這是Princess Megan三歲生日蛋糕，名堂是：Strawberry Chocolate Souffle Cheesecake ☞草莓巧克力舒芙蕾芝士蛋糕
Flourless, 無麵粉
No cracks, 無裂痕
No wrinkle, 無皺紋
Color even, 顏色均勻
But, very sweet, hahaha. Think i should have reduced the strawberry chocolate chip. I have seen people using either white chocolate or dark chocolate, guess i'm the first one who try with strawberry chocolate chip?
時隔那麼久，BB Megan 還是很喜歡 Frozen, 我也是找了很多間bakery shop 才找到一間有賣，1 set rm19.90, 不貴，而且，都蠻大的，我以為小小只的。
Ingredients:
5 eggs, separated 雞蛋，分白黃
200g cream cheese 芝士奶酪
190g strawberry chocolate chip 草莓巧克力粒 (may use other chocolate bar)
Method:
preheat oven 170° 預熱烘爐
1) melt cream cheese and chocolate 溶化芝士+巧克力
2) add in egg yolk, mix well 加入蛋黃
3) beat egg white till stiff peak formed 把蛋白打至硬性發泡
4) fold in egg white to yolk mixture in 3 batches 把蛋白以3次加入蛋黃混合物
5) water bath. 170° 15 minutes, 160° 15minutes, off heat, let the cheesecake sit in the oven with door ajar for another 15minutes 水浴法。170°烘15分鐘，160°烘15分鐘，然後關電，讓芝士蛋糕在烘爐裡再坐多15分鐘 (門打開一點)
6) chill for few hours 冷藏幾小時
As im using lose base tin (8" 模)
Not very pink
Water bath
Nice, no crack, no wrinkle
❀❀❀❀❀❀❀❀❀❀
Princess Megan
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