Cheesecake, which can be made without an oven, is refreshing and tender, melts in the mouth, and is better than ice cream. Eat cake in the summer, no need to open the oven, easy to make a sweet and sour frozen cheese cake. Melts in the mouth, the taste is smooth, and it has the taste of ice cream.
The main material used today is cream cheese, English name cream cheese, is a fermented milk products, its color is white, the texture is delicate, the taste is slightly acidic, containing lactic acid bacteria, rich protein, calcium, fat, phosphorus, vitamins and other nutrients, is a pure natural food.
Cream cheese also has a more commonly known name - cream cheese, so our frozen cheesecake today can also be called frozen cheesecake. The reason why the price of cream cheese is higher is because 1 kg of cream cheese requires about 10 kg of milk to concentrate.
I don't want to open the oven when it's hot, and I want to make a convenient cake to unwind, and frozen cheesecake is the first choice. Just stir a few ingredients in order, pour them into a mold, refrigerate for 2 or 3 hours, and wait for solidification to eat. Drizzled with a variety of sauces, such as chocolate sauce, matcha sauce, strawberry jam, etc., will have a different flavor.
< h1 class="pgc-h-arrow-right" >------ [frozen cheesecake] ------</h1>
【Cake Ingredients】 Cream cheese 200 g, caster sugar 50 g, original sugar-free yogurt 100 g, fresh lemon juice 15 ml, animal light cream 100 ml, gelatin slices 5 g, rum 10 ml, cereal biscuits to taste
【Cocoa Sauce】 1 tbsp cocoa powder, 2 tbsp caster sugar, 2 tbsp hot water, 50ml animal light cream
【Quantity】 1 *6 inch round mold
【Production】
1. Cake ingredients are prepared: cream cheese, caster sugar, original sugar-free yogurt, fresh lemon, animal cream, gelatin flakes, rum, cereal biscuits; rum can be replaced with white wine, there is no equivalent amount of pure water; cereal biscuits can be replaced by a variety of biscuits or cakes you like; original sugar-free yogurt is homemade, if you choose takeaway original yogurt with sugar, you can reduce the caster sugar in the material;
2. Prepare some work first: cut the cream cheese in the egg bowl, soften at room temperature, and use the finger pit with a finger to use;
3. Spread a layer of butter in the round mold of the 6-inch live-bottom cake and spread the baking paper cut in advance;
4. Cut the gelatin slices into small pieces, soak them in ice water to soften them and use them;
5. Squeeze the fresh lemon and set aside;
6. Biscuit bottom, the blank space can be filled with biscuit crumbles; you can also crush 40 grams of biscuits and mix with 20 grams of butter solution to lay the bottom; but the latter increases the intake of butter, so which method to use can choose by yourself;
7. Whip the softened cream cheese into a smooth shape by hand, at first, the cream cheese is easy to hide in the net, you can knock a few times on the basin wall and come out; if it is always not smooth, it means that it has not yet softened in place; then pour the fine granulated sugar into it and whisk until smooth;
8. Pour in the original yogurt, whisk smoothly and pour in the lemon juice;
9. After thoroughly stirring the lemon juice, pour the light cream into it and whisk until there is a smooth and delicate paste;
10. Pour soft gelatin slices into rum or white wine and melt the hot water at 50 degrees Celsius to form gelatin solution;
11. Whisk the basin containing the cream cheese paste into the water so that the temperature of the cheese paste can be slightly increased, so that the gelatin solution will not solidify into small particles because the temperature of the cheese paste is too low;
12. Pour the mixed cheese paste into the mold; the bottom biscuits are easy to float, so at the beginning it is necessary to pour a small amount slowly, cover all the biscuits and then pour in the remaining cheese paste; the bubbles on the surface can be eliminated by gently wiping with a spatula; cover with plastic wrap, refrigerate for 2-3 hours, and the cheese paste can be cut into pieces to eat;
13. If you want to decorate the cheese cake, you can make some sauce to increase the flavor; for example, this cocoa milk sauce: 1 spoonful of cocoa powder, 2 tablespoons of caster sugar after mixing well, add 2 tablespoons of hot water to mix evenly without dry powder, without particles;
14. Pour 50ml of light cream into it, mix well and the sauce is ready;
15. Remove the completely solidified cheese cake, rinse the knife with warm water and cut a knife vertically on the cake; after each cutting, wipe the knife clean and rinse the warm water, and then cut the next knife, so as to ensure that the cake is neat and well separated;
16. Insert a knife into the bottom of the cake and gently lift it upwards, the cake can be removed, put it on a small plate, and enjoy it with cocoa milk sauce!
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1. Cream cheese taste delicate and silky, to be fully softened before easy to operate; light cream can increase mellow, if not can be replaced with the same amount of original yogurt, although there is a difference in flavor, but the taste is more refreshing, the calorie is lower;
2. Gelatin tablets should be soaked in ice water or lower temperature water, so that there will be no fishy taste; the water temperature of the melting water is controlled at about 50 degrees, if the water temperature is too high, the gelatin liquid will be chaotic; make this cheese cake can not be seen, if you do transparent jelly and the like, it is obvious;
3. There are not many gelatin tablets in this recipe, if you want to give someone or be more firm, you can increase the amount of gelatin to 7 grams, but it is not the more the better, too much will make the taste of the cheese cake too hard to lose the tender taste;
4. Try to finish the cake within 3 days.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, once an English teacher for 18 years, and now a "kitchen for love" house cook, gourmet self-media, special original food author. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##你好, little summer #