Chocolate cheesecake is a sweet-tasting food made with cream cheese, granulated sugar, egg yolks, sour cream, cornstarch, chocolate, egg whites, and chocolate cake pieces as its main ingredients.

Ingredients

#Biscuit base

Digestive cookies 100g

Butter 50g

#Cake body

Cream cheese 250g

2 eggs

Fine sugar 50g

Animal light cream 60ml

Vanilla extract 1/4 tsp

#Chocolate

Dark chocolate 70g

Animal light cream 60g

Butter 10g

How to make chocolate cheesecake

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

2. First make the cake base, take a plastic bag, and put the digestive cookies into the plastic bag.

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

4. Crush the digestive cookies and set them aside.

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

6. Pour the crushed digestive cookies into the butter.

7. Use your hands to grasp the digestive cookie crumbs and butter well.

8. Pour the crushed digestive cookies into a 6-inch cake mould and spread them evenly on the bottom of the mould, flattening them with a small spoon. After spreading the cookie base, put the cake mould into the refrigerator and set aside.

9. To make the cake body, put the cream cheese into a large bowl.

Take a pot, pour hot water over it, put the bowl with the cream cheese into the pot, and heat it over water until the cream cheese is thoroughly softened.

Add the sugar to the bowl and beat the cream cheese and sugar together with an electric mixer until smooth.

11. Beat the two eggs into the cheese batter with an electric whisk.

12. Take the bowl out of the hot water. Pour the animal light cream and vanilla extract into the cheese batter (without the vanilla extract) and mix well to form the cheesecake batter.

13. Pour the cheesecake batter into the cake mould in step 8.

14. Prepare a baking dish. Place the cake mould in the baking dish and fill the baking dish with water. The water should be more than 1/3 of the height of the cake batter.

Preheat the oven to 320 degrees F. Place the cake mould with the baking pan in the middle of the oven and bake for 1 hour.

15. Remove the cheesecake from the oven and let it cool without unmolding it, along with the cake mould.

16. While the cheesecake is cooling, you can make the chocolate topping. Cut the dark chocolate and butter into small pieces and place them in a large bowl.

17. Pour in 60g of animal light cream.

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

19. While the chocolate mixture is warm, pour the chocolate mixture into the cake mould, directly on top of the cheesecake.

20. Let it stand for a while, and when the chocolate mixture becomes flat, put the cake mould into the refrigerator and chill it for more than 4 hours.

21. Once cooled, decorate with fresh cream and finish.