波紋芝士蛋糕最初風靡于日本，后來通過臺灣傳入大陸。這種蛋糕以其獨特的制作工藝和營養(yǎng)豐富的配方受到歡迎，其制作方法不同于傳統(tǒng)的芝士蛋糕，它采用了更為復雜的工藝流程，使得不僅口感細膩，而且營養(yǎng)價值高。

用料

餅干底

餅干碎

240克

無鹽黃油

50克

芝士餡

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

波紋芝士蛋糕的做法

1. 餅干底：將餅干碎和融化的無鹽黃油混合攪拌均勻，放入9寸披薩盤中鋪平壓緊，放入冰箱冷藏約1小時左右。

1. 將白砂糖和軟化的奶油奶酪倒入攪拌盆攪打至松軟、光滑。

1. 將全蛋液分多次倒入攪拌盆攪打均勻。

1. 將玉米淀粉倒入攪拌盆混合攪拌均勻。

1. 將制作好的芝士糊分成兩份，其中一份加入可可粉混合攪拌均勻。
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1. 將兩份芝士糊混合攪拌，無需攪拌均勻，倒入披薩盤。

1. 將裝有芝士糊的披薩盤放入烤箱上火 170度，下火170度，烘烤約10分鐘將溫度降至上火150度，下火150度，烘烤約50分鐘。
   烘烤結束以后涼透放入冰箱冷藏6-8小時脫模即可食用。