Chocolate light cheese cake

　　To cut a cheesecake, you have to burn the knife on the fire or boil it in hot water. To cut a knife, you have to wipe the knife clean and bake it again.

WHAT YOU NEED

Ingredients

Cake base and 100 grams of biscuits
50 grams of butter
250 grams of cream cheese
Two eggs.
60 ml of cream
1/4 teaspoon of herbs
70 grams of dark chocolate
60 grams of cream
10 grams of butter

How TO MADE Chocolate light cheese cake

Steps 1 to 4

1. Cheese softened in advance at room temperature

2. The biscuits are placed in a storage bag, pressed into a powder, and then poured into a reserve.

3. The butter is melted into a liquid and poured into the biscuit.

4. Use your hands to grasp the biscuits and butter evenly, pour them into a 6-inch cake mold, lay them evenly on the bottom of the cake mold, press them flat with a small spoon, and put them in the refrigerator for storage.

5. The next step is to make a cake, put the cream cheese in a large bowl, take a pot, pour it into hot water, put the cream cheese in a large bowl, heat it until the cream cheese is completely soft, add fine sugar, and beat it smoothly with an egg beater.

6. Hit the two eggs one by one in the bowl, be sure to hit the first one evenly and then the second one.

7. At this point, the cheese can be removed from the hot water, added to the cream and the vanilla extract, and stirred evenly into a cheese paste.

8. Pour the cheese paste into a cake mold with a biscuit base

9. Prepare a baking tray Put the cake mold in the baking tray (note: if it is a baking tray, it must be wrapped in tin paper on the outside so that the bottom does not get wet) and pour clear water into the baking tray.

10. Preheat the oven to 160°C. Place the cake mold together with the baking tray in the oven and heat for 1 hour.

11. When the cake is baked, it's cooled to room temperature along with the cake mold, and then you can make the chocolate layer.

12. The chocolate is softened with butter, poured into light cream, and stirred until evenly mixed.

13. Pour the chocolate sauce (warm but not too hot) on top of the cheesecake, put it in the fridge for a while, refrigerate it for more than four hours, and I took it out the next day.