An assortment of cheese cakes that are now widely available in cafes or in cake shops, are suitable as dishes when spending time with friends. But make no mistake, you can really make this delicious and tempting dessert yourself. The process of making cheese cake is not difficult, although it still requires thoroughness and patience.


Cheese cake is through the roasting process (directly in the oven or the team process / au bain marie), some are only cooled in the freezer or refrigerator. One of the cooled cheese cakes is what we will present the recipe below, chocolate cheese cake recipe. A combination of fragrant ginger biscuits, and chocolate cheese cheese cake must tempt your taste!

Bottom the cake :

  • 375 g of ginger biscuits, crush
  • 75 g of unsalted butter, melt

Cheese cake :

  • 200 ml of liquid milk
  • 50 g of sugar
  • T tsp salt
  • 25 g of powdered chocolate
  • 20 g of cornstarch, dissolve with 2 tablespoons of water
  • 2 egg yolks, shake
  • 250 g dark cooking chocolaate, melt
  • 3 tablespoons powdered gelatin, the team with 50 ml of water until dissolved and clear
  • 250 g cream cheese
  • 300 g double cream / thick cream, shake half-inflated

Topping :

  • 100 ml of double cream / thick cream
  • 150 g dark cooking chocolate, cut into pieces or draw

  1. Prepare mica plastic according to the mold shape of the cutter, cover the bottom with a carton / aluminum foil
  2. Bottom the cake : mix the biscuits together with butter, place them on the base of the mica mold, store in the refrigerator.
  3. Cheese cake : simmer liquid milk with sugar, salt and powdered chocolate while stirring. Add the maize solution, stir, cook until the mixture has exploded. Add egg yolks, mix well, add dark cooking chocolate, stir until dissolved, add gelatin solution, stir.
  4. Beat the cream cheese, add the milk mixture little by little while continuing to shake gently. Add the mixture to the cream mixture little by little while continuing to shake gently until it is well mixed. Pour the cheese cake mixture on a biscuit mat, cover it with cling wrap, store it in the refrigerator.
  5. Topping : heat thick cream, put the pieces of dark cooking chocolate, stir until dissolved, pour over the cheese cake, cool it again.

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