Cooking Steps

1. 

   Step1:Put the digestive biscuits into the fresh-keeping bag.

2. 

   Step2:Crush with a rolling pin. The more you crush, the better.

3. 

   Step3:Butter melts.

4. 

   Step4:Pour in the crushed biscuits. Mix well.

5. 

   Step5:Then pour it into a six inch cake mold, press it flat, and refrigerate it.

6. 

   Step6:Cream cheese is softened at room temperature and added with sugar.

7. 

   Step7:Beat it with an eggbeater.

8. 

   Step8:Until smooth and free of particles.

9. 

   Step9:Put the eggs one at a time. Wait until the eggs and the cheese paste mix well each time. Then add the next one.

10. 

    Step10:Then pour in the cream. Beat again.

11. 

    Step11:Pour the battered cheese into the cake mould with biscuits. Put hot water no less than 1 / 3 of the mold into the baking tray. 160 ℃. 60 minutes (specific time and temperature. Please set flexibly according to your own oven).

12. 

    Step12:Bake the cake and cool it to room temperature. Then make the chocolate layer on the surface.

13. 

    Step13:Black Qiao, light cream. Put butter into the container. Melt in water. Stir constantly during the process.

14. 

    Step14:Melt the chocolate sauce to room temperature. Then pour it on the cake.

15. 

    Step15:The refrigerator is refrigerated for four hours and then demoulded.

16. 

    Step16:Finished (the surface is a pattern made of white Qiao after melting. It can be ignored.)

17. 

    Step17:Done.

18. 

    Step18:Done.

19. 

    Step19:Done.