raw material

Bottom of cake: digestive biscuits100g, 50g butter.

Cake body: 250g of cream cheese, 2 eggs, 50g of fine sugar, 60ML of animal whipped cream, and 4 tablespoons of vanilla extract/kloc-0.

Surface layer of fragrant chocolate: dark chocolate 70g, animal whipped cream 60g, butter10g.

Baking: water bath method, middle layer of oven, upper and lower fire, 160 degrees, about 1 hour.

manufacturing process

1, prepare the materials. Cream cheese had better be softened at room temperature in advance.

2. First, make the bottom of the cake, take a fresh-keeping bag and put digestive biscuits in the fresh-keeping bag.

3. Tie the mouth of the fresh-keeping bag tightly, and crush digestive biscuits into pieces with a rolling pin.

4. After digestive biscuits is crushed into powder, put it out for later use.

5. Cut the butter into small pieces and heat it in water until it melts into a liquid state.

6. Pour the minced digestive biscuits into the butter.

7. Grasp the minced digestive biscuits and butter evenly by hand.

8. Pour the finely ground digestive biscuits into a 6-inch cake mold, spread it evenly on the bottom of the cake mold, and flatten it with a small spoon. After laying the biscuit bottom, put the cake mold in the refrigerator for later use. 9. Next, you can make the cake body. Tear off the package of cream cheese and put the cream cheese in a big bowl.

10, take a pot, pour hot water, put a large bowl of cream cheese into the pot, and heat it in water until the cream cheese is completely softened. Add fine sugar to the bowl, and beat the cream cheese and sugar together with electric egg beater until smooth.

1 1, beat two eggs one by one into the cheese paste and beat them evenly with electric egg beater. Stir the first egg and cheese paste evenly before adding another one.

12, now you can take the bowl out of the hot water. Pour animal whipped cream and vanilla extract into the cheese paste (without vanilla extract), and stir well to form the cheese cake paste.

13. Pour the stirred cheesecake paste into the cake mold in step 8.

14, prepare a baking tray. Put the cake mold in a baking pan (if it is a movable bottom mold, it needs to be wrapped with tin foil at the bottom of the cake mold) and pour water into the baking pan. Clear water should not exceed 1/3 of the height of cake paste. Preheat the oven to 160℃, put the cake mold together with the baking tray into the oven, and bake it in the middle layer 1 hour.

15. After the baked cheesecake is taken out, it is cooled to room temperature together with the cake mold without demoulding.

16, while waiting for the cheese cake to cool, you can make a chocolate surface. Cut the dark chocolate and butter into small pieces and put them in a large bowl.

17, pour 60 grams of animal whipped cream.

18. Heat the bowl over water and keep stirring until the butter and chocolate are completely melted.

19, while the chocolate mixture is warm (it must be warm, not too hot), pour the chocolate mixture into the cake mold and pour it directly on the cheesecake.

20. Let it stand for a while. After the chocolate mixture becomes smooth, put the cake mold in the refrigerator and refrigerate it for more than 4 hours. When demoulding, draw a circle along the wall of the cake mold with a knife, and you can easily demould it.