Black Forest Cheesecake
1.
Cake base material: biscuits: 100 grams, butter: 50 grams
2.
Cheese paste material: cream cheese: 250g, caster sugar: 40g, eggs: 2 pieces, canned black cherries in syrup: 45g, canned black cherries 25, rum: 15g, vanilla extract: 2.5g, dark chocolate ：50 grams, milk: 25 grams
3.
Surface decoration materials: dark chocolate chips: appropriate amount, canned black cherries: 20, powdered sugar: appropriate amount, butter cream: 150g
4.
Cream frosting ingredients: butter: 100g, powdered sugar: 50g, condensed milk: 20g, rum: 10g, milk: 30g, honey: 15g, lemon juice: 10g, vanilla extract: 3 drops
5.
Cream frosting step ▼1. After the butter is naturally softened at room temperature, add powdered sugar and whip until it is very fluffy.
6.
2. Then add honey, condensed milk, rum, lemon juice and vanilla extract together and stir well
7.
3. Add milk and continue to stir evenly, whipping until smooth and delicate, ready to use
8.
Black Forest Step ▼ 1. Put the tin foil outside the 6-inch cake mold for use
9.
2. Mash 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.
3. Butter and chocolate melt together in heat insulation
11.
4. After the butter is partially melted, add it to the biscuits and mix together until it can be kneaded into a dough.
12.
5. Put the bottom of the biscuit in the mold and flatten it, press the bottom of the biscuit and put it in the refrigerator until the cheese paste is made
13.
6. Then make the cheese paste. After the cheese is softened at room temperature in advance, beat it with sugar and cornflour evenly.
14.
7. In the process of beating, 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.
8. Add eggs in portions and mix evenly
16.
9. Pour in the canned black cherry syrup and stir evenly
17.
10. Cut the dark chocolate into small pieces, add the milk and heat it to melt in water
18.
11. Pour the melted chocolate into the cheese paste and mix well
19.
12. Pour a third of the cheese paste into the mold prepared earlier
20.
13. Put 25 black cherries on the cake batter
21.
14. Pour in the remaining cheese paste
22.
15. Put the cake mold in a deep baking tray, pour cold water (bake over water), and bake the oven at 170 degrees for about 1 hour until the surface color becomes dark. The cake batter is completely solidified and does not shake, then it can be out of the oven. After natural cooling, place it Put it in the refrigerator for 5 hours
23.
16. Refrigerate the cheesecake and take it out. Use a knife to cut off the thin layer of skin on the surface
24.
17. Use a spatula to spread the cream on the outside
25.
18. 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.
19. Sprinkle chocolate chips in the middle
27.
20. Use a spatula next to scoop up the chocolate chips to stick to the periphery of the cake
28.
21. Finally, put a circle of cream flowers on top of each with a black cherry.
29.
Finished
30.
...
31.
...
32.
...
