Cream Cheese (200g)
Fine Granulated Sugar (100g)
3. Stir evenly with a whisk.
4. Remove from hot water, allow to cool, then add low-gluten flour and cocoa powder separately, stirring until a smooth cheese batter forms. 5. Add heat-resistant chocolate chips and stir evenly. 6. Scrape the cheese batter into a cheesecake mold and smooth the surface. 7. Pour hot water into the baking pan to prevent the cake from cracking, then place the mold on top. 8. Preheat the oven to 170°C and bake for 30 minutes (adjust temperature according to your oven). Before removing from the oven, insert a knife into the center of the cake; if a slight stickiness appears, it is ready. Remove from the mold and refrigerate for four hours. 9. Sift a layer of unsweetened cocoa powder onto the surface for decoration. 10. This cake, with the addition of cocoa powder, has a rich and enticing flavor. If you are not fond of cheese, be sure to try this chocolate cheese cake.
