
忌廉芝士 250g
黃糖 50g
蛋 2隻
忌廉 160g
低筋麵粉 24g
粟粉 8g
*6吋圓形模具
預先準備:
1)將芋頭和紫薯切粒
2)預熱焗爐 250°C
3)剪裁模具用既牛油紙
4)忌廉芝士放在室溫攤軟
步驟
-芋泥:
1)將切好的芋頭和紫薯用中火蒸熟 。
2)壓碎芋頭和紫薯。(如有手動攪拌機會更好)
3)加入黃糖攪拌，再分幾次加入忌廉拌勻。
4)倒入蛋糕模內，備用。
-巴斯克芝士蛋糕:
1)忌廉芝士攤軟，加入黃糖拌勻。
2)分3次加入全蛋拌勻，再分次加入忌廉拌勻。
3)篩入低筋麵粉和粟粉，拌勻。
4)將芝士挍篩入裝有芋泥既6吋模，放入焗爐用230°C焗25分鐘，便可。
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Yam paste:
Taro 300g
Purple sweet potato 30g
Brown sugar 40g
Cream 100g
Basque cheesecake:
Creamcheese 250g
Suagr 50g
Egg 2PCS
Cream 160g
Corn Starch 8g
Cake flour 24g
*6 inch round mold
Preparation:
1) Dice the taro and purple sweet potato
2) Preheat oven to 250°C
3) Cut out the mold with both butter paper
4) Spread the cream cheese at room temperature until soft
Step:
Yam paste:
1) Steam taro and purple sweet potato over medium heat.
2) Crush the taro and purple potato. (It would be better if there was a hand blender)
3) Add in brown sugar and mix, then add cream in several batches and mix well.
4) Pour into cake tin and set aside.
- Basque cheesecake:
1) Spread the cream cheese until soft, add brown sugar and mix well.
2) Add egg in 3 batches and mix well, then add the cream in batches and mix well.
3) Sift in the low-gluten flour and corn flour, mix well.
4) Sieve the cheese into a 6-inch mold with mashed taro, put it in the oven and bake at 230°C for 25 minutes.