可尔必思轻乳酪蛋糕（免乳酪版） Calpico Cheesecake (without cheese version)

之前买的可儿必思，为了物尽其用，

就试做了这个免乳酪版的轻乳酪蛋糕。

减了糖的份量，还是觉得稍甜。

个人觉得如果微甜的话，酸酸甜甜的口感就完美了。

比起可尔必思面包，这个蛋糕吃得出可尔必思的味道哦！

以假乱真的轻乳酪蛋糕，吃起来还真不赖! 

食谱取自多多开伙

材料 Ingredients：

可尔必思乳酸菌发酵乳 50g
开水 50g （我用可儿必思替代）
植物油 20g （我用葡萄籽油）
低筋面粉 30g
玉米粉 5g
蛋黄 2 个 （我用Omega蛋）
蛋白 2个 
细砂糖 40g （ 我用Demerara糖 30g，可以再减我觉得还是有点甜）
盐 1/4 小匙
柠檬汁 1/2小匙

备注： 可尔必思乳酸菌发酵乳50g+开水50g是用来沖泡， 可尔必思+水亦可以100g的优格乳取代

50g Calpico
50g Water (I replaced it with Calpico)
30g Low Protein Flour
5g Corn Flour
2 Egg Yolk (i used Omega egg)
2 Egg White
40g Sugar (I used Demerara Sugar and reduced it to 30g, still finding it sweet)
1/4 tsp Salt
1/2 tsp Lemon Juice

Remark: Can replace the Calpico and water with 100g of Yogurt is you wish.

做法 Method：

1）六寸蛋糕烤模底层铺烘培纸备用(活动烤模，需先以铝箔纸包覆底层)；烤箱预热160度。
Prepare a 6 inch cake pan and wrap the bottom of the cake pan with aluminum foil. Preheat the oven to 160 degree.

2）可尔必思、水及油倒入盆中拌勻，以小火煮至锅边冒小泡即可熄火，筛入粉类拌勻后，加入蛋黃拌勻。
Mix Calpico, water and oil well. In a saucepan,  gently heat the mixture until there are tiny bubbles around the edges. Turn the heat off, sieve in low protein flour and corn flour, then add in egg yolk. Combine till incorporated.

3）取另一盆放入蛋白、盐及柠檬汁，分三次加入糖並打至8分发。
In a separate mixing bowl, put egg white, salt and lemon juice together, beat egg whites until frothy. Add sugar in a few rounds & beat until soft peaks.

4）取1/3的蛋白霜加入(2)中拌勻，再倒回剩余的蛋白霜中，以奶油刮刀轻轻拌勻。
Take 1/3 of egg white mixture and add into the egg yolk mixture, mix well. Then gently add in the rest of egg white and mix until well combined.

5）將蛋糕糊倒入蛋糕烤模中，轻敲桌面二下敲出大气泡，另取一盘注入水，並放入蛋糕烤模，放进预热好的烤箱中,烤45-50分钟。
Pour the batter into cake pan, tap the pan lightly on a table top to get rid of air bubbles in the batter.
Bake it in a water bath，for 45-50 minutes.

6）烘烤完成后取下铝箔纸放至冷却即可 ，蛋糕冷却后会內缩且边缘会自动脱离，可直接倒扣取出。冷藏后食用更美味。
The cake will shrink after cooling down. Chill in the refrigerator before serve.