Chocolate Almond Heavy Cheesecake

Overview

How to cook Chocolate Almond Heavy Cheesecake at home

1.1. Preparation: A. Cut the cream cheese into small pieces and soften at room temperature. B. Preheat the oven to 180 degrees for 10 minutes.
Powder digestive biscuits and almonds together
Melt 50 grams of butter over low heat, mix in the biscuit powder and mix well
Wrap a six-inch round mold with tin foil, spread the processed biscuits on the bottom, and flatten it with a mousse mold
Add caster sugar to the cream cheese, heat over low heat over water, and beat with a whisk until smooth
After the eggs are beaten, add them to the cheese one by one, beating with a whisk until smooth
Then add light cream, lemon juice and vanilla extract, mix well, pour into the paved mold, use water bath method, place the mold in a baking pan filled with cold water, place it in the middle of the oven, bake at 150 degrees for about 60 minutes
Bake until the surface is golden brown, take it out and let cool to room temperature. If you eat it directly, refrigerate it before removing it from the mold and cut it into pieces
Make the surface chocolate layer: Melt 10 grams of butter and chocolate over water, add light cream and mix well, let cool and pour it onto the heavy cheese cake, stir it a few times to knock out the bubbles, let it sit for a while and then refrigerate it until the glaze solidifies.