岩烧蜂蜜芝士蛋糕—From Ann Low

This baked honey cheesecake is a popular dessert from Taiwan and was shared among many bakers on Facebook baking group recently. The main version is to bake a soft sponge cake and then freeze the cake a day ahead, then top with cheddar cheese cream mixture the next day. After searching the recipe online, I baked a cheese sponge cake and was happy that the cake turned out well with the cheddar cheese topping. The cake is light and not very sweet but fragrant with a hint of honey and savoury with the cheese topping. This cake can be kept in the refrigerator for 4 days in an airtight container. 这是一款目前台湾很火的芝士蛋糕，蛋糕其实很简单：提前一晚把轻乳酪蛋糕烤好放入冰箱冷藏一夜，等到第二天再把岩烧乳酪层做好。 这款乳酪蛋糕的组织很绵密，有一股蜂蜜的淡淡的清香，表层带有一点咸咸的口感，真的很不错，再配上一杯热咖啡更加完美了！ 这款蛋糕密封包装，可以在冰箱里保存4天。