因為不用隔水烤，所以冷卻後中間微微下凹形成著名的燒乳酪商標！烤到差不多時在表面刷一層蛋黃液，就會形成一層金黃表皮，超美噠<3
冷卻後非常滑順香濃，奶香卻又不至於蓋過茶香，總之很好吃又精緻，也不會太複雜，有股樸實的質感，在聚會上超吸晴滴XDD
I love the color combination of this cake, they're in contrast with each other: a golden brown surface that has been slightly toasted, underneath which is a pale, silky cream cheese, and finally a dark, crunchy oreo crust.
Not only does the cake look awesome, it tastes wonderful! The filling became dense and smooth after chilling in the fridge, not too cheesy, just enough to bring out the elegant aroma of the earl gray tea. With little effort, you can definitely impress your guest!
Most of the baked cheesecake recipes call for a water bath because the steam can prevent the cake from cracking. Not in this cake, though. Actually, we need the heat to help the cake rise, and after it cools down it’ll sink and create that remarkable Japanese baked cheesecake look! I double baked it with egg wash to gave it an extra golden color.
份量：6寸 6 inch round tin
材料ingredients:
餅乾底：
Oreo（去除夾心）80g
奶油（融化）30g
乳酪糊：奶油乳酪（軟化）200g
鮮奶油120ml
糖70g
伯爵茶包4包(8g)
蛋1顆
玉米粉2大匙
表面蛋液：
蛋黃半顆
Cookies Crust：
80g Oreo（without filling）
30g Butter（melted）
Cheese Cake Filling：
200g Cream cheese（soften）
120ml Heavy cream
70g Granulated sugar
Earl gray tea leaf from 4 tea bags (8g)
1 medium size egg
2Tbs Cron starch
Egg Wash：
Beaten Egg yolk
事前作業Preparation：
烤箱預熱170°C，烤模底部鋪烤盤紙
Preheat your oven to 340°F/170°C. Line the bottom of the tin with baking sheet.
作法Directions：
1. 餅乾底：oreo打碎（可以用桿麵棍擀壓）加融化奶油拌勻，用力壓可以結塊，如果太鬆散就再加融化奶油，在模底壓平冷藏備用
For the crust: Put the Oreos in a food processor; process until finely ground( or do it by a rolling pin like I did). Add the melted butter and mix well. Add more butter if the mixture can't hold together when pressed with hand. Press crust onto the bottom of the tin. Freeze until filling is prepared.
2.奶茶：茶包的茶葉磨碎，加鮮奶油、糖，煮至微滾放涼備用
For the milk tea: Slightly ground the tea leaves with a pestle then put it into a saucepan with cream and sugar. Bring the mixture to a boil. Shift and set aside til later.
3. 內餡：奶油乳酪打軟滑後加入蛋、玉米粉拌勻後，將前面做的奶茶過篩加入拌勻
For the filling: Beat the cream cheese until smooth. Beat in egg, cornstarch along with the milk tea we just made. Mix until everything is well combined.
4. 倒入模型170℃烤1小時至表面凝固，搖動時中間有一點點搖晃感，後表面刷蛋黃再烤5分鐘
Remove crust from freezer and pour in filling. Bake at 340°F/170°C for 1hr, the surface should become solid but a bit jiggly in the middle. Brush with beaten yolk and toast it for another 5 min.
5. 出爐冷卻冷藏冰透再吃
Let cool completely, put it in the fridge at least 4 hours best overnight.
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