巧克力起司蛋糕Chocolate Cheese Cake

(這個食譜原本是年初時上傳的，現在補上英文)

我遇到一個對巧克力過敏的小朋友，真心地為他感到惋惜～沒有巧克力的人生是黑白的！尤其是寒流來時，只要巧可力吃完就很痛苦！這時就算外面下雪（天啊上次霸王級寒流還真的下雪）我也要去買巧克力。但是我喜歡苦一點的，see's我完全無法接受（雖然他很有名，有朋友去美國玩就容易收到），太甜喉嚨會癢.......

巧克力已經夠罪惡，再加起司...噢噢真是太超過了！

(I uploaded this recipe at February this year,  now I add English version to share this amazing dessert  with more bakers.)

I feel really sorry for kids who are allergic to chocolate. For me, the life without that dark, rich, bitter sweet magic bean is unimaginable. Chocolate is necessity especially in winter, I can't endure the coldness without the energy it gives to my body and soul. 

This cake is a combination of two of my favorite ingredients: chocolate and cheese. What's more, it's no-bake can set without gelatin!

食譜改寫自recipe adapted from：carol自在生活
份量：15x15cm方模square tin ＋直徑7cm圓模round tin

餅乾底Cookies base

Ａ	奇福餅乾 cookies	70g
Ｂ	奶油/椰子油 melted butter or coconut oil	40g

巧克力起司蛋糕Chocolate Cheese Cake

Ｃ	苦甜巧克力 dark chocolate	130g
Ｄ	奶油乳酪（軟化） cream cheese	150g
Ｅ	溫牛奶 warm milk	50g
Ｆ	糖 caster sugar	30~40g
Ｇ	鮮奶油（冰的） cold heavy cream	150g

巧克力淋醬Chocolate ganache

Ｈ	苦甜巧克力 dark chocolate	100g
Ｉ	鮮奶油 heavy cream	200g

事前作業Preparation

1.慕斯模內四周鋪烤紙，如果是慕斯模要記得在底部包錫箔紙

 Cover your 7-inch round tin with waxed paper, both the bottom and side.

餅乾底Cookies Base

1.將Ａ打碎加入融化的Ｂ拌勻，直到用力捏緊時不會散開，如果需要可以再補融化的奶油

Place cookies in a food processor; process until finely ground.  Add the melted butter, and mix well until crumb mixture holds together. If needed, add more butter. 

2.鋪入慕斯模中壓平冷藏備用

Transfer cookie mixture to the tin, and pat out evenly to make the crust. Place in freezer while proceeding.

巧克力起司蛋糕Chocolate Cheese Cake

1.Ｃ切小塊隔水加熱或微融化
Break the dark chocolate into pieces and melt it using a double boiler or microwave, stir occasionally.

2.Ｄ用打蛋器打軟，加入Ｅ和融化的Ｃ拌勻
In a bowl, use a whisk to beat the cream cheese until smooth. Stir in the warm milk and melted chocolate. Set aside.

3.Ｆ加到Ｇ中用電動打蛋器打發到8分發（就是會殘留在打蛋器上不會滴下來，完全不流動。一開始中速打，打到開始出現紋路時就要換低速不然容易打過頭）

Whip the cream and sugar to soft peak.

4.將2.和3.拌勻（如果太冷3.變硬就稍微微波一下，只要可以攪拌就好不要融化）
Gently stir the cheese mixture and whipped cream together. If the chocolate mixture is set, just microwave it for 30 seconds than it would soften

5.倒入模型中，冷藏3小時以上
Pour the mixture in to the tin and cover with plastic wrap; refrigerate at least 3 hours.

6.要切時用熱刀切，每切一刀都要沾熱水、擦乾
Before serving, release cake off the tin and remove waxed paper from sides. Cut the cake with a knife dipped in hot water. (wipe off knife, and dip in hot water after each slice). 

巧克力淋醬Chocolate ganache
1.把Ｉ加熱到邊緣開始冒小泡泡，倒入切丁的Ｈ中靜置5分鐘，拌勻，確認巧克力都融化
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat. (Can also heat the cream in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. 

2.再放涼一下到低落時能形成緞帶般的折疊就可以淋到蛋糕上。將蛋糕放在鐵網上，下面墊烤盤紙以便收集滴落的淋醬。記得讓一些淋醬從旁邊流下來。
Late the ganache cool slightly. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache over the cake, allow some ganache to drizzle down the side.