Chocolate Crispy Cheesecake

Serves 1
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Directions

  1. 1Add cocoa powder to a jar.
  2. 2Add cocoa powder to a jar.
  3. 3Add cocoa powder to a jar.
  4. 4Transfer cocoa powder to a bowl.
  5. 5Transfer cocoa powder to a bowl.
  6. 6Transfer cocoa powder to a bowl.
  7. 7Add corn oil and mix well.
  8. 8Add corn oil and mix well.
  9. 9Add corn oil and mix well.
  10. 10Add milk and mix until emulsified.
  11. 11Add milk and mix until emulsified.
  12. 12Add milk and mix until emulsified.
  13. 13Add low-gluten flour and mix until there are no dry ingredients.
  14. 14Add low-gluten flour and mix until there are no dry ingredients.
  15. 15Add low-gluten flour and mix until there are no dry ingredients.
  16. 16Add egg yolks and mix well.
  17. 17Add egg yolks and mix well.
  18. 18Add egg yolks and mix well.
  19. 19Add egg whites and sugar to a bowl and whisk until stiff peaks form.
  20. 20Add egg whites and sugar to a bowl and whisk until stiff peaks form.
  21. 21Add egg whites and sugar to a bowl and whisk until stiff peaks form.
  22. 22Add 1/3 of the egg whites to the yolk batter and mix well.
  23. 23Add 1/3 of the egg whites to the yolk batter and mix well.
  24. 24Add 1/3 of the egg whites to the yolk batter and mix well.
  25. 25Pour the yolk batter back into the egg whites and mix well.
  26. 26Pour the yolk batter back into the egg whites and mix well.
  27. 27Pour the yolk batter back into the egg whites and mix well.
  28. 28Pour the batter into a baking pan.
  29. 29Pour the batter into a baking pan.
  30. 30Pour the batter into a baking pan.
  31. 31Bake at 150 degrees Celsius for 30 minutes.
  32. 32Bake at 150 degrees Celsius for 30 minutes.
  33. 33Bake at 150 degrees Celsius for 30 minutes.
  34. 34Cut out shapes from the cooled cake with a mold.
  35. 35Cut out shapes from the cooled cake with a mold.
  36. 36Cut out shapes from the cooled cake with a mold.
  37. 37Place the cake pieces into molds.
  38. 38Place the cake pieces into molds.
  39. 39Place the cake pieces into molds.
  40. 40Add softened cream cheese and sugar to a bowl and mix until smooth.
  41. 41Add softened cream cheese and sugar to a bowl and mix until smooth.
  42. 42Add softened cream cheese and sugar to a bowl and mix until smooth.
  43. 43Add whipped cream and mix well.
  44. 44Add whipped cream and mix well.
  45. 45Add whipped cream and mix well.
  46. 46Pour in the milk gelatin liquid and mix well.
  47. 47Pour in the milk gelatin liquid and mix well.
  48. 48Pour in the milk gelatin liquid and mix well.
  49. 49Divide the cheese batter into 2 portions and add chocolate sauce to one of them. Mix well.
  50. 50Divide the cheese batter into 2 portions and add chocolate sauce to one of them. Mix well.
  51. 51Divide the cheese batter into 2 portions and add chocolate sauce to one of them. Mix well.
  52. 52Pour the chocolate cheesecake batter onto the cake slices.
  53. 53Pour the chocolate cheesecake batter onto the cake slices.
  54. 54Pour the chocolate cheesecake batter onto the cake slices.
  55. 55Freeze for 15 minutes and then add the original cheesecake batter.
  56. 56Freeze for 15 minutes and then add the original cheesecake batter.
  57. 57Freeze for 15 minutes and then add the original cheesecake batter.
  58. 58Refrigerate and then pour on the chocolate crispy.
  59. 59Refrigerate and then pour on the chocolate crispy.
  60. 60Refrigerate and then pour on the chocolate crispy.
  61. 61Refrigerate for another 30 minutes.
  62. 62Refrigerate for another 30 minutes.
  63. 63Refrigerate for another 30 minutes.

Ingredients

  • 15 g cocoa powder
  • 15 g cocoa powder
  • 15 g cocoa powder
  • 50 g corn oil
  • 50 g corn oil
  • 50 g corn oil
  • 65 g milk
  • 65 g milk
  • 65 g milk
  • 60 g low-gluten flour
  • 60 g low-gluten flour
  • 60 g low-gluten flour
  • 55 g sugar
  • 55 g sugar
  • 55 g sugar
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 240 g cream cheese
  • 240 g cream cheese
  • 240 g cream cheese
  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 200 g whipped cream
  • 200 g whipped cream
  • 200 g whipped cream
  • 60 g milk
  • 60 g milk
  • 60 g milk
  • 10 g gelatin
  • 10 g gelatin
  • 10 g gelatin
  • 40 g chocolate sauce
  • 40 g chocolate sauce
  • 40 g chocolate sauce
  • 60 g dark chocolate
  • 60 g dark chocolate
  • 60 g dark chocolate
  • 18 g coconut oil
  • 18 g coconut oil
  • 18 g coconut oil
  • 18 g peanut crumbs
  • 18 g peanut crumbs
  • 18 g peanut crumbs

Equipment

spoonwhiskhand mixerspatulabaking pancookie cuttercake molds