Black Forest Cheesecake
Overview
One afternoon, I found a corner and a piece of Black Forest cheesecake, just like an encounter in the rain, soft and continuous. When you are in love, romance can be silent. The name of this romance is Black Forest Cheesecake. In Germany, Black Forest cake has its own pronunciation: Schwarzwaelder Kirschtorte. When Black Forest meets cheese, the happiness and sweetness extend infinitely... Even in this fast-paced era, the mood of sitting down to taste a dessert is lazy. Today, in a corner of the city, I spent the entire afternoon with a piece of Black Forest cheesecake.
Tags
Ingredients
Steps
-
Cake base ingredients: biscuit crumbs: 100g, butter: 50g
-
Cheese paste ingredients: cream cheese: 250g, caster sugar: 40g, eggs: 2, canned black cherry syrup: 45g, 25 canned black cherries, rum: 15g, vanilla extract: 2.5g, dark chocolate: 50g, milk: 25g
-
Surface decoration materials: dark chocolate chips: appropriate amount, canned black cherries: 20 pcs, powdered sugar: appropriate amount, buttercream: 150g
-
Cream frosting ingredients: butter: 100g, powdered sugar: 50g, condensed milk: 20g, rum: 10g, milk: 30g, honey: 15g, lemon juice: 10g, vanilla extract: 3 drops
-
Cream frosting steps ▼1. After the butter has softened naturally at room temperature, add powdered sugar and whip until very fluffy
-
Then add honey, condensed milk, rum, lemon juice, and vanilla extract and mix well
-
Add milk and continue to stir evenly until smooth and smooth before use
-
Black Forest Steps▼1. Wrap the 6-inch cake mold with tin foil and set aside
-
Mash the biscuits (or put them in a plastic bag and roll them with a rolling pin), then use a larger sieve to sift out the remaining biscuits, and continue to use the same method to sift out the remaining biscuits
-
Melt butter and chocolate together in hot water
-
After the butter is partially melted, add it to the biscuit crumbs and mix evenly until it can be kneaded into a ball
-
Place the biscuit bottom into the mold and flatten it. Place the biscuit bottom into the refrigerator and refrigerate until the cheese paste is ready
-
Next make the cheese paste. Soften the cheese at room temperature in advance and beat it evenly with sugar and cornstarch
-
During the beating process, stop and use a rubber spatula to scrape off the surrounding area of the egg-beating bowl before beating. Repeat this operation 3 times until the egg mixture is fully blended
-
Add eggs one at a time and mix well
-
Pour in the canned black cherries and sugar water and stir evenly
-
Cut the dark chocolate into small pieces and add it to the milk and melt in hot water
-
11.Pour the melted chocolate into the cheese paste and mix well
-
Pour one-third of the prepared cheese paste into the previously prepared mold
-
13.Put 25 black cherries on top of the cake batter
-
14.Pour in the remaining cheese paste
-
Place the cake mold in a deeper baking pan, pour in cold water (water-proof baking), bake in the oven at 170 degrees for about 1 hour until the surface color becomes darker, and the cake batter is completely solidified without shaking. Then take it out of the oven. After natural cooling, place it in the refrigerator for 5 hours
-
Take the cheesecake out of the refrigerator and use a knife to cut off the thin layer of crust on the surface
-
Use a spatula to spread buttercream on the outside
-
Put the remaining buttercream into a piping bag, and use a round-toothed nozzle to pipe out a circle of buttercream flowers
-
19.Sprinkle chocolate chips in the middle
-
Use a spatula to scoop up the chocolate chips and stick them around the cake
-
Finally, add a circle of butter flowers and put a black cherry on each top
-
Done
-
...
-
...
-
...
