Cream Cheese – 300 grams
Yogurt – 200 grams
Sugar 55g
Butter 55g Dark Chocolate 50g Cake Flour 35g Cocoa Powder 5g Chopped Walnuts to taste 1. Peel and break the walnuts into pieces, then toast them in an oven until fragrant. 2. Melt the butter and chocolate separately over a water bath. 3. Crack the eggs into a container, add 55g of sugar, and stir until well combined.4. Add melted butter and stir until well combined.
5. Add melted butter and stir until well combined. 6. Add melted chocolate and mix well. 7. Sift together the low-gluten flour and cocoa powder, then sieve into the egg mixture. 8. Add chopped walnuts and mix well. 9. Add chopped walnuts and mix well. 10. Add chopped walnuts and mix well. 11. Add chopped walnuts and mix well. 12. Pour the batter into the mold, then bake in the oven at 150°C for 20 minutes. (Adjust time and temperature according to your own oven; as this serves as a cheesecake base, it can be baked slightly firmer.) 13. Remove the baked cake base from the oven and let it cool. (Do not unmold.)14. Mix cream cheese with 90g of sugar and yogurt until smooth. 15. Add one egg and mix well, then add light cream and mix again. 16. Add cornstarch and mix until well combined. 17. Pour the cheese batter onto the chocolate cake base, and wrap the mold with aluminum foil on the outside. 18. Sprinkle crushed walnuts on the surface of the cheese batter; choose your own pattern. 19. Pour hot water to a height of two centimeters in the baking tray, place the mold inside, and bake in the oven using the water bath method at 165°C for 55 minutes. (Adjust time and temperature according to your oven conditions.) Let it cool and refrigerate before serving.
