巧克力薄荷奶油蛋糕Chocolate & mint cheesecake

 

Ingredient（材料）：
185g unsalted butter, melted（185g不咸的黄油，溶化的）
1/4 cup (25g) good-quality cocoa, sifted（1/4杯（25g）质量好的可可粉，过筛的）
1 cup (220g) caster sugar（1杯（220g）精白砂糖）
2 eggs（2个鸡蛋）
1 cup (150g) plain flour, sifted（1杯（150g）中筋面粉，过筛的）
50g dark chocolate, melted, cooled（50g黑巧克力 ，熔化了，冷却了的）
Mint topping（薄荷顶部装饰）
1/3 cup (75g) caster sugar（1/3杯（75g）精白砂糖）
1 bunch mint, leaves picked（1束薄荷，摘了叶子的）
250g cream cheese（250g奶油奶酪）
3 eggs（3个鸡蛋）
1/2 teaspoon peppermint extract (see note)（1/2茶匙精炼薄荷油）
100ml thickened cream（100ml 较稠的奶油）
2-3 drops green food colouring（2-3滴绿色食用色素）
Step 1：
Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
（预热烤箱160°C，在烤盘凃油脂和放20cm正方形大的烘烤纸）
Step 2：
Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
（将黄油，可可粉，糖，鸡蛋和面粉放在一个碗里，然后搅拌混合结合好。在准备好的烤盘压稳固好，然后烘烤15分钟或者直到凝固，放置彻底冷却）
Step 3：
Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
（同时，做薄荷顶部装饰品。将糖，薄荷和1/2杯（125ml）水在炖锅小火加热并且搅拌直到糖溶化。增加火力到中火炖3分钟，然后拿到一边放彻底冷却。将糖浆过滤到罐里，余留的残渣不要。将较稠的奶油食品加工器搅拌一会儿到柔软。加入冷冻糖浆，鸡蛋，薄荷油，奶油和着色剂搅拌处理直到柔滑）
Step 4：
Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
（将奶油蛋糕混合物倒入烤盘然后用箔把烤盘底部紧紧包起来使他不漏水的。将奶油蛋糕放置在深的烤盆，然后加入足够的开水到烤盘的一半。受热至25分钟直到顶部装饰物凝固，蛋糕它会有一点摇晃，但这当冷却的时候会稳固下来。从烤盆拿出来，彻底冷却，然后冷冻2小时直到牢固）
Step 5：
Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve
（将奶油蛋糕切片，挤上冷却的溶化的巧克力即可食用）