Ingredients: 500 g cream cheese, pumpkin 270 g, eggs 2 egg yolks 2, 120 g sugar, lemon zest half, 60 grams of milk, cinnamon ½ tea spoon

Graham crackers 150 g, butter 80 g

Bake: preheat oven to 350 degrees, water bath and bake for 1.5-2 hours.

1. Start by making the graham bottom first, put all the graham crackers in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. Spoon all pumpkin seeds out, cut pumpkin into small pieces and steamed (or go two or three minutes in the microwave oven) until easily pierced through with chopsticks. Spoon pumpkin meat out with a spoon then smash it.

3. Cream cheese softened in room temperature, add sugar then use an electronic mixer whisk off to a smooth condition.

4. Add the eggs and egg yolks, whisk eggs and cheese to a really smooth condition. Add egg one at a time.

5. Pour the pumpkin paste to egg and cream cheese mixture and mix well.
6. Pour the milk, cinnamon, lemon zest and mix together until it form a fluffy cheesecake batter.

7. Pour the batter into the bottom of the cake pan.

8. Wrap the spring form pan with an aluminum foil and place it in the pan that is full of water, water needs to cover at least ½ of the spring form pan. Put the Pan in a preheated 350F degree oven and bake for about 1.5-2 hours, or until cake is completely solid, and the surface is slightly golden brown. (I’m using heavy duty aluminum foil so I baked 2 hours; every oven is different so you really need to bake accordingly. After 1.5 hours stick a tooth pick into the center of the cake, if the tooth pick comes out clean that means the cake is ready)

9. After the cake cools, refrigerate for 4 hours or more and it is ready to serve.

This recipe is based on JunZhi’s pumpkin cheese cake recipe with some changes.

配料：奶油奶酪500克，南瓜泥270克，鸡蛋2个，蛋黄2个，细砂糖120克，柠檬皮屑半个，牛奶60克，肉桂粉1/2小勺
消化饼干底配料：消化饼干150克，黄油80克

烘焙：烤箱中下层，上下火350度，水浴法烤1.5-2个小时

南瓜芝士蛋糕制作过程：
1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。

2、南瓜去籽以后，切成小块蒸熟（或放到微波炉里转两三分钟），直到用筷子可以轻松扎透。把瓜肉挖出后用擀面杖的一头把南瓜肉压成泥。
3、奶油奶酪室温软化以后，加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
4、加入鸡蛋及蛋黄，用打蛋器搅打至鸡蛋与奶酪完全融合。鸡蛋要一个一个的加。
5、倒入南瓜泥，用打蛋器搅打均匀。
6、倒入牛奶、肉桂粉、柠檬皮屑，再次搅打均匀成为奶酪蛋糕糊。
7、把奶酪蛋糕糊倒入已经铺好消化饼干底的模具里。
8、把包过锡纸的模具放入烤盘，在烤盘里倒入热水，水的高度约为奶酪蛋糕糊高度的1/2。把烤盘放入预热好350度的烤箱，烤1.5-2个小时左右，直到蛋糕完全凝固，用手触摸没有流动感，并且表面呈微金黄色即可出炉。（我用很厚的锡纸包所以我烤了2个小时，每家的烤炉不同具体时间要自己掌握。一个半钟头后用牙签扎入蛋糕后拔出，没有东西粘牙签上就是好了）
9、出炉后的蛋糕待冷却后，放入冰箱冷藏4个小时以上再脱模食用。

这个食谱是根据君之的南瓜芝士蛋糕的方子略加改动做的。

【草莓芝士蛋糕】(参考分量：6寸圆形蛋糕一个)
配料：
消化饼底：消化饼干80克，黄油40克
原味芝士糊：奶油奶酪75克，动物性淡奶油75克，牛奶50克，明胶粉3克，细砂糖25克，柠檬汁10克
草莓芝士糊：奶油奶酪75，动物性淡奶油75克，新鲜草莓100克，明胶粉3克，细砂糖25克，柠檬汁10克

