Chocolate Cheesecake

Name: Chocolate Cheesecake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g Digestive Biscuits; 50g Unsalted butter; 250g Cream cheese; 50g Caster sugar; 60g Light cream; 2 egg; 70g Baked dark chocolate; 10g butter

by 7566456

4.7 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

This cake, you eat a piece into your mouth, the thick chocolate layer is always entwined on the tip of your tongue, the creamy and sweet cheese layer is so sweet that you can't bear to open your mouth to taste, just want to let it slowly melt away on its own , The last is a slightly crispy butter biscuit layer, mixed with the first dark chocolate, there will be a deep sense of satisfaction from the bottom of my heart.

No wonder it is said that eating dessert will make the mood better. It turns out that it is really like this. With a cup of coffee, the perfect afternoon tea begins~~

This recipe is Junzhi’s recipe. The original recipe’s cream cheese is 250g, but my family only has 180g. I didn’t buy a new one, so I just used it. The mold of the original recipe is 6 inches, and mine is 8 inches, so after the cake is made, it is very short and very scorching, but it does not affect the taste. Hey~~"

Ingredients

Chocolate Cheesecake

1. If the cake is ready and you want to give it away, first wrap the bottom of the live mold with tin foil so that you can drag the tin foil directly to the cake box. If you eat it by yourself, you don't need to pack it.

2. Weigh the various ingredients in advance.
Biscuit layer: 100g digestive biscuits, 50g unsalted butter.

3. Cheese layer: 250g cream cheese, 50g caster sugar, 60ml light cream, two eggs.

4. Chocolate layer: baking dark chocolate 70g, light cream 60g, butter 10g.

5. First break the digestive biscuits with a cooking machine (if you are patient, you can use a rolling pin to break them a little bit, but it's too much trouble). Melt the butter in water, then pour the broken digestive biscuits into the butter, mix well, and pour into the mold.

6. Then use a spoon to flatten it a little bit, then compact it, and put it in the refrigerator.

7. Melt the cream cheese in water, add white sugar, and beat with a whisk until it is smooth and no particles.

8. Then add the eggs in portions, that is, add one first, beat with a whisk, and then add the second one.

9. Beat the eggs and cheese until they are well mixed, pour in the light oil milk, and beat again. After finishing, it's Jiangzi~~~~

10. Pour into the mold, shake off the large bubbles, wrap the bottom of the movable bottom mold with tin foil, add water to the baking tray, preheat the oven at 160 degrees for two minutes, and bake the middle and lower layers for one hour before they are ready to go out of the oven.

11. Does the cake after the oven look so appetizing? In fact, it is now like this. When it is cold, put it in the refrigerator for 4 hours before you can eat it. It's the original cheesecake sold outside. If there is a little jam on top and a little bit of fruit inside, it is a fruity cheesecake.

12. Break the chocolate into small pieces, put it in a small bowl, add butter and light cream, melt it over a low heat, then pour it directly on the cake surface, and then gently turn the mold with your hand to make the chocolate sauce a Spread out a little bit, put it in the refrigerator for four hours, and then you can eat it~~

13. When demolding, wrap the mold with a hot towel and cover it for about ten seconds, then the mold can be demolded smoothly. When cutting cheesecake, first bake the knife on the fire, then cut it, then wipe the residue on the knife, bake it, and cut a second knife, and so on, until the cake is cut as desired. Copies. This method is also suitable for mousse cakes.