Orange & Banana Cheesecake Recipe 香橙香蕉乳酪蛋糕食谱

1. To make sponge cake, whisk sponge mix, eggs and water until light and fluffy． Fold in melted butter, mix until well combined.
蛋糕：将预拌粉、鸡蛋和清水打发至松白，拌入溶化牛油。

2. Spread batter into a lined 18cm (7-in) baking tin .Bake in preheated oven at 180℃for 15-20 minutes. When cool, split into 3 layers.
把面糊倒入铺上油纸的18公分（7吋）烤盘，盛入预热烤箱以180℃烘约15-20分钟；待冷切，切成三片。

3. To make filling, heat up pan to melt butter and sugar, then slow pan-fried the banana until tender. Remove.
馅料：烧热平地锅煮溶牛油和糖，加入香蕉片,慢煎至金黄色，离火。

4. To make cheese layer, beat cream cheese and sugar until soft and smooth.
芝士层：将奶油芝士和砂糖打发至软滑。

5. Melt the gelatine powder with water over double boil. Add into cheese mixture, mix well. Fold in whipped cream.
鱼胶粉和清水隔着沸水调溶解，加入芝士混合物中，拌均；再拌入鲜奶油，搅拌均匀。

6. Line a slice of sponge cake into cake tin, place in banana, then spread half of cheese batter. Cover with cake. Dip the sponge fingers into orange juice and row on the cake. Spread the rest of cheese batter and cover with cake.
放入一片蛋在烤盘，铺上煎香的香蕉，倒入半份芝士糊，铺上蛋糕；手指饼沾上鲜橙汁，铺在蛋糕上，再倒入其余芝士糊，铺平，盖上蛋糕。

7. Frozen the cake until set. Remove, coat the cake with whipped cream, dust with cocoa powder. Decorate as desired.
把蛋糕冷藏至硬；取出，涂上一层鲜奶油，洒上可可粉，加上装饰，即可。