Chocolate Cheesecake - Highly Recommended! 巧克力乳酪蛋糕 (中英食谱教程）

This cake was made specially for my dear hubby's birthday last Thursday. He is one who does not like cream on cake and I recalled baking him a Molten Lava Cake last year. This year I have used two of his favourite food (mine as well), Dark Chocolate and Cream Cheese for his birthday cake and he loves it! This cheesecake is highly recommended and you can make it for the coming Valentine's Day or after meal dessert for reunion dinner!

这是上星期四做给老公的生日蛋糕，有他最喜欢的黑巧克力和奶油奶酪，他非常喜欢还赞好吃呢！ 这强力推荐的巧克力芝士蛋糕，在来临的情人节或年除夕做饭后甜品吧！

Chocolate Cheese Cake 

巧克力乳酪蛋糕
(recipe adapted from here)

Ingredients 食材  （6 inch round pan with removable base 6寸圆形活底模) 

Crust:
100g Oreo cookies without cream, finely crushed
50g unsalted butter, melted

饼干底： 

100克奥利奥饼干无奶油，压碎

牛油50克， 融化


Filling: 
250g Philadelphia cream cheese
50g castor sugar
2 eggs
60ml whipping cream ( I used Millac whipping cream with 38% fat)
1 tsp lemon juice
1/4 tsp vanilla extract (I used vanilla bean paste)

蛋糕体： 
250克  奶油奶酪
2个 鸡蛋  
50克 细砂糖 
60 ml 动物性淡奶油(我用 Millac含38% 脂肪的动物鲜奶油)
1小匙  柠檬汁
1/4小匙 香草精 (我用香草糊）

Chocolate Ganache:

70g dark chocolate (I used Lindt 90% supreme dark chocolate)
60g whipping ceam ( I used Millac whipping cream with 38% fat)
10g unsalted butter

浓香巧克力表层： 
70克 黑巧克力 (我用Lindt90% 优等黑巧克力）
60克 动物性淡奶油 (我用 Millac含38% 脂肪的动物鲜奶油)
10克 牛油

Yummy Chocolate Cheesecake! 

Method 做法:

Crust 饼干底: 

Line the base of a 6 inch round pan with removable base with baking paper. Combine crushed biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for half an hour. 

准备一个6寸活底圆烤模，在底部铺上油纸，模底部包上锡纸 。压碎的饼与融化的牛油放入碗中，混合均匀。饼干碎均匀压在模底，用力压紧后，放入冰箱冷藏30分钟冰硬。

Filling蛋糕体： 

1. Double boil and soften the cream cheese add in castor sugar beat until light and fluffy. 

1。 将奶油乳酪、隔水加热彻底软化，再加入細砂糖用打蛋器打至顺滑状。 

2. Add in the eggs one by one, mix well after each addition. 

2。再依序加入蛋(一个一个加)和奶酪糊搅拌均匀。 

3. Remove the mixing bowl from the hot water and add in lemon juice,vanilla essence and whipping cream then mix until it becomes a smooth cheese mixture.
3。此时把碗从热水里拿出来。在奶酪糊里加入柠檬汁、动物性淡奶油和香草精，搅拌均匀即成奶酪蛋糕糊。 

4. Pour the cheese mixture onto the chilled base. Put the cake tin in another tin filled with water. Bake in a preheated oven at 160°C for 60 minutes.
4。将乳酪面糊倒入饼干底上, 用水浴法，以160度中层烘约60分钟。 

5. Remove from the oven, let it cool at room temperature.
5。烤好的乳酪蛋糕取出以后，先不脱模，连同蛋糕模一起冷却到室温~备用。

Chocolate Ganache Topping 浓香巧克力表层：

1. While waiting for the baked cheese cake to be cooled down,  cut the dark chocolate and butter into smaller pieces, put it into a bowl. Add in the whipping cream. Use double boiling method, stir the chocolate mixture till it becomes smooth and glossy. 

1。 在等待乳酪蛋糕冷却的时候， 把黑巧克力和黄油切小块，放入大碗里。 倒入动物性淡奶油。用隔水法煮至巧可力溶化并呈光滑状。 

2. When the chocolate mixture has cooled down to lukewarm, pour it over the top of the cheese cake.

2。 趁巧克力混合液温热（必须是温热，不能太烫）的时候，把巧克力混合液倒入蛋糕模，直接倒在乳酪蛋糕上。

3. Let it cool down for 5 - 10 minutes before chilling in the fridge for 4 hours. When removing the cake from the mould, give the base a push upwards to loosen the cake.  

3。静置一会儿，待巧克力混合液变得平整后，将蛋糕模放入冰箱，冷藏4个小时以上。脱模的时候，用力把活底顶出来就可以轻松脱模了。

Personal note 小笔记: 
As I used a 6 inch heart-shaped pan with removable base, I multiply each ingredient by 0.8. 
我用的是六寸心型活底模, 所以每种材料乘0.8。

Update
Feedback given by readers who have tried this recipe:

Maggie Chin says, "Thanks for the recipe, this is super delicious!" 
读者说：“真的好好吃噢，谢谢你的分享！”

Andrey Ng says, "Thanks for the recipe, my family loves it!" 

读者说：“谢谢你的食谱，我的家人好喜欢！”

I'm linking this post to Little Thumbs Up February 2015: Cocoa organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Grace of Life Can Be Simple.

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest  updates. 

Thanks for dropping by. See you again! 
谢谢您的拜访，下次再见！

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg