Cooking Steps

1. 

   Step1:Cream step: soften butter at room temperature, then add sugar powder and beat to a very fluffy stat

2. 

   Step2:. then add honey, condensed milk, rum, lemon juice and vanilla together and stir wel

3. 

   Step3:Add in the milk and continue to stir evenly. Stir until smooth and delicate, and then us

4. 

   Step4:Black forest steps: bread the 6-inch cake mold with tin paper for us

5. 

   Step5:Mash the biscuits (or roll them with a rolling pin in the fresh-keeping bag) and sift the remaining biscuits with a larger sieve. Continue to sift the remaining biscuits with the same method

6. 

   Step6:Butter and chocolate melt together in insulated wate

7. 

   Step7:After the butter is partially melted, add it to the biscuit crumbs and mix well until it is kneaded to form a ball

8. 

   Step8:Put the bottom of the biscuit into the mould and press it flat. Put the bottom of the biscuit into the refrigerator and refrigerate until the cheese paste is made

9. 

   Step9:Then make the cheese paste. Soften the cheese at room temperature in advance and beat it evenly with sugar and cornstarch

10. 

    Step10:In the process of beating, stop and scrape off the circumference of the egg beating basin with a rubber scraper, and then beat again. Repeat the operation for three times until the mixture is even

11. 

    Step11:Add eggs in batches and mix wel

12. 

    Step12:Then pour in the canned black cherry syrup and stir wel

13. 

    Step13:Cut the dark chocolate into small pieces and add the milk together with the heat insulation and water meltin

14. 

    Step14:Then pour the melted chocolate into the cheese paste and mix wel

15. 

    Step15:Pour a third of the batter into the prepared moul

16. 

    Step16:Put 25 black cherries on the cake past

17. 

    Step17:Then pour in the remaining cheese past

18. 

    Step18:. put the cake mold in a deep baking plate. Pour in cold water (bake in water). Bake the cake in the oven at 170 ℃ for about 1 hour until the surface color becomes dark. The cake paste can be baked without shaking. After natural cooling, put it in the refrigerator for 5 hours

19. 

    Step19:Refrigerate the cheesecake and take it out. Cut off the thin skin on the surface with a knife

20. 

    Step20:Cream the outside with a spatul

21. 

    Step21:The remaining cream is mounted in the flower bag. Round teeth flower mouth extrudes a circle of cream flower

22. 

    Step22:Sprinkle chocolate chips in the middl

23. 

    Step23:Use a spatula to pick up chocolate chips and stick them around the cak

24. 

    Step24:Finally, put a circle of cream flowers on it, and a black cherry on each one

25. 

    Step25:Don