1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。
2、原味芝士糊和草莓芝士糊的明胶粉分别装入小碗，并倒入20-30克的动物性淡奶油（配方分量内），将明胶粉泡软。
3、将奶油奶酪、牛奶、剩余的淡奶油、柠檬汁、细砂糖倒入食品料理机的搅拌杯，用料理机搅打均匀。明胶粉加热溶化成明胶溶液。把搅打均匀的芝士糊倒一些到明胶溶液里。
4、搅拌均匀后，再倒回芝士糊里，用料理机再次搅打均匀，原味芝士糊就做好了。
5、制作草莓芝士糊的方法大致相同。草莓和奶油奶酪、淡奶油、细砂糖、柠檬汁一起用料理机搅打均匀至无颗粒
6、同样，将明胶粉加热溶化成明胶溶液，将芝士糊倒一部分到明胶溶液里，搅拌均匀后倒回芝士糊里再搅打均匀。
7、将做好的两种芝士糊放进冰箱冷藏片刻，直到变得比较浓稠。然后交替倒入烤好凉的烤盘里。
8、先倒一半草莓芝士糊，再倒一半原味芝士糊，再倒剩下的一半草莓芝士糊，最后倒入剩下的一半原味芝士糊。
9、倒完后，用一根筷子稍稍搅拌，产生花纹。然后放进冰箱冷藏数小时，直到完全凝固。脱模的时候，用热毛巾在包住蛋糕模周围捂一会儿，就能轻松脱模了。
这是根据君之的樱桃芝士蛋糕稍作改动做的。个人觉的因该用戚风蛋糕把它做成慕丝蛋糕更好吃因为它很细腻绵软。等下一次试过了再分享。

Strawberry cheesecake (reference weight: 6 inch round spring form pan)
Ingredients:
Graham cookies 80 g butter 40 g
Plain cheese batter: cream cheese 75 grams, Heavy cream 75 g, milk 50 g, 3 g gelatin powder, 25 g sugar, lemon juice 10 g

Strawberry cheese batter: cream cheese 75, heavy cream 75 g, 100 g fresh strawberries, gelatin powder 3 grams, 25 g sugar, lemon juice 10 g

1. Start by making the graham bottom first, put all the graham cookies in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. The gelatin powder for both strawberry cheese and plain cheese batter each put into a small bowl with some of heavy cream (20-30 grams) to melt them.

3. Blend the rest of cream cheese, milk, whipping cream, sugar, lemon juice in a Blender until fluffy. Heat up the gelatin powder then Pour some fluffy cheese paste to the gelatin solution.

4. Mix well then pour back to the cheese paste, blend it again until fluffy. Plain cheese batter is ready.

5. It is pretty much the same method for making strawberry cheese batter. Blend strawberry and cream cheese, whipping cream, sugar and lemon juice together until fluffy.

6. Heat up gelatin powder into a gelatin solution, get some strawberry paste into the gelatin solution, stir and pour it back into the cheese paste and blend a little more.

7. Put both batter in the refrigerator for a while until they become thick and syrupy.

8. First pour half Strawberry cheese batter, then half plain cheese batter, again pour the remaining half strawberry cheese batter and finally pour the other half plain cheese batter.

9. After pouring, mixing with a chopstick for the patterns. Then put in the refrigerator for several hours, until it is complete solid. Wrap around a cake pan with a hot towel for a few minutes, you can easily release the cake.

This recipe is based on JunZhi’s cherry cheesecake with a little change. Personally I prefer it to be layered with chiffon cake like a mousse cake; it will taste better because it is very delicate and soft. So, I will share with you if I make one like that.

最近瘋於製作芝士蛋糕了。我找到一个君之的乳酪蛋糕食譜 ； 這個食譜相對容易也美味。

【大理石纹芝士蛋糕】(参考分量：6寸圆模一个)
配料：奶油芝士（cream cheese）200克，细砂糖20克（加入芝士）+40克（加入蛋清），动物性鲜奶油100克，鸡蛋2个，低筋面粉25克
装饰材料：黑巧克力10克，动物性鲜奶油5克
烘焙：水浴法，烤箱中层，上下火160℃，1个小时

制作过程：
1、鸡蛋的蛋黄与蛋清分开（盛蛋清的盆要干净，无油无水）。奶油芝士室温软化（冬天请隔水加热软化或用微波炉软化）后，加入20克细砂糖、蛋黄，用打蛋器搅打至顺滑无颗粒。
2、加入过筛后的低筋面粉，用打蛋器搅打均匀。
3、加入100克动物性鲜奶油，用打蛋器搅打均匀。鲜奶油不要一次全部加入，一点一点的加，边加边搅打，才能充分和芝士混合。
4、蛋清分三次加入细砂糖，打发成可以拉出弯弯尖角的湿性发泡状态（打蛋头要洗净并擦干后再打）。

5、将打发好的蛋清倒入芝士糊里。
6、用橡皮刮刀从底部往上快速翻拌，使蛋清和芝士糊混合均匀。不要画圈搅拌以免蛋清消泡。
7、将拌好的芝士蛋糕糊倒入蛋糕模具中。（蛋糕模内壁涂上薄薄一层黄油防粘）
8、将10克黑巧克力和5克动物性鲜奶油装入裱花袋，放在热水里泡一泡并用手捏一捏，使黑巧克力受热熔化成液态。熔化后，擦干净裱花袋上的水，在裱花袋前段剪一个小孔，在芝士蛋糕表面挤出横条纹。
9、用牙签在横条纹上一来一回的划过，产生大理石花纹。
10、如果是活底模，在蛋糕模周围包一到两层锡纸（防止底部进水）。烤盘里加入热水，将蛋糕模放在水里（水的高度最好能超过蛋糕糊高度的一半）。将烤盘放 入预热好上下火160℃的烤箱中层，烤1个小时左右，直到表面为金黄色即可出炉。出炉后的蛋糕，冷却后，放入冰箱冷藏4个小时再脱模切块。

I am recently crazy about making Cheese cakes. I got this recipe from one of junzhi’s cheese cake recipes; it is relatively easy and delicious.

