Chocolate cheesecake
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- several hours
- senior
Steps for Chocolate cheesecake
1
Put the cream cheese in a big bowl, put it in a big pot with water, heat it up until the cream cheese is fully softened, and slides with an eggbeater
2
Add fine sugar to the bowl and use an electric omelet to beat cream cheese and sugar to a smooth slide。
3
Plug one egg into the cheese paste, mix it evenly, then add another egg to the mix
4
It's time to put the bowl in the water and add light cream and vanilla to the cheese paste
5
Sift corn starch in the cheese paste
6
The moulds are wrapped in an outer layer of tin paper, filled with a third of fresh water in the oven, at the bottom of the oven, on the grill, on the grill, and the molds are preheated at 150 degrees and 60-70 minutes in the middle
7
Don't get rid of the baked cake before it gets cold in the room
8
When the cake cools, make chocolate sauce, cut the black chocolate and butter, put them in a big bowl and pour them into 60 grams of animal light cream
9
Insulated from water, heated and mixed until butter and chocolate melted completely into chocolate sauce
10
Cake slices after cooling, chocolate sauce on cheesecake, chocolate ballsChocolate cheesecake Make Tips
A: For baking a cheesecake, use the water bath method. If you're using a springform pan, make sure to wrap the bottom tightly with aluminum foil to prevent water from seeping into the cake. I always seem to get some water in, so I switched to a different water bath technique.
B: You can also pour the topping onto the cheesecake after it has cooled to room temperature, then chill it in the refrigerator for more than 4 hours to make a two-layered cheesecake.