chocolate peanut butter light cheesecake ~ highly recommended 巧克力花生酱轻奶酪蛋糕 ~ 强推

ugly cake? know why? first i invert the top… then revert back.. then realised the markings on the bottom was nice.. after a while, i couldn’t decide which side of the cake i wanted up.. so i ended up reverting up and down and up and down….
丑吧？因为刚出炉时，决定不了蛋糕要朝上还是朝下。。。朝上后，觉得底部纹路挺给力。。翻回底部，觉得顶部颜色鲜艳。。就这样上下反复翻转。。。结果。。蛋糕在我的犹豫不决之中见光死咯。。。

recipe adapted with modifications from/原食谱经调整取自于：Happy Flour

ingredients (7 inch round pan)

200g homemade chocolate peanut butter milk (see personal notes)
120g skippy dark chocolate peanut butter
200g cream cheese
40g cake flour, sifted
80g egg yolk, c. 4 large egg yolk

160g egg white, c. 4 large egg white
70g caster sugar

食材（7寸圆形烤盘）

自制巧克力花生奶 200克（请参考温馨小贴士）
skippy 黑巧花生酱 120克
奶油奶酪 200克
蛋糕粉 40克
蛋黄 80克，约 4颗大蛋黄

蛋白 160克，约 4颗大蛋白
绵白糖 70克

Directions/做法：

place cream cheese, milk and peanut butter in a bowl
stir over a pot of simmering water till cream cheese and peanut butter have totally melted
奶油奶酪、奶水和花生酱放入容器个热水搅拌直到奶油奶酪和花生酱完全溶化

turn off heat and whisk in sifted flour. set aside to cool slightly
熄火、加入过筛面粉。让其稍微冷却

add in egg yolk one at a time and mix well
蛋黄一颗一颗加入、拌匀

sift batter and set aside
面糊过筛、待用

add sugar to egg white in 3 additions, and beat till stiff and shiny peak
糖分三次加入蛋白打发至湿润、硬性状

fold 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 prepared pan and tap on tabletop a few times
面糊倒入烤盘、在案板上轻拍数下

bake using water bath method in second lowest rack of preheated oven of 180 degrees C for 15 mins, and another 60 mins at 165 degrees C
allow cake to cool and chill for a few hours before slicing
送入预热至 180摄氏度烤箱倒数第二层、水浴法烤 15分钟，后转 165摄氏度需烤 60分钟
出炉后待完全冷却、冷藏数小时再切片享用

Personal notes/温馨小贴士:

– i had 150g homemade chocolate peanut butter milk from this post, so i topped it up with another 50g full cream milk
做了这贴子的餐包后，我在剩余的 150克自制巧克力花生奶添加了另 50克全脂奶

• i recommend using a non-removable bottom pan. otherwise, please ensure you wrap the base with foil to prevent water from seeping into the pan. i greased and lined the base and sides of the pan this time, with the sides about an inch higher than the pan. this is because the original recipe suggests baking this in an 8 inch pan. i omitted the sponge layer and wanted a taller cake. hence i used a smaller pan, and raised the “height” of the pan
  我建议使用固定底烤盘。如用活动底，请将底部以锡纸裹实以防止水渗入。这次我将底部和模具边缘抹油、铺烘焙纸。原食谱提议以 8寸圆模烤这款蛋糕。我将原食谱中的海绵蛋糕层免掉。因想烤出高些的蛋糕，所以用了 7寸模子、因此边缘烘焙纸高度比烤盘高出一寸以支撑往上爬的面糊

• baking temperature and time is for reference only
  烘焙温度和时间仅供参考