Chocolate cheese cake
By BrennaKing
This is the second cake I made. I refer to Junzhi's. I found that as long as I carefully follow Junzhi's recipe, I will rarely fail! This chocolate cheesecake tastes good and is not worse than what is sold outside. Basically, there is nothing to pay attention to, just be careful when boiling the chocolate paste later and thoroughly mix the butter and chocolate together, otherwise the finished product will leave traces that the butter cannot melt into the chocolate paste on the surface! Because of this, I added the lily to sprinkle powdered sugar on the surface! (The cost of making this cake is only 30 yuan, which is cheaper than Bread Newword and Barnami's chocolate cheese cake. The most important thing is that it is fun to make it yourself and you can eat cakes without additives. Why not?)
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate cheese cake
1
Prepare the ingredients and leave the cream cheese at room temperature in advance.
2
Put the biscuits in the bag, tie them in knots, and use a rolling pin to roll out the biscuits as much as possible so that they can be pressed firmly.
3
Place the rolled biscuits in the mold. (It is highly recommended to use a leave-bottom cake mold to make this cheesecake, so that it can be peeled off beautifully!)
4
Cut the butter into small pieces and melt into oil through hot water.
5
Pour in the melted butter, squeeze hard, and place in the refrigerator to chill.
6
Heat a pot of water until the cream cheese is softened, add fine sugar, and beat with an electric egg beater until smooth.
7
Add the two eggs to the cheese paste in two times. Mix the first egg and the cheese paste well before adding the second egg.
8
Pick up the mixed cheese paste from the hot water, add animal cream and vanilla extract (save if you don't have it)
9
Add the cheese paste and place it on the chilled cake base.
10
Bake the cheesecake in a water bath, prepare a baking pan, and place the cake mold in (if the cake mold is a movable bottom, you need to wrap the bottom with tinfoil to prevent water from dipping when adding water to bake) Add more than 1/3 of the height of the cake mold. Preheat the oven to 160 degrees, put the baking pan into the oven, and bake on high and low heat for 60 minutes.
11
After the cheesecake is baked, take it out and let it cool. Don't remove it yet and place it in the refrigerator until it is at room temperature. While we wait, let's make the chocolate layer. Cut the butter and chocolate into small pieces, place them in a basin, add 60 grams of animal cream, and place them in a pan with hot water.
12
Melt the chocolate and butter together through hot water. Be careful when doing this and try to mix the butter in the chocolate paste. (I didn't do it well at this step, which led to some butter blocks that didn't melt together on the surface)
13
Pour the melted chocolate paste (not too hot, it must be warm) into the cheesecake that has been chilled to room temperature, gently shake it to make the surface even, and place it in the refrigerator for more than 4 hours!
14
After taking it out of the refrigerator, use a hot towel or hair dryer to blow off the cake mold. This will make it easy to remove the mold beautifully. When cutting, put the knife in hot water to soak it or bake it on fire, and do this every time you cut it.
15
Uh-huh.. I'm not exaggerating.. This cheesecake... The taste is really amazing. What satisfies me the most is the cheesecake layer, which smells as good as what is sold outside! Hehe... Serve with milk or coffee. A comfortable and relaxing afternoon tea time began... Hurry up and do it!