How to make 6-inch cheesecake

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  1.1.Prepare all the ingredients, cream cheese in advance Remove from refrigerator and soften at room temperature.

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  2.2.Put the digestive biscuits into a plastic bag and grind them into powder, take them out and set aside;
  

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  3.3.Cut butter (50 grams) Cut into small pieces and heat over water until melted into liquid;
  

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  4.4.Pour the crumbled digestive biscuits into the butter, mix well, pour it into a 6-inch cake mold, and spread evenly Flatten the bottom with a spoon and put it in the refrigerator;

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  5.5.Put the softened cream cheese into a container, add fine sugar, beat with a whisk over hot water until Smooth state.Break the eggs into the cream cheese one by one, beat one with a whisk, then add the other and beat evenly;

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  6.6.Take the container out of the hot water and pour in the cheese paste Add animal whipped cream (60g) and stir evenly, then pour into the cake mold.Place the cake mold on a baking sheet (if it is a removable bottom mold, wrap the bottom with tin foil), and pour water into the baking sheet to cover more than 1/3 of the height of the cheese paste.Preheat the oven to 160 degrees, place the cake mold and the baking sheet in the middle of the oven, and bake for an hour.Do not unmold after baking and cool to room temperature;
  

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  7.Cut the dark chocolate and butter (10 grams) into small pieces, put them into a container, and pour in the animal whipped cream (60g), heat over water and stir constantly until the butter and chocolate are completely melted;

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  8.8.When the chocolate liquid is warm, pour it on the surface of the baked and cooled cheesecake.Let it sit until the surface is flat and then put it in the refrigerator for more than four hours.