Dark chocolate cheese cake
By VicentaLakin
Recipe Recommendations
- Digestive biscuits 100 grams
- butter 50 grams
- dark chocolate 70 grams
- light cream 50 grams
- cream cheese 250 grams
- white granulated sugar 55 grams
- eggs of 2
- sweetening
- baking
- several hours
- ordinary
Steps for Dark chocolate cheese cake
1
All raw materials are ready and weighed well.
2
First make a biscuit base (100 grams of digestive biscuits, 50 grams of butter). Put the digestive biscuits into a food preservation bag, tie a slip knot at the mouth of the bag, and roll them into biscuits with a rolling pin.
3
Liquefy butter in a microwave.
4
Pour the biscuits into the liquefied butter.
5
Grasp butter and biscuits with your hands evenly.
6
Pour the mixture into the mold (I used a 6-inch mold) and tighten it with a small spoon.
7
After pressing, place in the refrigerator and refrigerate.
8
Secondly, make a cake paste (250 grams of cream cheese, 55 grams of white sugar, 60 ml of light cream, 2 eggs) and soften the cream cheese with heat-insulating water.
9
Add white sugar and beat with an electric whisk until smooth.
10
Add one egg.
11
Stir well.
12
Add another egg and stir well.
13
Remove container from hot water, add the light cream and stir well. (If you have vanilla essence, you can also add 1.25 ml, which is 1/4 teaspoon of vanilla essence. I will omit it if I don't have it)
14
Wrap a layer of tin foil on the movable bottom mold and pour the cheese paste into the prepared cookie bottom.
15
Place the cake pan in a baking pan and add water 1/3 way up the pan. Preheat, middle layer, 160°, up and down fire for one hour.
16
烤好后，不脱模，温室冷却。冷却时，做黑巧克力涂层（黑巧克力70克、淡奶油50克、黄油10克）。黄油黑巧克力放一起，微波。黄油液化，黑巧克力变得很软很软。加入淡奶油、Stir well.将温热的巧克力涂层倒入蛋糕模中。静置一小会，等黑巧克力涂层变平整后，冰箱冷藏4小时以上。Dark chocolate cheese cake Make Tips
1. Crush the biscuits as much as possible, and the effect will be better.
2. The bottom of the biscuit must be compacted, otherwise it will affect the production of the entire cake.
3. You can also directly microwave the cream cheese without using hot water to soften it, but not for too long. Depending on the power of your microwave oven, just soften it.
4. The eggs should be added twice, which will make the cheese paste more delicate.
5. The dark chocolate coating must be warm and not too hot.
6. Be sure to refrigerate for more than 4 hours, otherwise the cake will be too soft and difficult to cut.
2. The bottom of the biscuit must be compacted, otherwise it will affect the production of the entire cake.
3. You can also directly microwave the cream cheese without using hot water to soften it, but not for too long. Depending on the power of your microwave oven, just soften it.
4. The eggs should be added twice, which will make the cheese paste more delicate.
5. The dark chocolate coating must be warm and not too hot.
6. Be sure to refrigerate for more than 4 hours, otherwise the cake will be too soft and difficult to cut.