Cocoa cheesecake

2024-08-01 03:00:32 1602

Today's cocoa frozen cheese is a birthday cake made for Tuo Dad. Because he likes chocolate flavor, the main ingredient and toppings are mostly cocoa, with a simple and pure color. It is a very masculine cake. If you want to make a delicious cake for him by hand on Valentine's Day, you may want to give it a try. However, this one is for many people to eat, so it uses a ten inch mold. Generally, you don't need such a large one to eat it yourself, so if you make an eight inch portion, please reduce it by half, and if you make a six inch portion, please reduce it by half again< br>

Details of ingredients

Eggs4
Low gluten flour90 grams
Cream cheese 375 grams
Unsalted Butter 250 grams
Unsalted Butter 30 grams
Sugar powder120 grams
fresh butter250 grams
gelatine powder 20 grams
water100ML

Technique

difficultybeginner
workmanshipbaking
tasteSalty and sweet
timeThree hours

Steps to make Cocoa cheesecake

1. Place 4 whole eggs in a bowl, use an electric mixer to froth them at low speed, then add 120 grams of powdered sugar and beat them at high speed until the head does not flow when pulled up.
2. Microwave the unsalted butter for 30 seconds until it dissolves, add it to the beaten egg mixture, and beat evenly with an egg beater.
3. Mix low gluten flour and cocoa powder and sieve.
4. Add the powdered ingredients to the beaten egg mixture, stir evenly with a rubber scraper, then pour into the mold. Preheat the oven to 180 degrees Celsius over high and low heat, place it in the middle layer, bake for 25-30 minutes, then take it out and let it cool for later use.
5. While baking the cake, soften the salt free butter and cream cheese at room temperature, and then use an egg beater to stir at low speed until smooth.
6. Take another bowl and thaw the fresh cream to around 4 degrees Celsius. Use an egg beater to beat it at high speed until the texture does not disappear.
7. Scrape the whipped cream into the cheese batter.
8. Stir evenly at low speed.
9. Soak the gelatin powder in cold water for 1-2 minutes, then turn it on high heat in the microwave for 30 seconds until the liquid color is clear. After letting it cool slightly, add it to step 8 and stir evenly at low speed.
10. Pour the cheesecake batter onto the cooled cocoa sponge and refrigerate for at least 4 hours.