最近瘋於製作芝士蛋糕了。我找到一个君之的乳酪蛋糕食譜 ； 這個食譜相對容易也美味。

【大理石纹芝士蛋糕】(参考分量：6寸圆模一个)
配料：奶油芝士（cream cheese）200克，细砂糖20克（加入芝士）+40克（加入蛋清），动物性鲜奶油100克，鸡蛋2个，低筋面粉25克
装饰材料：黑巧克力10克，动物性鲜奶油5克
烘焙：水浴法，烤箱中层，上下火160℃，1个小时

制作过程：
1、鸡蛋的蛋黄与蛋清分开（盛蛋清的盆要干净，无油无水）。奶油芝士室温软化（冬天请隔水加热软化或用微波炉软化）后，加入20克细砂糖、蛋黄，用打蛋器搅打至顺滑无颗粒。
2、加入过筛后的低筋面粉，用打蛋器搅打均匀。
3、加入100克动物性鲜奶油，用打蛋器搅打均匀。鲜奶油不要一次全部加入，一点一点的加，边加边搅打，才能充分和芝士混合。
4、蛋清分三次加入细砂糖，打发成可以拉出弯弯尖角的湿性发泡状态（打蛋头要洗净并擦干后再打）。

5、将打发好的蛋清倒入芝士糊里。
6、用橡皮刮刀从底部往上快速翻拌，使蛋清和芝士糊混合均匀。不要画圈搅拌以免蛋清消泡。
7、将拌好的芝士蛋糕糊倒入蛋糕模具中。（蛋糕模内壁涂上薄薄一层黄油防粘）
8、将10克黑巧克力和5克动物性鲜奶油装入裱花袋，放在热水里泡一泡并用手捏一捏，使黑巧克力受热熔化成液态。熔化后，擦干净裱花袋上的水，在裱花袋前段剪一个小孔，在芝士蛋糕表面挤出横条纹。
9、用牙签在横条纹上一来一回的划过，产生大理石花纹。
10、如果是活底模，在蛋糕模周围包一到两层锡纸（防止底部进水）。烤盘里加入热水，将蛋糕模放在水里（水的高度最好能超过蛋糕糊高度的一半）。将烤盘放 入预热好上下火160℃的烤箱中层，烤1个小时左右，直到表面为金黄色即可出炉。出炉后的蛋糕，冷却后，放入冰箱冷藏4个小时再脱模切块。

I am recently crazy about making Cheese cakes. I got this recipe from one of junzhi’s cheese cake recipes; it is relatively easy and delicious.

“Marble cheese cake” (6 inch round springform pan)

Ingredients: cream cheese 200 g sugar 20 g (add to cream cheese), +40 g (Add to egg white), and heavy cream 100 g, 2 eggs, cake flour 25 g

10 g of dark chocolate and heavy cream 5 g

Baking: the water bath method, 160 ℃ (320F) 1 hour

1. 1 Separate egg yolks and whites (container must be clean, oil-free and water free). Cream cheese, softened at room temperature (winter time you can demineralize it with heated water or softened in the microwave), add 20 g sugar, egg yolks, use electronic mixer whisk to a smooth condition.
2. Add the sifted cake flour, whisk evenly.
3. Add 100 grams of heavy cream, whisk evenly. Don’t add cream all at once, add little by little
4. Add in granulated sugar in 3 separated times, until egg white form a curved horn shape when you pull out the electronic mixer. Make sure you clean the head of mixer and dry them really well for egg whites.
5. Pour egg whites into the cheese paste.

6. Fast fold up the mixture from the bottom with a rubber spatula. Don’t mix them in a circle.
7. Gently fold in the cheesecake batter into a spring form cake pan. (spray a little bit of oil spray inside the spring form pan )
8. Combine10 grams of dark chocolate and 5 grams of heavy cream into a decorating bag, put in hot water to soak and hand knead to make dark chocolate melt into a liquid form by heat. Wipe off water on the decorating bag, and then cut a small hole on one side of the bag, squeeze horizontal stripes to the surface of the cheesecake.
9. With the help of a toothpick cut through the horizontal stripes back and forth lightly in vertical lines to form marble lines.
10. Wrap a layer of aluminum foil around the cake Pan (to prevent the water inlet at the bottom). Pour some very hot water into the pan, place the cake pan in the water (water should reach at least half the height of the cake pan). Put the baking tray into a preheated 320 F oven in the middle rack and bake about 1 hour or until the surface is golden brown. After the cake cools, refrigerate for 4 hours before serving.