Coffee Marble Cheesecake 咖啡云石芝士蛋糕

这是参考托妹妹从台湾带回来的《孟老师的100道小蛋糕》做的第一个蛋糕。

蛋糕看起来像是non-bake，其实是用水浴法烤的。

口感非常顺滑，属于芝士味不是很浓的那种。不要小看那半茶匙的咖啡粉，蛋糕有蛮浓的咖啡香。

做法非常简单，原食谱用200g的cream cheese我把它改成250g（刚好一片），然后再换算其他材料的份量。

原食谱用6寸的烤模，但家里最小的烤模是8寸，所以蛋糕很薄，被Lice他们笑到。。。。Lice说没看过这么薄的cheesecake。吃之前还说这是失败之作，吃了一小片后，大家一口气把蛋糕扫光，呵呵。

我把食谱翻译成英文让大家参考（我的翻译和原食谱可能会有些许出入）。

Ingredients:
(A)
250g cream cheese (room temperature)
75g sugar
(B)
125g milk
19g corn flour
(C)
2 ½ egg yolk (about 50g)
1 egg white (about 37.5g)
½ tsp vanilla extract
(D)
½ tsp instant coffee powder (I used Nescafe Gold)

Method:
1) Line the bottom of a 6" round pan with baking paper and wrap with aluminum foil.
2) Heat (A) over simmering water, keep stirring using a hand whisk till the mixture becomes smooth.
3) Add (B), mix till well blended.
3) Remove from heat, set aside to cool. Add (C) to the slightly cool cream cheese mixture, mix well.
4) Mix 1 tsp of the batter with (D), stir till dissolved.
5) Pour the batter into cake pan, drop the coffee mixture on top and use a toothpick or small knife to draw lines (create marble effect).

6) Bake in water bath in preheat oven at 180C for about 25 - 30 mins.

7) Cool on wire rack completely. Chill before slicing.

(Recipe reference: 《孟老师的100道小蛋糕》)(Recipe has been modified)