Chocolate cheese cake, with a variety of flavors mixed in, is a must for dessert lovers.It's made from a 6-inch removable cake mold.This cake was posted on the first blog of the gourmet, and it was organized, and today I'm posting the recipe.

WHAT YOU NEED

Ingredients

250 grams of cheese
50 grams of butter
60 grams of animal fat
70 grams of dark chocolate
Two eggs.
100 grams of cookies
1.25 ml of herbal tea
60 ml of cream
50 grams of fine sugar

How TO MADE Chocolate cheese cake

Steps 1 to 4

1. Let's take a look at the ingredients.

2. The cheese is taken out of the refrigerator's freezer and put in a large bowl to soften at room temperature, and I put it in my egg pan.

3. A type of cookie bought in a supermarket, which is stuck, for fear of affecting the taste, so it is accidentally removed with a small knife.

4. Take a storage bag and put the digested biscuits in the storage bag.

Steps 5 to 8

5. Digested biscuits are crushed into pieces with a doughnut stick, the better the super-crushed ones.

6. The first time I did it, I thought it was already broken, but in the end I found out that it could be broken even more, so I started putting a fresh bag in it, squeezed the bag a little bit in the middle, put another one on the outside, and kept squeezing.

7. Cut 50 grams of butter into small pieces and heat them until they dissolve into a liquid.

8. The butter has melted.

Steps 9 to 12

9. Pour the crushed cookie crumbs into the butter.

10. Crush the ends of the biscuits and the butter by hand.

11. After grabbing the biscuit end and the butter evenly, pour it into the cake mold, lay the biscuit end evenly on the bottom of the cake mold, press it with a spoon, be sure to press it flat.

12. After compression, the cake mold can be placed in the refrigerator for storage.

Steps 13 to 16

13. Now we can make the second layer of the cake, which is 250 grams of soft cream cheese taken out of the fridge in advance, with 50 grams of fine sugar added.

14. The container of cream cheese is placed in a pot filled with hot water, and the cream cheese and sugar are beaten together with an electric egg beater until smooth.

15. First beat an egg into the cheese paste, and after stirring evenly with an electric egg beater, add another beating evenly.

16. Cheese paste with two eggs stirred evenly.

Steps 17 to 20

17. Take the bowl out of the hot water, pour 60 ml of light cream and 1.25 ml of vanilla extract into the cheese paste, and mix evenly to make a cheese cake paste.

18. Take the cake mold out of the refrigerator and pour the cheesecake paste into the cake mold with the biscuit end.

19. Micro-shaking makes the cake flat and even.

20. Pour hot water into the baking pan, wrap the bottom of the cake mold with tin foil, and add about one-third of the bottom of the baking pan.

Steps 21 to 24

21. Preheat the oven to 160 degrees, medium layer, cook on high heat for 1 hour.

22. After an hour, the cheesecake is baked, taken out of the oven, and cooled while waiting.

23. After the cheesecake has cooled for a while, we can make the chocolate layer.

24. Put 70 grams of dark chocolate, 10 grams of butter, and 60 grams of soft cream in a large bowl.

Steps 25 to 28

25. It is heated and stirred continuously to melt the butter and chocolate.

26. After putting the chocolate mixture to a warm temperature, pour the mixture slowly on the cheese cake.

27. Shake gently so that the chocolate mixture is spread evenly on the cake, and the chocolate cheese cake is ready, covered with a preservative film, placed in the refrigerator and refrigerated, occasionally made the first night and eaten the next day.

28. It tastes really good.

Handy cooking tips

　　You can also leave out 1 tablespoon of herbs, but since it's the first time you've done it, you're ready to put all the ingredients in.2 Because it is a living cake mold, if it needs to be wrapped in tin paper when baking, if not wrapped, water will enter the cake mold.3 When removing the mold, draw a circle along the cake mold wall with a small knife, occasionally feel that it is not smooth, some edges are scratched, heart acheWhen I took it out the next day to take a picture, I found a small problem, that there was some flowing clear water on the surface of the cake, which caused some of the color to fade on the surface of the cake, in summary the reason is that the cake did not cool completely when it was covered with a preservative film at night, causing water vapor to be produced, so if it needs to be covered with a preservative film cooled TX, if there is time, it is best to wait for it to cool completely.I've used five of them, but I don't know why I feel like I've made a thick cookie base this time, and I might be able to use two-thirds to half of them next time.