Recipe: Frozen chocolate cheesecake

Home Cooking Recipe: Frozen chocolate cheesecake


Fang Zi from "I love cheesecake" "mix a lot of chocolate in the cheese paste, because it is thick, cut a little when cutting." - P68 chocolate thick and the flavor of the cheese intertwined really want to stop! [[The following materials can be used to make a square cheesecake with a side length of 20cm]]



  1. The bottom mold is laid with oil paper for spare; the gelatin sheet is softened with cold water.

  2. Making the bottom of the cake: Put the 110g Oreo biscuits with the weight of the sandwich in a thick fresh-keeping bag or sealed bag, crush it into a powder with a rolling pin, mix well with the melted 55g unsalted butter, and spread it on the bottom of the mold. Compacted with the back of the spoon and sent to the freezer for more than 1 hour.

  3. Making cheese paste:

  4. Cut 370g cream cheese into small pieces, put it in a mixing bowl, cover the plastic wrap on the surface, take it into the microwave oven for about 20 seconds, remove it with a spatula, add 60g of fine sugar, and mix it evenly with egg. Smooth

  5. 110g bitter sweet chocolate is melted in water and added to the previous step, stirring is continued until completely uniform

  6. 300ML whipped cream is added in 3~5 times, stir each time and then add the next time.

  7. Add 2 tablespoons of rum and mix well

  8. Wrap the soaked gelatine pieces in water, mix with 50ML of water, and simmer for about 20 seconds in a microwave oven until the gelatin is completely melted.

  9. Take 5 tablespoons of chocolate cheese paste in another mixing bowl, simmer for 20 seconds in a microwave oven, add the gelatin solution and mix quickly.

  10. Pour the last step back to the remaining chocolate cheese paste and mix well, pour into the mold that is laid on the bottom of the cake, and send it to the refrigerator for more than 4 hours to release the mold.


1. Please adjust the amount of sugar according to the sweetness and personal taste of the chocolate used. 2. If there is no rum, you can use coffee wine instead. 3. Make sure that the refrigerating time is long enough. If the time is not enough, the mold release will cause the cake to collapse. Hot, this cake must be kept in the refrigerator, please eat as soon as possible after making it.

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