【巧克力海绵蛋糕底】
预混巧克力海绵蛋糕粉125克、A蛋3粒、牛奶35毫升、溶解牛油35克
9寸烤盘（涂油铺纸）
【芝士顶料】
芝士奶油600克（室温）、细糖140克、鲜奶油600克、
鱼胶粉21⁄2汤匙（以140毫升清水煮溶）
【水果顶料】
A:火龙果泥50克、1⁄2汤匙鱼胶粉+2汤匙清水隔水煮溶、粉红色素少许
B:奇异果泥50克、3⁄4汤匙鱼胶粉+2汤匙清水隔水煮溶、青色素少许
9寸可松脱圆烤盘1个
【巧克力海绵蛋糕做法】
1. 把烤炉预热至180℃，烤盘涂油铺油纸。
2. 用电动搅拌器以高速把巧克力混合料，鸡蛋及牛奶搅拌8-10分钟。（图1）
3. 停机，拌入溶解温牛油。
4. 把面糊倒入烤盘里，然后烤20-30分钟或至熟透，以竹签测试，不沾
物为好。取出蛋糕，待完全冷却后才采用。（图2）
【芝士顶料做法】
1. 隔水把鱼胶粉煮溶解。
2. 用电动搅拌器把芝士奶油和糖搅拌至发起。
3. 加入鲜奶油，搅拌数下。
4. 加入溶解的鱼胶粉，搅拌均匀。（图3）
5. 把材料分成三份。其中一份保留原色，其余2份各别加入A料及B料拌匀。
【组合】
1. 把海绵蛋糕铺在底层上。
2. 倒奇异果泥芝士混合料在海绵蛋糕上，然后收入冰箱藏20-30分钟至定型。（图4）
3. 第二层倒入原色芝士奶油混合料， 然后收入冰箱20分钟。（图5）
4. 最后一层淋上火龙果泥芝士混合料，收入冰箱冷藏3小时后才可以切来吃。（图6）
【Chocolate spongebase】
125 g instant choc sponge mix, 3 “Grade A” eggs, 35 g UHT milk/
water, 35 g melted butter
9” round cake pan (greased & lined)
【Cheese topping】
600 g cream cheese (at room temperature), 140 g castor sugar, 600 g
dairy cream, 2 1⁄2 Tbsps gelatine (dissolved in 140 ml water)
【Fruit topping】
A:50 g dragon fruit puree + [1⁄2 Tbsp gelatine + 2 Tbsps water, double
boil till melted] + some pink colouring
B:50 g kiwi fruit puree + [3⁄4 Tbsp gelatine + 3 Tbsps water, double boil
till melted] + green food colouring
9” round loosebottom cake pan
【To prepare chocolate sponge base】
1. Preheat oven @180℃, greased cake tin with melted butter & line
the base of the cake tin with greaseproof paper.
2. Using electric beater, fitted with a balloon whisk, whisk over high
speed, instant sponge mix, eggs & milk for 8-10 minutes. (pic1)
3. Turn off machine, fold in warm melted butter.
4. Pour into prepared cake tin & bake in preheated oven for 20-30
minutes or until skewer inserted comes out clean.(pic 2)
5. Leave cake to cool completely, before using.
【Method for cheese topping】
1. Melt gelatine in a double boiler or water pot until gelatine mixture
runs clear, set aside.(pic 3)
2. Using beater, beat cream cheese, sugar until creamy.
3. Add in daily cream, pulse a few times.
4. Mix in melted gelatine until well blended.
5. Divide batter into 3 portions. For the first portion, leave plain, the
second add in ingredients A, the dragon fruit mixture and last add in
ingredients B, the kiwi fruit mixture.
【To assemble cheesecake】
1. Lay sponge cake on the base of the cake pan.
2. Pour kiwi green cheesecake mixture over sponge cake & chill in the
refrigerator until set for at least 20-30 minutes. (pic 4)
3. Once the top of the cheese cake starts to set, slowly pour the plain
cheesecake layer over and chill for another 20 minutes.(pic 5)
4. Lastly pour the pink dragon fruit cheese cake mixture on top and
chill for 3 hours before cutting. (pic 6)
