Cooking Steps

1. 

   Step1:Mix digestive biscuits and almonds into powde

2. 

   Step2:Melt 50g butter in low heat. Mix the biscuit powder well

3. 

   Step3:Cover the six inch round die with tin paper. Lay the processed biscuit on the bottom. Press it flat and tightly with mousse pressing die

4. 

   Step4:Add sugar to cream cheese. Heat over low heat with wate

5. 

   Step5:Beat with the eggbeater until smoot

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 separate water. Add cream and mix well. Cool and pour it on the heavy cheesecake. Shake it a few times to make bubbles. Let it stand for a while, then refrigerate it in the refrigerator until the drenched surface solidifies.

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:I used the bottle of chocolate sauce lazily. The solidity of the drenched noodles is not as good as that of chocolate.