raw material

Bottom of cake: digestive biscuits100g, 50g butter.

Cake body: 250g cream cheese, 2 eggs, 50g fine sugar, 60ML animal cream, 4 teaspoons vanilla extract1/.

Top layer of fragrant chocolate: dark chocolate 70g, animal fresh cream 60g, butter 10g.

Baking: water bath method, middle oven, upper and lower fire, 160 degrees, 1 hour or so.

manufacturing process

1, prepare materials. Cream cheese should be softened at room temperature in advance.

2. Make the bottom of the cake first, 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 ground into powder, it is released for later use.

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

6. Pour chopped digestive biscuits into butter.

7. Grasp the chopped digestive biscuits and butter by hand.

8. Pour the 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. Tear off the package of cream cheese and put the cream cheese in a large bowl.

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

1 1. Beat two eggs into the cheese paste one by one and beat well with electric egg beater. Mix the first egg with the cheese paste, and then add the other one.

12. Now you can take the bowl out of the hot water. Pour the animal 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 the baking tray. Put the cake mold into the baking tray (if it is a movable bottom mold, it needs to be wrapped with tin foil at the bottom of the cake mold), and pour the water into the baking tray. Clear water should not exceed 1/3 of the cake paste height. Preheat the oven to 160 degrees, put the cake mold together with the baking tray into the oven, and bake in the middle layer 1 hour.

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

16, when the cheesecake is cold, you can make chocolate noodles. Cut the dark chocolate and butter into small pieces and put them in a large bowl.

17, pour 60 grams of animal fresh cream.

18. Heat the bowl on the 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 for more than 4 hours. When demoulding, you can easily demould it with a knife along the mural of the cake mold.