巧克力花纹芝士蛋糕( chocolate feather-patterned chessecake)

巧克力花纹芝士蛋糕( chocolate feather-patterned chessecake)
下面我就分享一下食谱吧~~

oreo饼底：
orea biscuit crush:

• oreo 饼干（里面的馅要去除） 150g
  orea biscuit (take away the white cream) 150g
  


• 无盐牛油（溶化） 140g
  melted unsalted butter 140g
  

cheese 馅料 ：

A料：

• cream cheese（软化) 500g
  softened cream cheese 500g
  


• 无盐牛油（软化） 60g
  softned unsalted butter 60g
  


• 幼糖 110g
  caster sugar 110g
  


• 蛋 1 粒
  1 egg
  


• 柠檬汁 1 大匙
  1 tbsp lemon juice
  

B料 ：

• 可可粉 1小匙
  1 tsp cocoa powder,stirred with 2 tsb hot water until dissolved
  


• 热水 2小匙
  
  
  做法 ：

1. 将oreo 饼干压碎碎，后加入溶化的奶油伴均， 倒入8’的圆模压平，（模型里记得铺一张锡箔纸）待用。
Oreo biscuit crust: Crush biscuits into crumbs. Place crumbs in a mixing bowl, add the remaining ingredients and mix well. Press crumb misture evenly onto bottom of a 8"/20 cm loose base square tin. Chill in the fridge until firm.



2. cream cheese + 无盐牛油 + 幼糖 以慢速伴打至光滑， + 鸡蛋伴均， + 柠檬汁 伴均。
Cheese filling: Beat cream cheese, butter and caster sugar at low speed until smooth. Add in egg and beat well. Mix in lemon juice.



3. 舀一大匙cheese面糊（2）加入 B 料， 伴均， 装入挤花袋。
Combine 1 tbsp cheese filling with B mixture and place in to a piping bag.



4. 将白色cheese面糊倒在饼皮上， 挤上巧克力糊（3）。
Spread cheese filling onto the crust and level the surface. Pipe chocolate paste onto the cake in a spiral starting from the centre and use a skewer to dra lines outwards from the centre of the cake.



5. 送进已预热的烤箱以 摄氏170度 烤40 分钟。
Bake at 170℃ for 40 minutes or until the center is set.



6. 让芝士蛋糕在烤箱中慢慢冷却， 1 小时后取出， 放入冰箱冷藏至少6小时或隔夜， 才脱盘切开使用。
   Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

* 记得切开时，让刀烫一烫热水才切，才会切得美~
这个蛋糕的cheese味比较重~~
试试看吧~~