How to make chocolate cheesecake

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about chocolate cheesecake

1. Prepare the materials. It is best to soften cream cheese at room temperature in advance

2. First, make the cake base (100 grams of digestive biscuits, 50 grams of butter), take a fresh-keeping bag, and put the digestive biscuits into the fresh-keeping bag

3. Tie the bag tightly and use a rolling pin to crush the digestive biscuits into crumbs.

4. Crush the digestive biscuits into crumbs and set aside

5. Cut the butter into small pieces and heat it over water until it melts into liquid.

6. Pour the digestive biscuit crumbs into the butter

7. Mix the digestive biscuit crumbs and butter with your hands

8. Pour the mixed digestive biscuit crumbs into a 6-inch cake pan, spread them evenly on the bottom of the pan, and press them flat with a spoon. After laying out the biscuit base, put the cake mold in the refrigerator for later use.

9. Next, you can make the cake body (250 grams of cream cheese, 2 eggs, 50 grams of fine sugar, 60ML of animal whipped cream, 1/4 teaspoon of vanilla extract). Unwrap the cream cheese and place the cream cheese in a large bowl

10. Take a pot, pour in hot water, put the large bowl of cream cheese into the pot, and heat over water until the cream cheese is completely softened. Add granulated sugar to a bowl and beat cream cheese and sugar with an electric whisk until smooth.

11. Beat two eggs into the cheese paste one by one and beat evenly with an electric whisk. Mix the first egg and cheese mixture well, then add the other

12. Now you can take the bowl out of the hot water. Pour animal whipped cream and vanilla extract (optional) into the cheese paste and stir well to make cheesecake paste.

13. Pour the mixed cheesecake batter into the cake mold in step 8

14. Prepare a baking sheet. Place the cake mold in a baking pan (if it is a removable bottom pan, you need to wrap tin foil on the bottom of the cake mold) and pour water into the baking pan. The water should cover more than 1/3 of the cake batter. Preheat the oven to 160 degrees, put the cake mold and baking tray into the oven, middle layer, and bake for 1 hour.

15. After taking out the baked cheesecake, cool it down to room temperature together with the cake mold without removing it from the mold.

16. While waiting for the cheesecake to cool, you can make the chocolate topping. Chop the dark chocolate and butter into small pieces and put them in a large bowl

17. Pour in 60 grams of animal whipping cream

18. Heat the bowl over water and stir constantly until the butter and chocolate are completely melted

19. While the chocolate mixture is still warm (it must be warm, not too hot), pour the chocolate mixture into the cake pan and pour it directly onto the cheesecake.

20. Let it sit for a while until the chocolate mixture becomes smooth, then put the cake mold into the refrigerator and refrigerate for more than 4 hours. When demoulding, use a knife to cut a circle along the wall of the cake mold, and you can easily demould it.

Eating out often is not good for our health. The homemade chocolate cheesecake that I would like to introduce to you is nutritious and healthy. You may as well try it so that your family can eat more safely and with peace of mind.