Chocolate Cheesecake

1. After the cream cheese softens at room temperature, add fine sugar and heat it over water. Stir with an egg beater until it is smooth and free of particles.

2. Add light cream.

3. Stir evenly with an egg beater.

4. Leave the hot water and wait for it to cool down before adding low powder and cocoa powder separately, stirring to form a uniform cheese paste.

5. Add heat-resistant chocolate beans and stir evenly.

6. Scrape the cheese batter into the cheese mold and smooth the surface.

7. Pour hot water into the baking tray to prevent the finished product from cracking, and then place the mold.

Preheat the oven to 170 degrees Celsius for 30 minutes (adjust the temperature according to your own oven). Before baking, insert a knife into the center of the cake. If there is a slight stickiness, it can be baked. After demolding, refrigerate in the refrigerator for four hours.

9. Sprinkle a layer of sugar free cocoa powder on the surface for decoration.

10. This cake has a rich and enticing flavor due to the addition of cocoa powder. If you reject the taste of cheese, be sure to try this chocolate cheesecake.

11. Finished product drawings

12. Finished product drawings

13. Finished product drawings