Apricot Yogurt Cheesecake 杏子优格芝士蛋糕

我参考了Alex Goh's《情迷芝士饼》里的烤草莓芝士蛋糕 (Baked Cheesecake with Strawberries)，减去草莓陷和饼干底（我懒得做饼干底，再加上家人也不爱吃)，把原味优格换成杏子口味优格做了这款杏子优格芝士蛋糕。

蛋糕的口感介于light 和rich cheesecake之间。蛋糕的组织是有点fluffy的，但又不像Japanese light cheesecake那么轻盈。

优格里含有少许的杏子果肉，所以蛋糕切片后也能看到一点点黄色的果肉。Lice还揶揄我是不是蛋糕结块，哈哈！

一般的芝士蛋糕的蛋白都是打到湿性发泡（soft peak），但是这个食谱写要打到干性发泡（stiff），在做时我有点犹豫，最后还是跟着食谱做。

蛋糕出炉后证明打到干性发泡也ok，蛋糕组织还是很细腻，表层也没有裂开。唯一令我耿耿于怀的地方是蛋糕表层的颜色太深。

我把蛋糕送入烤箱后就到客厅和妹妹闲聊，直到我们闻到一股很浓的蛋糕香味后跑到厨房才发现蛋糕表层的颜色已经很深了（大概是烤了半小时后），我赶紧撕了张锡箔纸盖在上面，勉强抢救了回来。

所以Angel建议烤蛋糕时要不时检查蛋糕的状况，如果表层已经上色了就用一张锡箔纸盖在蛋糕上，这样就不怕蛋糕越烤越黑了。

Ingredients:
(A)
250g cream cheese
40g sugar
(B)
30g plain flour (sifted)
(C)
3 egg yolks
(D)
150g apricot yogurt
(E)
3 egg white
60g sugar

Method:
1) Cream (A) until light. Add (B) and cream till well blended.
2) Add (C) and cream till well combined. Add (D) and cream until smooth.
3) Whip the egg white in (E) until foamy. Add sugar and whip until stiff. Then fold it into the cheese mixture. Mix until well incorporated.
4) Pour the batter into cake pan (I used 8" round pan) and bake in water bath at 160C for 60-70 mins until golden brown.
5) Remove cake from oven and leave aside to cool completely. Refrigerate for 5 hours or overnight.

Note:
1) My cake was cooked in 60 mins.

2) Cover the top with a piece of aluminum foil loosely if it has become golden brown but the cake is not cooked yet.