波纹芝士蛋糕最初风靡于日本，后来通过台湾传入大陆。这种蛋糕以其独特的制作工艺和营养丰富的配方受到欢迎，其制作方法不同于传统的芝士蛋糕，它采用了更为复杂的工艺流程，使得不仅口感细腻，而且营养价值高。
用料
饼干底
饼干碎
240克
无盐黄油
50克
芝士馅
奶油奶酪
430克
白砂糖
120克
全蛋液
100毫升
可可粉
10克
玉米淀粉
10克
波纹芝士蛋糕的做法
- 饼干底：将饼干碎和融化的无盐黄油混合搅拌均匀，放入9寸披萨盘中铺平压紧，放入冰箱冷藏约1小时左右。
- 将白砂糖和软化的奶油奶酪倒入搅拌盆搅打至松软、光滑。
- 将全蛋液分多次倒入搅拌盆搅打均匀。
- 将玉米淀粉倒入搅拌盆混合搅拌均匀。
- 将制作好的芝士糊分成两份，其中一份加入可可粉混合搅拌均匀。
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- 将两份芝士糊混合搅拌，无需搅拌均匀，倒入披萨盘。
- 将装有芝士糊的披萨盘放入烤箱上火 170度，下火170度，烘烤约10分钟将温度降至上火150度，下火150度，烘烤约50分钟。
烘烤结束以后凉透放入冰箱冷藏6-8小时脱模即可食用。
