The cake that absolutely conquers everyone -- Chocolate Cheese Cake
Cheese cake is a very special kind of cake. Different cheese cake recipes and making methods vary greatly. In fact, some heavy cheese cakes have broken away from the concept of traditional cakes. There is no need to beat eggs or use any bulking agent. There is even no flour in the formula. For example, this chocolate cheese cake is a very unique heavy cheese cake with strong cheese flavor. With sweet chocolate, it can definitely conquer all dessert loversBaking: water bath method, 150 ° C in the middle of the oven, 70 minutes
Step 1 . Ingredients: cake bottom: 180g digestive biscuits, 90g butter, cake body: 450g cream cheese, 3 eggs, 90g fine granulated sugar, 110ml animal light cream, 2.5ml vanilla essence, thick chocolate surface: 125g dark chocolate, 110g animal light cream, 18G butter
Step 2 . 1. Prepare an 8-inch flexible bottom round mold for the production of cake bottom, and wrap the flexible bottom round mold with tin foil,
Step 3 . Weighed and digested biscuits
Step 4 . Put it into the cooking machine
Step 5 . Smash
Step 6 . 90g butter is heated and melted into liquid state
Step 7 . Pour the digested biscuits into the liquid butter
Step 8 . Mix well, spread it on the bottom of the 8-inch loose bottom round mold, press it with a small spoon, flatten it, and put it into the refrigerator for refrigeration
Step 9 . 2. Make the cake and put the cream cheese into the egg bowl
Step 10 . Take a basin, pour hot water into it, put the egg beating basin containing cream cheese into the hot water basin, heat and soften it with water, add fine granulated sugar, and beat it with an electric egg beater until smooth
Step 11 . Add 3 eggs in batches
Step 12 . Take out the egg bowl from the hot water basin and add 110ml animal light cream
Step 13 . Add vanilla extract
Step 14 . Stir well to make cheese cake paste
Step 15 . Add the cheesecake paste to the cake mold
Step 16 . Put the cake mold into the baking pan, pour hot water into the baking pan, and the water should be less than 1/3 of the height of the cake paste. Preheat the oven 150 degrees, middle layer, up and down fire, 70 minutes
Step 17 . The baked cheese cake should be cooled to room temperature without demoulding
Step 18 . 3. Thick chocolate, dark chocolate on the surface, 90g oil, cut into small pieces, and add 110g animal light cream
Step 19 . Isolate water and heat it to liquid state
Step 20 . When it is warm, add the cake mold and pour it directly on the cheese cake
Step 21 . Put it in the refrigerator for more than 4 hours
Step 22 . When demoulding, use a knife to draw a circle along the inner wall of the cake mold to demould easily
Step 23 . When cutting the cake, prepare a bowl of hot water, soak the cake knife in hot water and then cut the cake. The cake will be very neat. Wipe the knife clean and dip it in hot water every time you cut it
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