French salty biscuits: 180g of salt-free butter, softened at room temperature, added with powdered sugar, salt and low-gluten flour.
It is sanded.
The dough is flattened and laid on the surface of the baking tray. The oven is preheated at 190 degrees for 5 minutes and then baked in a biscuit for 25 minutes.
Biscuit bottom embryo production: After the biscuit is cooled, it is chopped by hand. 20 g of unsalted butter is placed in a container, the microwave oven is slightly heated to melt, and the chopped biscuits and the melted butter are evenly stirred.
Wrap it in tin foil at the bottom of the mold, pour the crushed biscuit into pieces, compact it by hand and flatten it with a rolling pin. The oven is preheated at 180 degrees for 5 minutes and baked in the bottom of the biscuit for 7 minutes. The heat is again compacted with a rolling pin and cooled for later use.
Cheesecake Sauce: Add the sugar cheese to the cream, and serve the cream cheese, so that the sugar and cream cheese are completely blended and sent to a silky state.
Add the egg mixture three times and mix until ready for use.
Chocolate Sauce: Put the chocolate in the cooking bowl. After the water in the pot is boiled, put it on the pot and heat it with water to let the chocolate melt completely.
Pour 100 grams of cheese filling, simply stir, and set aside.
Combination: Slowly pour the cheese ingredients into the mold that holds the bottom of the biscuit.
Pour the dark chocolate sauce into the cheesecake sauce.
Use chopsticks or bamboo sticks to stir the cheese ingredients quickly and freely.
Put the baking tray into the cheesecake and spread it around with ice. (The temperature of the ice cube is zero, you can keep the oven constant, and the cheesecake is not easy to burst when grilled.)
The oven is preheated and baked at 150 degrees for about 40 minutes, and the mold release is taken out.