Chocolate Cheesecake
Introduction:
Production steps:
Step 1: put the cream cheese into a large bowl, put it into a large pot with water, heat it with water until the cream cheese softens completely, and beat it smooth with an egg beater
Step 2: add the sugar in the bowl and beat the cream cheese and sugar together with the electric egg beater until smooth.
Step 3: beat one egg into the cheese paste, stir well, then add another egg, continue to beat and mix well
Step 4: take out the bowl in water, add light cream and vanilla essence into the cheese paste, and mix well
Step 5: sift corn starch into cheese paste and mix well
Step 6: put a layer of tin foil on the outer layer of the mold, inject 1 / 3 water into the baking pan, and put it on the bottom layer of the oven. Put the mold on the baking rack on the upper layer of the baking pan. Preheat the oven for 150 degrees and the middle layer for about 60-70 minutes
Step 7: don't demould the baked cake. Demould it when it's cool but at room temperature
Step 8: wait for the cake to cool and start making chocolate sauce. Cut the dark chocolate and butter into small pieces and put them into a large bowl. Pour in 60 grams of animal cream
Step 9: heat in water and stir until butter and chocolate are completely melted
Step 10: cut the cooled cake into pieces, pour the chocolate sauce directly on the cheesecake and decorate with chocolate balls
Materials required:
Cream cheese: 250g
Eggs: 2
Fine granulated sugar: 50g
Animal light cream: 50g
Vanilla extract: 1 / 4 tsp
Corn starch: 10g
Dark chocolate: 40g
Butter: 10g
Note: A: baking cheese cake using water bath method, if it is a bottom mold, pay attention to the bottom must be wrapped with tin foil to prevent water from entering the cake when baking. Every time I pack tin paper, there is a little water in it, so I changed the water bath method. B: you can also pour the cake surface after it is cooled to room temperature, and refrigerate it in the refrigerator for more than 4 hours, which is a double-layer cheese cake
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Qiao Ke Li Nai Lao Dan Gao
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