[ENG SUB] 双层抹茶巴斯克焦香乳酪蛋糕 Two Layer Matcha Basque Burnt Cheesecake 

巴斯克焦香乳酪蛋糕，近期非常火红的一款乳酪蛋糕，焦香味是这款蛋糕的灵魂，做法也非常简单。奶油奶酪和蛋的比例会决定这款蛋糕的风味和口感，而最合我心意的当属Buttermilk Pantry 的方子了。6寸高厚的模具，可以制作出柔软内心的蛋糕。和大家分享这款改良版双层巴斯克乳酪蛋糕的制作过程，加入了我很喜欢的抹茶，特别好吃也特别好看。在马来西亚烘焙材料店买到的Green tea powder 一般上都不会有日本抹茶的翠绿颜色和浓郁茶香，推荐大家在抹茶粉专卖网站购买品质好一点的抹茶粉，价格会贵一些但味道真的会比较好。
Buttermilk Pantry's Basque Burnt Cheesecake recipe: • Basque Burnt Cheesecak...
Matcha powder: matcha.my
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材料:
奶油奶酪 430 g
细砂糖 120 g
鸡蛋 3 个 (带壳重量约65 g)
原味层
低筋面粉 10 g
淡奶油 135 g
香草膏 1/4 tsp (可省略)
柠檬汁 1/2 tsp (可省略)
抹茶层
抹茶粉 10 g
淡奶油 135 g
Ingredients:
Cream cheese 430 g
Granulated sugar 120 g
Egg (Large) 3
Original layer
Cake flour 10 g
Whipping cream 135 g
Vanilla paste 1/4 tsp (optional)
Lemon juice 1/2 tsp (optional)
Matcha layer
Matcha powder 10 g
Whipping cream 135 g
Bake in 6'' cake tin lined with 2 layers of parchment paper
240 C for 30-35 minutes
Tips: use good quality Japan matcha powder to get the nice green colour and deep matcha flavour for your cake.
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