Chocolate cheese cake
By VirginieKoch
Ingredients: butter,eggs,fine sugar,vanilla extract,dark chocolate,cream cheese,animal whipped cream,Digestive biscuits
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate cheese cake
1
Use a rolling pin to press the digestive biscuits into pieces.
2
Cut the butter into small pieces and heat over water until it melts into a liquid state.
3
Pour the shredded digestive biscuit into the butter. Digest the biscuit crumbs and butter with your hands and grasp well.
4
Pour the evenly grasped shredded digestive biscuits into the cake mold, spread them evenly on the bottom of the cake mold, and press flat and pressed tightly. After laying the biscuit base, place the cake mold in the refrigerator and refrigerate for later use.
5
Put the cream cheese into a large bowl.
6
Heat under water until the cream cheese is completely softened. Add fine sugar to a bowl and beat the cream cheese and sugar together with an electric egg beater until smooth. Beat the two eggs one by one into the cheese paste and beat evenly with an electric egg beater. Stir the first egg and cheese paste well before adding the other.
7
You can now remove the bowl from the hot water. Pour animal whipped cream and vanilla essence into the cheese paste (do not put in without vanilla essence), stir well to make a cheesecake paste.
8
Remove the refrigerated cake mold.
9
Pour the stirred cheesecake paste into the refrigerated cake mold. Prepare a baking sheet. Place the cake mold in a baking sheet (if it is a movable bottom mold, wrap the bottom of the cake mold with tinfoil) and fill the baking sheet with water.
10
Preheat the oven to 160 degrees C, place the cake mold and baking sheet into the oven, middle layer, and bake over high heat for 1 hour. After taking out the baked cheesecake, cool it to room temperature together with the cake mold without removing the mold.
11
Cut the dark chocolate and butter into small pieces and place in a large bowl. Pour in 60 grams of animal whipped cream. Heat the bowl over water and stir constantly until the butter and chocolate have completely melted.
12
While the chocolate mixture is warm (it must be warm and not too hot), pour the chocolate mixture into the cake mold and pour directly on the cheesecake.
13
Let stand for a while, until the chocolate mixture becomes smooth, place the cake mold in the refrigerator and refrigerate for more than 4 hours. When demoulding, use a knife to draw a circle along the wall of the cake mold to easily demoulding. Cut it open, it tastes good.