日式白朱古力芝士蛋糕 Japanese style Cheesecake

Cheese cake ingredients ：
cream cheese : 250g
White chocolate: 200g
Egg: 6 (large)
Cake flour (without baking powder):50g
材料：
乳酪芝士：250克
白朱古力：200克
蛋：6隻大蛋
低筋麵粉：50克
Tips:
Egg foaming method:
Beat egg white in low speed, avoid in high speed. High speed will make the cake shrink quickly after it’s baked and removed from oven.
Fold whipped egg white into the batter instead of stirring the whipped white. Stirring makes the whites unable to hold or sit its shape and deflates the cake
烘焙小提示：
打發蛋白用低速，避免用高速。高速打發造成過多大氣泡，以至蛋糕出爐後會強烈收縮和凹陷
用切拌手法把蛋白拌入麵糊，而切忌用攪拌的手法。攪拌會令蛋白消泡而導致蛋糕無法爬升
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白朱古力芝士蛋糕材料簡單易做，好好味呀👍👍👍