Dark Chocolate Cheesecake Recipe

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making dark chocolate cheesecake.

1. Prepare all raw materials and weigh them.

2. First, make the biscuit base (100 grams of digestive biscuits, 50 grams of butter). Put the digestive biscuits into a food storage bag, tie a slipknot at the bag opening, and use a rolling pin to crush the biscuits into crumbs.

3. Liquify the butter in the microwave.

4. Pour the biscuit crumbs into the liquefied butter.

5. Use your hands to mix the butter and biscuit crumbs.

6. Pour the mixture into the mold (I used a 6-inch one) and press it down with a small spoon.

7. After pressing, put it in the refrigerator for later use.

8. Next, make the cake batter (250g cream cheese, 55g sugar, 60ml whipping cream, 2 eggs) and soften the cream cheese over hot water.

9. Add granulated sugar and beat with an electric whisk until smooth.

10. Add an egg.

11. Stir well.

12. Add another egg and mix well.

13. Remove the container from the hot water and add the whipped cream and mix well. (If you have vanilla extract, you can also add 1.25 ml, which is 1/4 teaspoon of vanilla extract. I didn’t have it, so I omitted it.)

14. Wrap the removable bottom pan with a layer of tin foil and pour the cheese paste into the prepared biscuit base.

15. Place the cake mold in the baking tray and add water to cover 1/3 of the cake mold. Preheat, middle layer, 160°, upper and lower heat for one hour.

16. After baking, cool in the hot room without removing from the mould. While cooling, make the dark chocolate coating (70 grams of dark chocolate, 50 grams of light cream, 10 grams of butter). Put butter and dark chocolate together and microwave. The butter liquefies and the dark chocolate becomes very soft. Add whipping cream and mix well. Pour the warm chocolate coating into the cake pan. Let it sit for a while until the dark chocolate coating becomes smooth, then refrigerate for more than 4 hours.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to dark chocolate cheesecake is quite detailed. Save it and make it when you have the chance.