Who can resist the wonderful combination of chocolate and cheese, the delicious and raw combination of New York cheese, this taste you must try.
I can choose white sugar in the production part or use sugar substitutes like me, and I also choose sugar-free chocolate in the biscuit base and chocolate part, and the overall cake taste is silky and rich and reduces calories
[Heart] formula
Biscuit Base: Digestive Biscuits or Oreo (optional sugar-free version) 100g, butter 35g
New York Cheese: Cream cheese 150g, sugar (sugar substitute) 40g, egg liquid 40g, sour cream 90g (if not available can use light cream 90g mixed lemon juice, or thick yogurt), light cream 120g, cornstarch 15g
Raw chocolate: dark chocolate 200g (it is recommended to choose more than 65% dark chocolate, I use sugar-free 70% dark chocolate, 100% too bitter is not recommended), light cream 120g, butter 30g, condensed milk 40g, liqueur 10g (Bailey sweet, coffee, toffee, tried toffee fabulous).
[Heart] production
1, First make cookies low, grated biscuits, add melted butter, mix completely and spread on the bottom of the 6 inch cake mold. Place in the refrigerator and set aside
2, Cream cheese mixed with sugar mixed evenly, add eggs and stir well, then add sour cream, cream in turn, and finally add corn starch to mix silky.
3, Oven 150 degrees Celsius, baking pan with water, cheese mixture poured into a low mold paved with biscuits, bake for 60 minutes.
4: Finely chop the chocolate, then add cream, butter, condensed milk and wine, heat over water and melt until silky smooth.
5, after baking the cheesecake, take out, then pour in the raw liquid, put it in the refrigerator for one night, and de-film the next day.
Because I prefer the taste of the flowing heart, so that night to remove the film, there will be a flow of the heart in the middle of the liquid Oh.
This cake, which combines the sweetness and sourness of New York cheese with the silky taste of raw chocolate, is also very simple and suitable for novices to try. To talk about the difference between raw and ordinary chocolate, that is the feeling of freshness, raw coincidence originated from Japan, meaning "fresh, unprocessed", in the production process will add cream, only the cream content of more than 10% can be called raw coincidence, compared to ordinary chocolate, the taste of the entrance is the feeling of raw coincidence, the facial features are completely immersed in the sweetness of chocolate, intoxicating ah.
@Toutiao Food @Gourmet Agent Team@Next Kitchen