Chocolate cheesecake
By VicentaLakin
Just yesterday, when a batch of baked materials, such as cream cheese, came back to replenish their stocks, they were eager to work with women to make a chocolate cheesecake last night. Ice is coming out this morning, making everyone breakfast. I'm looking forward to the women making cake for my birthday。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Chocolate cheesecake
1
Eight of the nuts digestive cakes are ready, squeezed into small pieces with their hands, and the mixer is turned into powder。
2
Butter is melted and cooled with bowls。
3
Cream cheese slices, with full sugar insulation and heating softening。
4
Cracked cookies added 30 grams of melted butter to the six inches of live bottom cake mold. The molds are covered with butter and glue, which is then frozen in the refrigerator。
5
Black chocolate insulation melts, warms。
6
The softed cheese ends out of hot water, the manual egg-beater is evenly mixed, milk and coconuts are added and mixed during the journey. Then one egg was added, and the whole thing was knocked and evened, and two more were added。
7
Then it pours into butter and mixes。
8
It's mixed to the point where there's no particles。
9
Chocolate fluid pours into mixed cheese paste, evenly mixed。
10
Pumped the cheese down into the cookie-painted mold and put tin paper on the bottom。
11
At the bottom of the oven, there is an oven with two thirds of the water and a second layer of cake on the grill. After 30 minutes of preheating and roasting at 160 degrees, the oven pulls out a dish with water and continues to dry for 25 minutes. Open the oven door so that the cake can cool itself and then put it in the freezer for 4-5 hours or take it out the next day。
12
It's normal for the baked cake to shake a little bit, and then it gets solid. If you think the cake is too monotonous, you might want to melt the white chocolate and make it more attractive with a few colored candy。