6 inch live bottom die
Refer to 'New York Cheesecake' to digest the bottom of the biscuit and transfer it to the refrigerator for free use.
Cut the cream cheese into small pieces and add 60 grams of sugar to dissolve in water.
When it is dissolved into a paste, the end is separated from the hot water and stirred evenly.
Add the whole egg in two portions and mix well.
Add 20 g of water-soluble melted butter and mix well.
Add 60 grams of animal fresh cream and mix well.
The black chocolate is cut into small pieces and melted into a slurry like warm water at about 40 degrees.
Add the chocolate syrup to the cheese paste and mix well.
Remove the frozen biscuit bottom mold and pour the cheese batter.
Preheat the oven, fire up and down at 160 degrees, pour the second layer, insert the tray with water in the tray, bake for 20 minutes in the water bath, then remove the baking tray and dry for 20 minutes. After baking, open the oven door and let it cool. After moving to the refrigerator for 4 hours, release the mold.
About the author: Round pig, national senior pastry chef, British PME certified cake maker, founder of round pig baking classroom, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking one full"