Today I am baking cheesecake.

今天我烤芝士蛋糕。

You can make it with a springform pan,

你可以把它用的彈簧形鍋，

or a cupcake pan.

或蛋糕鍋。

And this is my choice

這是我的選擇

because it's the fastest way.

因為它是最快的方式。

I want my cheesecake today, not tomorrow.

我希望我今天明天的奶酪蛋糕，沒有。

For this recipe, you will need:

對於這個配方，你將需要：

3 oz Digestive biscuits, crushed into fine crumbs (85g)

3盎司消化餅乾，粉碎成細屑（85克）

2 tablespoons melted butter (30g)

2湯匙融化的黃油（30克）

9 oz cream cheese, softened (255g)

9盎司奶油奶酪，軟化（255克）

2/3 cup granulated sugar (133g)

2/3杯砂糖（133克）

½ teaspoon cornstarch

半茶匙生粉

½ teaspoon pure vanilla extract

半茶匙純香草精

1 tablespoon freshly squeezed lemon juice

1湯匙鮮榨檸檬汁

and 2 eggs

和2個雞蛋

First, in a bowl, add biscuit crumbs and melted butter.

首先，在一個碗裡，加入餅乾屑和融化的黃油。

And stir until combined.

攪拌至混合。

Then divide the mixture between cupcake molds lined with cupcake liners.

然後除以內襯蛋糕襯墊蛋糕模具之間的混合。

Today I used silicon molds.

今天我用的矽模具。

And press down firmly to make crust.

並用力向下按，使地殼。

In another mixing bowl,

在另一個碗裡攪拌，

add in softened cream cheese

加入軟化的奶油奶酪

and with a spatula spread the cheese firmly pressing in the bowl.

並用刮勺傳播奶酪用力按壓在碗。

This way there will be no lumps.

這樣將不會有塊狀物。

To soften cream cheese I microwaved it for 15 seconds.

軟化奶油乾酪我微波它15秒。

And beat until just smooth.

和毆打，直到剛剛順利。

Add sugar,

添加糖，

cornstarch,

玉米澱粉，

vanilla extract,

香草提取物，

and lemon juice.

和檸檬汁。

With lemon juice cheesecake tastes better.

用檸檬汁芝士味道更好。

And stir a little

攪拌一點點

and beat until creamy.

打至奶油。

Beat in the eggs one at a time until smooth.

擊敗在雞蛋一次一個，直到順利。

Divide the batter between the molds.

分割模具之間的麵糊。

Fill only 2/3 of the mold.

只有模具的2/3滿。

It’s very liquidy.

這是非常liquidy。

Tap the pan on the working surface to make the top even.

塔上的工作表面泛使頂部均勻。

Bake in the oven preheated to 355 degrees F (180C) for about 20 minutes

烘烤在預熱到355華氏度（180℃）進行約20分鐘的烤箱

or until risen.

或者直到上升。

Out of oven, transfer to a wire rack

出烤箱，轉移到一個有引線的架子

and let completely cool in the pan.

並讓在鍋裡完全冷卻。

And refrigerate for at least 2 hours before serving.

和冷藏食用前至少2小時。

Voila,

瞧，

On top it’s sunken a little, that’s normal.

在上面它的沉沒一點點，這是正常的。

I will serve my mini cheesecakes with whipped cream and fruit jam.

我會為我的迷你芝士奶油和果醬。

Quick and easy baked cheesecake.

快速和容易烤芝士蛋糕。

I love my fluffy mini cheesecake cupcakes.

我愛我的蓬鬆迷你芝士蛋糕。

Bon appetit.

個飽。

Today it was baked cheesecake and tomorrow it's Alfredo pasta.

今天，它被烤芝士蛋糕，明天它的阿爾弗雷多·麵食。

Get my weekly schedule at Facebook or Instagram.

讓我每週計劃在Facebook或Instagram的。

I am Eugenie. And it was Eugenie Kitchen.

我歐仁妮。它是歐仁妮廚房。

Thank you for watching.

感謝您的收看。

Bye for now.

暫時再見。