折翼天使

不用上班的日子，总不能这麽白白地让光阴流失，终于找回了那几乎被我遗忘的烘焙心情。上网游览了不少食谱，无论是中式料理、韓式料理、西式料理、南洋料理、日式料理、蛋糕、西點、麵包、餅乾、飲料、冰品等，决定尝试这个覆盆子奶酪食谱。



Ingredients:
8 digestive biscuits
50g butter, melted
699g cream cheese
2 tbsp plain flour
175g caster sugar
2 egg, plus 1 yolk
142 ml pot soured cream
300g raspberries
icing sugar
vanilla extract



crush the biscuits in a food processor or put in a plastic bad and bash with a roiling pin. Mix with butter then press into a 20cm springform tin & bake for 5 minutes, then cool

beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk
and soured cream until light and fluffy. Stir in the raspberries and pour into the tin. Bake for 40 minutes and then check

keep a few raspberries for the top and put the rest in a pan