一脚踏两船~Black&White Chocolate Cheesebar

一口就爱上了~十分重口味噢！
乳酪加上白巧克力的甜，带点苦味有点脆皮的底层。配上上层那"一滩滩"的巧克力饼酥，不会很腻~
黑白巧克力的芝士条，你可以想象这可不是普通的浓郁噢！

你问我爱黑的还是白的?
我可以一脚踏两船，两个都爱吗？

第一次买白色的烘焙巧克力~
第一次勇敢（与脂肪挣扎）的把黑白巧克力配在一起，知道他们一定会带给我惊喜

食谱是来自the hummingbird bakery系列cakedays一书，是我弟媳从英国买来送我的。很厚很有quality的食谱书，非常感激她这份用心。 我会参与 DG 的 Aspiring Bakers #7 ━ Chocolate Delight (May 2011)

我把食谱的分量减半（17cmX17cm的四方烤盘）

Base:
125g unsalted butter
210g caster sugar (糖的分量多的惊人，我调整至150g）
1 egg
190g plain flour
30 cocoa powder
1/2 tsp bicarbonate of soda

Topping:
40g white chocolate
150g cream cheese
30g icing sugar
1 egg

Method:
1. Cream butter and sugar until light and fluffy. Add the egg, mix well.
2. Sift together the remaining ingredients, mix in.
3. Spare one-quater of the dough, cover with cling film and place in the fridge. Line the baking tray with aluminium foil, the press the remaining dough into the tray and allow it to set in the fridge for 20-30 mins.
4. Bake the dought for 20-25 mins at 170C. Allow to cool completely before adding the topping.
5. Melt the chocolate over simmering water.
6. Mix cream cheese with sugar until smooth. Add the egg and mix through, then stir in the melted chocolate.
7. Spread the cheese mixture on the cooled base, then remove the reserved dough from the fridge and crumble in large pieces over the cheesecake.
8. Bake for 25 mins at 160C, then allow to cool completely before placing in the fridge for few hours to set.