Chocolate Cheesecake

Chocolate Cheesecake

Introduction:

Production steps:

Step 1: put the cream cheese into a large bowl, put it into a large pot with water, heat it with water until the cream cheese softens completely, and beat it smooth with an egg beater

Step 2: add the sugar in the bowl and beat the cream cheese and sugar together with the electric egg beater until smooth.

Step 3: beat one egg into the cheese paste, stir well, then add another egg, continue to beat and mix well

Step 4: take out the bowl in water, add light cream and vanilla essence into the cheese paste, and mix well

Step 5: sift corn starch into cheese paste and mix well

Step 6: put a layer of tin foil on the outer layer of the mold, inject 1 / 3 water into the baking pan, and put it on the bottom layer of the oven. Put the mold on the baking rack on the upper layer of the baking pan. Preheat the oven for 150 degrees and the middle layer for about 60-70 minutes

Step 7: don't demould the baked cake. Demould it when it's cool but at room temperature

Step 8: wait for the cake to cool and start making chocolate sauce. Cut the dark chocolate and butter into small pieces and put them into a large bowl. Pour in 60 grams of animal cream

Step 9: heat in water and stir until butter and chocolate are completely melted

Step 10: cut the cooled cake into pieces, pour the chocolate sauce directly on the cheesecake and decorate with chocolate balls

Materials required:

Cream cheese: 250g

Eggs: 2

Fine granulated sugar: 50g

Animal light cream: 50g

Vanilla extract: 1 / 4 tsp

Corn starch: 10g

Dark chocolate: 40g

Butter: 10g

Note: A: baking cheese cake using water bath method, if it is a bottom mold, pay attention to the bottom must be wrapped with tin foil to prevent water from entering the cake when baking. Every time I pack tin paper, there is a little water in it, so I changed the water bath method. B: you can also pour the cake surface after it is cooled to room temperature, and refrigerate it in the refrigerator for more than 4 hours, which is a double-layer cheese cake

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor