The cheesecake is my son's request, so take this opportunity to practice.This cake is also quite good to give to people.Since I've posted about 8 inches of chocolate cake before, I won't be doing much introduction here.Please open my recipe for cocoa butter cake.

WHAT YOU NEED

Ingredients

8 inches by 1 inch
250 grams of cheese
500 grams of Nestle cream
100 grams of milk
White sugar 130 grams
4 pieces of gelatin
3 tablespoons of cocoa powder
Finger biscuits (1 packet) 200 grams
A clean piece of white paper
1 colored ribbon

How TO MADE Cheese and cheese cheesecake

Steps 1 to 4

1. Divide the cocoa cake into three pieces.

2. Take out two pieces of cake and line them up and draw four circles with a small knife.

3. Put 100 grams of sugar and 100 grams of milk in a saucepan, and stir the cheese in insulating water until it is grain-free.

4. The gelatin is soaked in cold water in advance, and the gelatin is melted in hot water.

Steps 5 to 8

5. The melted gelatin is mixed evenly with the cheese paste.

6. Put the fresh cream in a drying bowl and beat it to seven with an egg beater.

7. The fresh cream is added to the cheese paste and mixed evenly.

8. Mixed cheese paste

Steps 9 to 12

9. Take an 8-inch living-bottom cake mold and place the 3 cake circles separated by the cake slices in the lowest layer.

10. Put the cheese paste in the flower bag, cut a small hole, and squeeze the cheese paste out to fill the empty spaces of the three cake circles.

11. As shown in figure

12. Take two separate cake circles and put them in a white cream circle, and then fill them with cheese paste, so that you have four layers in a row.

Steps 13 to 16

13. The remaining cheese paste is covered with a flat surface and placed in the refrigerator for more than four hours.

14. Take a clean white A4 paper, draw the chessboard with a pencil, mark it, and cut the chessboard with scissors.

15. A good chessboard drawing.

16. Prepare a packet of finger cookies.

Steps 17 to 20

17. Take out the refrigerated cake and cut the drawings on the surface of the cake.

18. A layer of cocoa powder is evenly screened on the surface of the drawing.

19. Take out the drawings, and look, the chess pieces come out.

20. Use an electric blower to blow around the cake mold for a while, and the mold warms up and the cake easily falls out of shape.

Steps 21 to 24

21. Cut the finger biscuits a little, or not at all, wrap around the entire edge of the cake, tie a butterfly knot with colored ribbon and finish it firmly.

22. Finished product.

23. The checkered cake is done.

24. Cut and finished.

25. Small tip: cocoa butter ingredients: 5 eggs of egg yolk, 90 grams of white sugar, 75 ml of milk, 75 ml of corn oil, 80 grams of low-calorie flour, 20 grams of cocoa powder, 4 drops of vinegar.

26. For more information, please see my recipe for 8-inch cocoa butter cake, which I don't do much about here.

27.