乳酪蛋糕 (塔皮)

參考網站做法，以塔皮來做乳酪蛋糕，以熱烤方式完成，別有一番味道！

以下文章取自：
https://www.keyingredient.com/recipes/3141295032/lemon-bar-cheesecake/utm_source=from_pinterest_overlay_m

圖片取自：https://www.keyingredient.com/recipes/3141295032/lemon-bar-cheesecake/utm_source=from_pinterest_overlay_m

Ingredients

• CHEESECAKE:
• 2
  cups all-purpose flour（240g)
• ½
  cup powdered sugar（100g）
• ¼
  teaspoon salt（4g
• ½
  cup cold butter, cubed（113g）
• 2
  egg yolks
• 1 to 2
  tablespoons ice-cold water
• 4
  (8-ounce) packages cream cheese, softened
• 1
  cup granulated sugar
• 4
  large eggs
• 2
  teaspoons vanilla extract
• 2
  cups Quick and Easy Lemon Curd, divided
• Candied lemon slices
• QUICK AND EASY LEMON CURD:
• 6
  lemons
• ½
  cup butter, softened
• 2
  cups sugar
• 4
  eggs
• CANDIED LEMON SLICES:
• 2
  small lemons
• 1
  cup sugar
• 2
  tablespoons fresh lemon juice
• ¾
  cup water

Directions

CANDIED LEMON SLICES Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally for about 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely, about 1 hour. Cover and chill 2 hours to 2 days. Reserve syrup for another use. FOR LEMON CURD Grate zest from lemons to equal 2 tablespoon. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. Mixture will look curdled. Transfer to a 3-qt. microwave-safe bowl. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks. Stove-Top Method: Prepare as directed and transfer mixture to a heavy 4-qt. saucepan, instead of a microwavable bowl. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Place in a bowl and cover with heavy-duty plastic wrap and chill 4 hours or until firm. CHEESECAKE Pulse flour, sugar and salt in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 tablespoon ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 tablespoon remaining ice-cold water, 1 teaspoon at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

調整後材料：

【Crust（餅底）】七吋活動圓模

1. 中筋麵粉：120g
2. 糖：50g
3. 鹽：2g
4. 無鹽奶油：55g
5. 蛋黃：1個
6. 冰水：1T

【內餡】

1. Cream Cheese：250g
2. 無鹽奶油：28g
3. 糖：75g
4. Sour Cream：110g
5. 檸檬汁：2T
6. 全蛋：91g（兩顆蛋，取出蛋白至 91g，全加也無所謂。）
7. 玉米粉：8g
8. 香草精：1t

【烤程】
150 度Ｃ烤 50～60 分鐘，190 度 10 分鐘上色。