Cooking Steps

1. 

   Step1:Prepare - A. cut cream cheese into small pieces. Soften at room temperature. B. Preheat oven. 180 ° for 10 minutes.

2. 

   Step2:Mix digestive biscuits and almonds into powde

3. 

   Step3:Melt 50g butter in low heat. Mix the biscuit powder well

4. 

   Step4:Cover the six inch round die with tin paper. Lay the processed biscuit on the bottom. Press it flat with a small spoon

5. 

   Step5:Add sugar to cream cheese. Heat over low heat. Beat with eggbeater until smooth

6. 

   Step6:After the eggs are broken, add them to the cheese one by one. Beat them with the beater until smooth

7. 

   Step7:Then add cream, lemon juice and vanilla essence. Mix well. Pour into the spread mold. Use water bath method. Sit the mold in the baking tray filled with cold water. Place it in the middle of the oven. Bake at 150 ℃ for 60 minutes

8. 

   Step8:Bake until golden on the surface, then take out. Cool to room temperature. If you eat it directly, refrigerate it and then demould it. Cut it into piece

9. 

   Step9:Make chocolate layer on the surface - melt 10g butter and chocolate in water. Mix with light cream. Cool and pour on heavy cheesecak

10. 

    Step10:Water bath is a common method of cheese cake. It can make the temperature rise evenly and ensure the humidity at the same time, so that the surface will not crack. The water quantity should be 1 / 3 of the mould height.

11. 

    Step11:This amount of sugar is acceptable to most people. It can also be increased or decreased according to personal taste.

12. 

    Step12:The surface can also be drenched directly with chocolate. I used the chocolate jam and butter in bottles. It's not as solid as chocolate.