Soufflé Japanese Marble Cheesecake ~ CNY 2014

 Soufflé  Japanese Marble Cheesecake

Ingredients:

• Line a 8 inch cake pan at the bottom and grease the sides with butter, set aside.
• Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
• Preheat oven to 170 degrees C.
• Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
• Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
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• Break milk chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix milk chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk. Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract and mix well again with a hand whisk, set aside.
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• Whisk 3 egg whites with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out.
• Add 1/3 meringue into the plain cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well. 
• Whisk 3 egg whites and mix to the milk chocolate cream cheese (method same as the white chocolate cheese mixture).
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• Spoon 6 heapful tablespoons of the white chocolate cream cheese mixture into the centre of the cake pan. Straight away spoon 6 heapful tablespoons of the chocolate cream cheese mixture on top. Continue doing this until all the mixture has been used.
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• Shake the cake pan a little and drop the pan lightly on the counter top to release the air bubbles out of the batter.
• Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
• Leave the cake to cool completely before removing from the cake pan.
• Chill the cake before consuming （about 2-3 hours)

     材料：
     125克  奶油奶酪 （温室中待软化）
     三个    冷鸡蛋，越一粒70克
     120克  白巧克力
     1/2 汤匙  柠檬汁和半粒的柠檬屑
     125克  奶油奶酪 （温室中待软化）
     三个    冷鸡蛋，越一粒70克
     120克  黑巧克力
     1茶匙 Vanilla香精

     做法：

• 烤箱预热至170度。准备1个8寸圆形烤盘，旁边抹油，底部铺上油纸。
• 蛋白与蛋黄分开。把蛋白收藏在冰箱里，待用。
• 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
• 把乳酪糊离开隔水，加入鸡蛋，柠檬汁和柠檬屑，搅拌均匀。
• 黑巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
• 把乳酪糊离开隔水，加入鸡蛋，vanilla 香精，搅拌均匀。
• 从冰箱拿出三个蛋白，打致硬性发泡，先将1/3打发的蛋白加入白巧克力乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，备用。
• 下来取出剩下的三个蛋白，打致硬性发泡，先将1/3打发的蛋白加入黑巧克力乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀。
• 先在烤盘上的中间加入6大汤匙白巧克力乳酪糊，在放上6大汤匙 黑巧克力乳酪糊。重复此动作至完。
• 把烤盘轻轻的摇一下，然后在桌面上轻敲几下，震出气泡。
• 用水谷去方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里闷15分钟。
• 拿出蛋糕待凉脱模，把蛋糕收入冰箱，大约两三个小时即可享用。