“Marble cheese cake” (6 inch round springform pan)

Ingredients: cream cheese 200 g sugar 20 g (add to cream cheese), +40 g (Add to egg white), and heavy cream 100 g, 2 eggs, cake flour 25 g

10 g of dark chocolate and heavy cream 5 g

Baking: the water bath method, 160 ℃ (320F) 1 hour

1. 1 Separate egg yolks and whites (container must be clean, oil-free and water free). Cream cheese, softened at room temperature (winter time you can demineralize it with heated water or softened in the microwave), add 20 g sugar, egg yolks, use electronic mixer whisk to a smooth condition.
2. Add the sifted cake flour, whisk evenly.
3. Add 100 grams of heavy cream, whisk evenly. Don’t add cream all at once, add little by little
4. Add in granulated sugar in 3 separated times, until egg white form a curved horn shape when you pull out the electronic mixer. Make sure you clean the head of mixer and dry them really well for egg whites.
5. Pour egg whites into the cheese paste.

6. Fast fold up the mixture from the bottom with a rubber spatula. Don’t mix them in a circle.
7. Gently fold in the cheesecake batter into a spring form cake pan. (spray a little bit of oil spray inside the spring form pan )
8. Combine10 grams of dark chocolate and 5 grams of heavy cream into a decorating bag, put in hot water to soak and hand knead to make dark chocolate melt into a liquid form by heat. Wipe off water on the decorating bag, and then cut a small hole on one side of the bag, squeeze horizontal stripes to the surface of the cheesecake.
9. With the help of a toothpick cut through the horizontal stripes back and forth lightly in vertical lines to form marble lines.
10. Wrap a layer of aluminum foil around the cake Pan (to prevent the water inlet at the bottom). Pour some very hot water into the pan, place the cake pan in the water (water should reach at least half the height of the cake pan). Put the baking tray into a preheated 320 F oven in the middle rack and bake about 1 hour or until the surface is golden brown. After the cake cools, refrigerate for 4 hours before serving.

20-Layer Crepe Cake – Mille Crêpes Cake Recipe by Ellen Easton

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

This is my second time making a crepe cake, I am using Ellen Easton’s recipe. It turned out to be a lot better than the one I used last time. The only difference is: I made the green tea flavor by adding 3.5 TBSP of green tea powder in the batter. I did rearrange the recipe so it is easier to fellow. It is easier than you may think. Just follow the recipe and you will be fine.

Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon low gluten wheat  flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

千层蛋糕 — —由埃倫 • 伊斯頓提供

原方在此： http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

這是我第二次做千层蛋糕，我使用的是艾倫 • 伊斯頓的食譜。它比我前一次用的要好很多。其中有一两处我该了一下：我在麵糊裡添加 3.5 湯匙綠茶粉， 面上撒了绿茶粉， 我加了奶油的量到2杯半。它比你想像的要容易。只需按照食譜再加一些耐性。好好享受吧 ！

主要成份：
千层蛋糕糊（見下面食譜）
糕點奶油糊 （見下面食譜）
2.5 杯奶油
1 大匙，砂糖
糖粉 少许

準備：
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來最好。

千层蛋糕糊：
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋，融化黃油直到淺金黃色 ；關火，待用。
在一個小的平底鍋，暖牛奶直到有蒸汽 稍微晾涼。
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。

奶油糊：
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油，打发

在一隻小碗，加入雞蛋、 麵粉、 糖和生粉 ；打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。倒回所有成分到平底鍋裡不斷攪拌，大約 5 分鐘，直到變稠。
關火。加入香草精和熱水 ；攪拌，直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時，拌入打发的奶油。
冷藏混合物，直到變稠 变凝固（最好冷藏一夜）。
從冰箱取出準備的千层蛋糕糊 至室內溫度：
烤盤上铺烤盤紙。
中火用不粘鍋。在锅内均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程，直到你有 20 张完美的薄餅。注：刚开始时您可能需要做幾张练练手。

從冰箱取出準備的奶油糊：
用打蛋器打2.5 杯的濃奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的濃奶油里。

20 層的千层蛋糕：
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀，完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程，直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 30 分鐘。當準備食用时撒上糖粉。