家有巧克力控和芝士控的大宝，妈妈平时做蛋糕的首选就是或巧克力味或芝士味，巧克力和芝士两者皆含的巧克力芝士蛋糕自然更受大宝的青睐。

被妈妈不断改进的白巧克力芝士蛋糕，巧克力的甜蜜和芝士的香浓达到了完美的结合，质地细腻顺滑，口感香醇浓郁甜而不腻，当之无愧地跃居大宝最爱的芝士蛋糕之位。大宝不像妈妈那样需要控制甜食，吃完一块毫不客气地再来一块，羡煞S妈妈。

 白巧克力芝士蛋糕(White Chocolate Cheesecake):

 蛋糕底：

 全麦饼干150克   黄油60克

  做法：

1、将饼干放入密封保鲜袋，用擀面杖擀碎，或是放入搅拌机中搅碎

2、将黄油融化，与饼干碎搅拌均匀

3、蛋糕模底层铺上烘焙用纸, 将拌匀的饼干碎平铺在模具底部, 轻轻压紧后放冰箱冷藏约30分钟

  蛋糕馅：

  奶油奶酪（Cream Cheese）500克，细砂糖 (caster sugar )100 克，酸奶油（Sour Cream） 250克，鸡蛋 3个，白巧克力 300克，鲜奶油（fresh cream）100毫升，香草精1小勺

   制作过程：

1、烤箱预热180度。烤箱底层放一个装有水的大烤盘。巧克力隔热水融化。

2、奶油奶酪室温软化后加糖用电动打蛋器打至光滑细腻无颗粒

3、加入酸奶油，搅拌均匀

4、分次加入鸡蛋搅拌均匀，每打进一个都要搅拌润滑后再加另一个

5、加入融化的白巧克力，搅拌均匀

6、加入鲜奶油和香草精，充分搅拌润滑成奶油芝士糊，倒入蛋糕模具中

7、入预热好的烤箱， 180度烤30分钟后将温度下调到160度再烤30分钟。

烤完后不要立即拿出来，烤箱半打开让蛋糕在烤箱里自然冷却，之后将整个模具盖上保鲜膜置于冰箱冷藏2小时以上或过夜，脱模切块食用。

偶尔勤快一把，熬一碗清甜的橙汁糖浆，吃之前慷慨地淋两大勺，哇塞，怎样的简单却奢华的享受！

橙汁糖浆：1 ¼杯新鲜橙汁和1/2杯糖一起放锅里中小火熬至汁水浓稠，关火，加橘子瓣或橙子肉。

White Chocolate Cheesecake

Base

150g biscuit crumbs

60g butter, melted

Filling

500g cream cheese

100g caster sugar

250g sour cream

3 eggs

300g white chocolate, melted

100ml fresh cream

1tsp vanilla essence

Orange syrup

1¼ cups orange juice

½ cup sugar

2 mandarins, peeled and segmented

Method：

1.       Lightly grease a 22cm round, loose-based cake pan. Line the base and sides with baking paper.

2.       Combine the biscuit crumbs and butter. Press the biscuit mixture onto the base of the cake tin. Chill.

3.       Preheat the oven to 180°C fan-forced. Place a large shallow pan of water in bottom of oven。

4.       Soften the cream cheese to room temperature. Using an electric beater, mix the cream cheese and sugar in a bowl until smooth.

5.       Add sour cream, beating to combine

6.       Beat in eggs, one at a time, until smooth

7.       Stir in melted chocolate

8.       Add cream and vanilla essence, mix well until smooth and creamy

9.       Pour onto the chilled biscuit base.

10.   180°C bake for 1/2  hour then reduce to 160°C bake for another 1/2 hour or until filling is set. Turn oven off and let oven door ajar allowing cheesecake to remain in oven until cool. Then refrigerate at least 2 hours or overnight.

To prepare the orange syrup, simmer the  orange juice and  sugar in a stainless-steel saucepan until reduced and thick. Remove from the heat and add the mandarin segments or orange slices. Cool, then chill.

Serve the cheesecake topped with the orange syrup and mandarin segments.