Black Forest Cheesecake
1.
Cake base material: biscuits: 100 grams, butter: 50 grams
2.
Cheese paste ingredients: 250 grams of cream cheese, 40 grams of caster sugar, 2 eggs, 45 grams of canned black cherries, 25 canned black cherries, 15 grams of rum, 2.5 grams of vanilla extract, 50 grams of dark chocolate, 25 grams of milk
3.
Surface decoration materials: appropriate amount of dark chocolate shavings, 20 canned black cherries, appropriate amount of powdered sugar, 150 grams of cream
4.
Cream frosting ingredients: 100 grams of butter, 50 grams of powdered sugar, 20 grams of condensed milk, 10 grams of rum, 30 grams of milk, 15 grams of honey, 10 grams of lemon juice, 3 drops of vanilla extract
5.
Cream frosting steps: the butter is naturally softened at room temperature and then added with powdered sugar to whip to a very fluffy state
6.
Then add honey, condensed milk, rum, lemon juice, and vanilla extract together and stir well
7.
Then add milk and continue to stir evenly, whipping until smooth and delicate, ready to use
8.
Black Forest Step: Put the tin foil outside the 6-inch cake mold for later use
9.
Crush the biscuits (or put them in a fresh-keeping bag and use a rolling pin to smash them), then use a larger sieve to sieve out the remaining granular biscuits, and continue to sift out the remaining biscuits in the same way
10.
Butter and chocolate melt together in heat insulation
11.
After the butter is partially melted, add it to the biscuits and mix together until it is kneaded and can form a dough.
12.
Put the bottom of the biscuit into the mold and flatten it, press the bottom of the biscuit and put it in the refrigerator to make the cheese paste
13.
Then make the cheese paste. After the cheese is softened at room temperature in advance, beat it with sugar and cornflour.
14.
During the beating process, stop and scrape the area around the egg-beating bowl with a rubber spatula before beating. Repeat the operation 3 times to fully blend and evenly blend
15.
Add eggs in portions and mix well
16.
Pour in the canned black cherry syrup and stir well
17.
Cut the dark chocolate into small pieces, add the milk and heat it to dissolve in water
18.
Pour the melted chocolate into the cheese paste and mix well
19.
Pour a third of the cheese paste into the mold prepared earlier
20.
Put 25 black cherries on the cake batter
21.
Pour in the remaining cheese paste
22.
Put the cake mold in a darker baking tray, pour cold water (bake over water), and bake the oven at 170 degrees for about 1 hour until the surface becomes darker. The cake batter is completely solidified and can be out of the oven. After natural cooling, put it in the refrigerator. Refrigerator for 5 hours
23.
Refrigerate the cheesecake and take it out. Use a knife to cut off the thin layer of skin on the surface
24.
Then use a spatula to spread the cream on the outside
25.
The remaining butter cream is put in a flower bag, and a circle of butter flowers is squeezed out of the scallop flower mouth
26.
Sprinkle chocolate shavings in the center
27.
Use a spatula to scoop up the chocolate chips to stick to the periphery of the cake
28.
Finally, put a black cherry on top of a circle of cream flowers
