chocolate milk cheesecake (homemade chocolate milk version) 巧克力奶奶酪蛋糕（自制巧克力奶版）

chocolate milk recipe adapted from Carol with modifications

ingredients
350ml milk
85g dark chocolate chips

cheesecake recipe credited to Facebook member May Chong (with modifications)

Ingredients (makes an 8 inch round cake)
400g chocolate milk
250g cream cheese
50g cake flour, sifted
5 egg yolk
5 egg white
70g caster sugar

自制巧克力牛奶

食材
牛奶 350毫升
黑巧克力豆 85克

奶酪蛋糕食材（可做一个 8寸圆形蛋糕）

巧克力牛奶 400克
奶油奶酪 250克
蛋糕粉 50克，过筛
蛋黄 5颗
蛋白 5颗
绵白糖 70克

Directions/做法

– bring milk to a rolling boil and add to chocolate chips. stir till all chips are melted. weigh out 400g, set aside to cool
牛奶煮至沸腾，加入巧克力豆。搅拌至巧克力完全融化。量出 400克、待凉备用

– preheat oven to 180 degrees and grease an 8 inch baking pan (both bottom and sides). line bottom with baking paper, and flour the sides of the pan (if you are using a removable base pan ~ which is not preferred, ensure you wrap the bottom of the pan with 2 layers of foil)

预热烤箱180度，8寸固底圆模底部垫油纸，四壁涂黄油洒低粉备用（如使用活底，则需要包双层锡纸）

– cut cream cheese into cube, and place into a bowl with chocolate milk over a pot of simmering water. stir till cream cheese melts totally
奶油奶酪切丁，和巧克力牛奶摆入盆中，隔热水不停搅拌，直到奶油奶酪融化为止

– remove from simmering water and sift in flour in 3 additions. stir till there are no more lumps
离火，面粉分 3次加入。叫拌至无颗粒

– add in egg yolk one at a time, mixing well before adding the next egg yolk. sift batter and set aside
蛋黄一颗一颗加入，每加入一颗拌匀后，再加入另一颗。做好的蛋黄糊过筛、备用

– add sugar to egg white in 3 additions, and beat till stiff and shiny peak
糖分 3次加入蛋白，打至湿润、硬性状并带小勾

– fold in egg white meringue into egg yolk batter in 3 additions
蛋白霜分 3次翻拌入蛋黄糊

– pour batter into pan and knock on the bench a few times to remove excess air bubbles
面糊倒入烤盘，在案板上轻拍几次以去除多余气泡

– bake on second lowest rack of oven, water bath method at 180 degrees C for 20 mins, and another 40-50 mins at 150 degrees C ( i baked for another 54 mins)
送入倒数第二层烤箱，水浴发，以 180摄氏度烤 20分钟后，降温至 150摄氏度，继续烤 40-50分钟 （我烤了 54分钟）

–  allow cake to cool slightly after removing from oven. then shake the pan slightly to release the cake from the sides. invert cake on a piece of baking paper, and revert back up immediately on serving plate. chill for at least 4 hours before slicing and serving
出炉晾凉，轻轻晃动模具使四周脱模，倒扣在一张油纸上，再扣到盘中。切蛋糕前先将蛋糕冷藏自少 4小时在切片

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