🍋 檸檬巴斯克乳酪蛋糕

【 材料 】

奶油奶酪：250g

細砂糖：50g

雞蛋：2個

淡奶油：150g

檸檬汁：10g

檸檬皮屑：半個檸檬的量

玉米澱粉：8g

【 Ingredients 】

Cream Cheese: 250g

Caster Sugar: 50g

Eggs: 2

Whipping Cream: 150g

Lemon Juice: 10g

Lemon Zest: 1/2 lemon

Cornstarch: 8g

【 製作步驟 / Instructions 】

1️⃣ 準備工作：奶油奶酪提前室溫軟化（或用微波炉低火叮幾十秒），雞蛋也提前回溫。模具（6寸）內壁鋪好烘焙紙。

Preparation: Soften cream cheese at room temperature beforehand (or microwave on low for tens of seconds), and bring eggs to room temperature. Line the inside of a 6-inch mold with baking paper.

2️⃣ 混合奶酪糊：軟化好的奶油奶酪加糖，用蛋抽攪打順滑。分2-3次加入雞蛋，每次都要攪到完全融合再加下一次。

Mixing the Batter: Add sugar to the softened cream cheese and whisk until smooth. Add eggs in 2-3 batches, whisking until fully incorporated before adding the next batch.

3️⃣ 加入液體：倒入淡奶油、檸檬汁和檸檬皮屑，攪拌均勻。

Adding Liquids: Pour in the whipping cream, lemon juice, and lemon zest, then mix evenly.

4️⃣ 篩入粉類：篩入玉米澱粉，用刮刀畫「Z」字拌勻，不要過度攪拌。

Sifting Powder: Sift in the cornstarch and fold gently in a "Z" motion with a spatula, avoiding overmixing.

5️⃣ 過篩：將麵糊過篩一到兩次，這是口感絲滑的秘訣！

Sieving: Strain the batter once or twice, which is the secret to a silky smooth texture!

6️⃣ 烘烤：烤箱提前預熱220℃，放入中層烤25-30分鐘。看到表面上色很深，但中心還是duang duang的感覺就對了。

Baking: Pre-heat the oven to 220°C and bake on the middle rack for 25-30 minutes. It is perfectly done when the surface is deeply browned but the center still jiggles.

7️⃣ 冷藏：出爐後稍微放涼，連同模具一起放入冰箱冷藏4小時以上，隔夜口感更佳，像冰淇淋一樣！

Chilling: Let it cool slightly after baking, then refrigerate inside the mold for at least 4 hours. Leaving it overnight offers an even better texture, just like ice cream!