Chocolate Cheesecake -- Practice in advance for my sister's 2 / 15 birthday cake(qiao ke li ru lao dan gao wei jie jie sheng ri dan gao ti qian lian shou )

Chocolate Cheesecake -- Practice in advance for my sister's 2 / 15 birthday cake

Introduction:

"According to my sister's request, I can think of a cake ~ I made chocolate cheese with Jun's recipe ~ I added some cream and strawberries. The link of the recipe is as follows: http://blog.sina.com.cn/s/blog_ 4a5089ff0100 cbla.html ”

Production steps:

Step 1: production process: 1. Prepare the materials. Cream cheese is best softened at room temperature in advance. 2. First, make the bottom of the cake, take a fresh-keeping bag, and put the digested biscuits into the fresh-keeping bag. 3. Tie the mouth of the fresh-keeping bag tightly, and press the digested biscuit into pieces with a rolling pin. 4. Digest the biscuits, crush them and serve. 5. Cut the butter into small pieces and heat over water until it melts into liquid. 6. Pour the digested biscuits into the butter. 7. Mix the digested biscuits and butter by hand. 8. Pour the digested biscuit crumbs into the 6-inch cake mold, evenly spread them on the bottom of the cake mold, and press them with a small spoon. After laying the bottom of the biscuit, put the cake mould into the refrigerator for storage.

Step 2: 9. Next, you can make the cake. Unpack the cream cheese and put it into a large bowl. 10. Take a pot, pour in hot water, put the large bowl of cream cheese into the pot, and heat until the cream cheese softens completely. In a bowl, add sugar and beat the cream cheese and sugar together with an electric beater until smooth. 11. Beat two eggs into the cheese paste one by one and beat well with the electric beater. Mix the first egg and cheese paste well, then add another one. 12. Now you can take the bowl out of the hot water. Pour animal light cream and vanilla essence into the cheese paste. Stir well to make the cheese cake paste. 13. Pour the mixed cheesecake paste into the cake mold in step 8. 14. Prepare a baking tray. Put the cake mold in the baking pan (if it is a movable bottom mold, tin foil should be wrapped on the bottom of the cake mold), and pour water into the baking pan. The water should be less than 1 / 3 of the height of the cake paste. Preheat the oven to 160 degrees, put the cake mold and baking tray into the oven, middle layer, and bake for 1 hour.

Step 3: 15. After taking out the baked cheese cake, do not demould it, and cool it to room temperature together with the cake mold. 16. While waiting for the cheesecake to cool, a chocolate topping can be made. Cut the chocolate and butter into small pieces and put them into a large bowl. 17. Pour in 60 grams of animal cream. 18. Heat the bowl over the water and stir until the butter and chocolate have completely melted. 19. When 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 mould into the refrigerator and refrigerate for more than 4 hours. When demoulding, draw a circle along the cake mold wall with a knife to demould easily.

Materials required:

Cream cheese: 250g

Eggs: 2

Vanilla sugar: 50g

Anjia light cream (cake body): 60ml

Butter (chocolate layer): 10g

Digested biscuit: 100g

Butter (cake body): 50g

Dark chocolate: 70

Anjia light cream (chocolate layer): 60g

Note: Tips: 1, digestive biscuits to try to crush some, the effect will be good. 2. Cream cheese for making cheese cake is also called cream cheese, cream cheese and so on. Its English name is cream cheese. This kind of cheese is fresh, delicate and soft. It's the best choice for making cheese cake. Don't buy it wrong. 3. Baking cheese cake using water bath method, if it is a bottom mold, pay attention to the bottom must be wrapped with tin foil, prevent water into the cake when baking. 4. When cutting a cheesecake, bake the knife on the fire a little, or soak it in boiling water before cutting it. You can cut it very flat. Every time you cut a knife, wipe it clean and bake it again, then cut another knife. 5. It is recommended to use the bottom mold to make the cheese cake, because the cheese cake is very fragile. If the bottom mold is used, demoulding will be very difficult.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Ru Lao Dan Gao Wei Jie Jie Sheng Ri Dan Gao Ti Qian Lian Shou