11. Oreo biscuits are packed in a fresh-keeping bag and crushed with a rolling pin (no need to take out the sandwich butter). Put the crushed biscuit into a large bowl, pour in the butter melted into liquid by heating, and grip it evenly with your hands. 2. Spread the mixed olio biscuit dough in the cake circular mould (with a layer of softened butter around the mould to prevent sticking), press it flat with a spoon, then cool it in the refrigerator until it is hard to stand by.
23. Next, make cheese cake batter. When the cream cheese is softened at room temperature or heated in water, add fine granulated sugar and whisk it in an egg beater until smooth and granular. 4. Add eggs one by one in beaten cream cheese and whisk them in an egg beater until smooth. First add the first egg and whip it smoothly, then add the second egg. (If the eggs are taken out of the refrigerator, they need to be rewarmed and reused) 5,50 grams of dark chocolate are cut into small pieces and put into a bowl, then pour 25 grams of milk. Heat the bowl with water and stir until the dark chocolate is completely dissolved (or heat it in a microwave for a moment, remove and stir until the dark chocolate dissolves). 6. Pour melted dark chocolate into step 5 cheese paste. 7. After beating with an egg beater, the cheese cake paste is ready. 8. Pour the cheese cake paste into the cake mold with the base of the Olio cake. 9. Place the cake mould in the baking pan and pour hot water into the baking pan. The height of the cake paste should be 1/2 of that of the cake paste. If it is a movable bottom die, it is necessary to wrap a layer of tin paper at the bottom of the die in order to prevent water from entering the bottom. Place the baking tray in a preheated oven at 160 degrees and bake for about an hour until the surface becomes darker and the cake solidifies completely.
310. Cheese cake after baking should be cooled and refrigerated for 4 hours before demoulding. Put the demoulded cake on the mounting table. 11. After applying the cream, put the remaining cream into the mounting bag and squeeze a circle of 20 butter flowers on the cake with a star-shaped mounting mouth. 16. Stick chocolate chips on the side and top of the cake. Put a canned black cherry on each butter flower and sprinkle some sugar powder on the surface of the cake. The cake will be decorated.
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