How to make cocoa cheesecake?

1. Put four whole eggs into a pot, beat them into coarse bubbles with electric egg beater at low speed, then add 120g powdered sugar and send them up at high speed until they are pulled up and don't run down. ?

2. Put the unsalted butter in the microwave oven for 30 seconds until it melts, put it into the beaten egg liquid, and beat it evenly with an egg beater. ?

3. Mix the low-gluten flour and cocoa powder and sieve. ?

4. Add flour into the beaten egg mixture, stir it evenly with a rubber scraper, then pour it into the mold, preheat it to 180 degrees in the oven, put it in the middle layer, bake it for 25-30 minutes, and take it out and cool it for later use. ?

5. While baking the cake, soften the unsalted butter and cream cheese at room temperature, and then beat it with an egg beater at low speed until smooth. ?

6. Take another pot, thaw the whipped cream to about 4 degrees, and beat it with an eggbeater at high speed until the lines do not disappear. ?

7. Scrape the whipped cream into the cheese paste. ?

8. Stir evenly at low speed. ?

9. Soak the gelatine powder in cold water for 1-2 minutes, then put it in a microwave oven and turn on high heat for 30 seconds until the liquid color becomes clear. Let it cool a little, then add it into step 8, and stir evenly at low speed. ?

10. Pour the cheesecake paste on the cooled cocoa sponge and put it in the refrigerator for more than 4 hours. ?

Tips?

Sift cocoa powder evenly before eating, wrap the mold with a hot towel, carefully demould, and finally insert chocolate decorative pieces and stick cookies. Kitchenware used: egg beater, microwave oven.