![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/12011059930.jpg)
![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/12011083251.jpg)
1饼干底OREO饼干压碎，舖于6吋蛋糕模底
![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/12011048402.jpg)
2起司糊奶油乳酪室温回软打成霜状，加入糖拌匀，分次加入牛奶拌匀，分次加入蛋液拌匀(每加入新的材料，就要分次，拌匀再加)，倒入步骤1，在桌上轻敲出大气泡。
![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/1201104663.jpg)
3巧克力起司糊取步骤2起司糊5g加少许可可粉拌匀，装入塑胶袋剪小孔
![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/12011097184.jpg)
4在面糊上画同心圆，再用牙签向外画花痕，用铝泊纸包2~3层避免分离模进水，烤模上再盖一张铝箔纸
![[Witi?Kitchen]原味重乳酪蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/65/12011024065.jpg)
5取一深烤盘，注入水约2cm，烤箱预热180度，烘烤1HR，关炉火，撕开上盖铝箔，续闷1~2小时，放凉后冰至5小时或隔夜，口感最佳
