Those who like desserts should not miss Chocolate Cheesecake

Those who like desserts should not miss Chocolate Cheesecake

Introduction:

"Chocolate cheese cake, a variety of delicious mixed in, like dessert people must not miss oh. I'm made of a 6-inch demoulding cake mold. This cake is the first diary published by gourmet. After sorting it out, I'll send out the recipe today. "

Production steps:

Step 1: let's take a look at the raw materials I prepared.

Step 2: take the cheese out of the freezer and put it in a big bowl to soften at room temperature. I put it in my egg bowl.

Step 3: in the supermarket to buy a kind of biscuit, is sandwich, afraid to affect the taste, so I use a knife to remove the sandwich layer.

Step 4: take a fresh-keeping bag and put the digested biscuit into the fresh-keeping bag.

Step 5: use a rolling pin to crush the digested biscuits. The better if it is super crushed.

Step 6: the first time I did it, I thought it was very broken, but I found that it could be more broken. I began to pack a fresh-keeping bag. I broke the bag in the middle of the way, put another one on the outside, and kept pressing.

Step 7: cut 50 grams of butter into small pieces and heat in water until it dissolves into liquid.

Step 8: the butter has melted.

Step 9: pour crushed biscuits into butter.

Step 10: grasp the biscuit crumbs and butter by hand.

Step 11: grab the biscuit crumbs and butter evenly, pour them into the cake mold, spread the biscuit crumbs evenly on the bottom of the cake mold, and press them with a spoon. Be sure to press them flat and tight.

Step 12: after pressing, put the cake mould into the refrigerator for storage.

Step 13: now we can make the second layer of the cake. In the picture, I take 250 grams of softened cream cheese from the refrigerator in advance and add 50 grams of sugar.

Step 14: put the cream cheese container into the hot water pot, and beat the cream cheese and sugar together with the electric egg beater until smooth.

Step 15: first beat an egg into the cheese paste, then beat it with the electric beater, and then add another one.

Step 16: beat the cheese paste with two eggs.

Step 17: take out the bowl from the hot water, pour 60ml light cream and 1.25ml vanilla essence into the cheese paste, stir well to form the cheese cake paste.

Step 18: take out the cake mould from the refrigerator and pour the cheesecake paste into the cake mould with biscuit crumbs.

Step 19: shake slightly to make the cake paste even.

Step 20: pour hot water into the baking pan, cover the bottom of the cake mold with tin foil, and add about 1 / 3 of the deep bottom of the baking pan with water.
Preheat oven to 160 degrees, middle layer, heat up and down for 1 hour.

Step 21: an hour later, the cheesecake is ready, take it out of the oven, cool and wait.

Step 22: after the cheesecake has cooled for a while, we can make the chocolate layer. Put 70 grams of dark chocolate, 10 grams of butter and 60 grams of light cream into a large bowl.

Step 23: heat the butter and chocolate over water and stir constantly.

Step 24: warm the chocolate mixture and pour it on the cheesecake.

Step 25: shake it gently to spread the chocolate mixture on the cake, then the chocolate cheese cake is ready, covered with plastic film, and put it in the refrigerator for refrigeration. Sometimes it is made the night before and taken out to eat the next day.

Step 26: it's really delicious

Materials required:

Cream cheese: 250g

Butter: 50g

Animal light cream: 60g

Dark chocolate: 70g

Eggs: 2

Biscuit: 100g

Vanilla extract: 1.25ml

60ml light cream

Fine granulated sugar: 50g

Note: 1, vanilla essence can not be added, but because I do it for the first time, so I'm still ready to put all the ingredients. 2. Because it's a living cake mold, if you need to wrap tin foil when baking, if you don't wrap it, water will enter the cake mold. 3. When demoulding, use a knife to make a circle along the cake mold wall. I feel that I didn't make a good mark, and some edges were damaged. I feel heartache. 4. When I took out the picture the next day, I found a small problem, that is, there was some flowing water on the surface of the cake, which led to some color fading on the surface of the cake. The summary reason is that when the cake was covered with preservative film at night, the cake did not cool completely, resulting in the generation of water vapor. Therefore, if it needs to be covered with preservative film for refrigeration, if there is time, it is better to wait until it has cooled completely. 5. I use Jun's prescription, but I don't know why I feel that the bottom of the biscuit is thick this time. Maybe I can use two-thirds to half of the biscuit next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other