Dark chocolate cheesecake(hei qiao ke li ru lao dan gao )

Dark chocolate cheesecake

Introduction:

"Crispy biscuits, soft cheese, dark chocolate with sweet and bitter. It won't wait as long as mousse, and it won't be as troublesome as Qifeng. It's both simple and delicious. A novice can make a cake that conquers everyone. Come and have a try. "

Production steps:

Step 1: all raw materials are ready and weighed.

Step 2: first make biscuit base (100g digested biscuit and 50g butter). Put the digested biscuits into the food preservation bag, make a knot at the mouth of the bag, and roll them into biscuits with a rolling pin.

Step 3: Microwave liquefaction of butter.

Step 4: pour the biscuits into the liquefied butter.

Step 5: scratch the butter and Biscuit by hand.

Step 6: pour the mixture into the mold (I use 6 inches) and compact it with a small spoon.

Step 7: press it well and put it in the refrigerator.

Step 8: make cake paste (250g cream cheese, 55g sugar, 60ml light cream, 2 eggs) to soften cream cheese in hot water.

Step 9: add sugar and beat with electric beater until smooth.

Step 10: add an egg.

Step 11: mix well.

Step 12: add another egg and mix well.

Step 13: remove the container from the hot water, add the cream and mix well. (if there is vanilla essence, you can add 1.25 ml, that is, 1 / 4 teaspoon of vanilla essence. If I don't have it, I will omit it.)

Step 14: wrap a layer of tin foil on the bottom mold, and pour the cheese paste into the prepared biscuit bottom.

Step 15: put the cake mold into the baking pan, and add 1 / 3 of the water. Preheat, middle layer, 160 ° up and down for one hour.

Step 16: after baking, do not demould and cool in greenhouse. When cooling, make dark chocolate coating (70g dark chocolate, 50g light cream, 10g butter). Butter, dark chocolate, microwave. The butter liquefies and the dark chocolate becomes very soft. Stir in light cream. Pour the warm chocolate coating into the cake mold. Let it stand for a little while. After the coating of dark chocolate becomes smooth, refrigerate for more than 4 hours.

Materials required:

Digested biscuit: 100g

Butter: 50g

Dark chocolate: 70g

Cream: 50g

Cream cheese: 250g

White granulated sugar: 55g

Eggs: 2

Note: 1, biscuits as much as possible crushed, the effect will be better. 2. The bottom of the biscuit must be compacted, otherwise it will affect the making of the whole cake. 3. You can also directly microwave the cream cheese without hot water softening, but the time should not be too long. According to the power of your microwave oven, just soften it. 4. Eggs should be added twice to make the cheese paste more delicate. 5. The dark chocolate coating must be warm and not too hot. 6. Be sure to refrigerate for more than 4 hours, otherwise the cake is too soft to cut.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Qiao Ke Li Ru Lao Dan Gao