When you eat a piece of this cake into your mouth, the thick chocolate layer is always wrapped around the tip of your tongue. The slippery and sweet cheese layer is so sweet that you can't bear to open your mouth and taste it. You just want it to slowly melt by itself. Finally, there is a slightly crispy butter cookie layer, mixed with the original dark chocolate, and there will be a strong sense of satisfaction from the bottom of your heart.
No wonder it is said that eating desserts will make your mood feel better. It turns out that this is the case. With a cup of coffee, the perfect afternoon tea begins ~~
This recipe is Junzhi's recipe. The original recipe contains 250g of cream cheese, but my family only has 180g. I didn't buy a new one, so I just made do with it. The mold of the original recipe is 6-inch, but mine is 8-inch, so after the cake is made, it is very short and clumsy, but it will be fine as long as it does not affect the taste. Hehe ~~
chocolate cheesecake
Recipe Recommendations
- Digestive biscuits 100g
- unsalted butter 50g
- cream cheese 250g
- fine sugar 50g
- light cream 60g
- eggs two
- butter 10g
- milk fragrance
- baking
- a day
- senior
Steps for chocolate cheesecake
1
If the cake is ready and wants to give it away, you must first wrap the bottom of the open-bottom mold with tinfoil, so that you can directly drag the tinfoil and move it into the cake box. If you eat it yourself, you don't need to wrap it.
2
Weigh the various ingredients in advance. Cookie layer: 100g of digestive biscuits, 50g of unsalted butter.
3
Cheese layer: 250g cream cheese, 50g fine granulated sugar, 60ml light cream, two eggs.
4
Chocolate layer: 70g baked dark chocolate, 60g light cream, 10g butter.
5
First break the digestive biscuits with the cooking machine (if you are very patient, you can use a rolling pin to break them little by little, but it's too much trouble). Melt the butter under water, then pour the crushed digestive biscuits into the butter, mix well, and pour into the mold.
6
Then use a spoon to smooth it out little by little, then tighten it tightly, and place it in the refrigerator to refrigerate.
7
Melt the cream cheese in water, add white sugar, and beat with an egg beater until smooth and free of particles.
8
Then add the eggs in portions, that is, add one first, beat well with an egg beater, and then add the second.
9
Beat the eggs and cheese until well mixed, add the light oil milk, and beat well again. After you are done, it will be purple ~~~~
10
Pour into the mold, shake off the large bubbles, wrap the bottom of the movable bottom mold with tin foil, add water to the baking sheet, preheat the oven at 160 degrees for two minutes, and bake the middle and lower layers for an hour before you can bake the oven.
11
Does the cake look appetizing after it is baked? In fact, it is like this now. When it cools down, place it in the refrigerator and refrigerate it for 4 hours before it can be eaten. It's the original cheesecake sold outside. If you pour some jam on top and some fruit grains inside, it will be fruity cheesecake.
12
Break the chocolate into small pieces, place it in a small bowl, add butter and light cream, melt it over low heat, and pour it directly on the cake surface. Then gently turn the mold with your hand to let the chocolate sauce spread out a little, put it in the refrigerator for four hours, and you can start eating ~~
13
When demoulding, surround the mold with a hot towel and cover it for about ten seconds, and you can demould smoothly. To cut the cheesecake, bake the knife over the fire, cut it down, wipe the knife clean of residue, bake it again, cut it a second time, and so on until the cake is cut into the desired pieces. The same applies to mousse cakes.