Matcha jelly cheesecake
When I happened to eat matcha jelly cheesecake outside, I fell in love with one bite
Silky and cold taste, melts in the mouth, lips and teeth remain fragrant
Immediately after returning home, I tried the same matcha frozen cheesecake, and after success, it was indeed the taste of my heart
The refreshing matcha tea paired with the rich cream cheese is definitely the first choice for afternoon tea this summer
Xiaobian will share the method to everyone, I hope to be able to feel the same happiness brought by matcha frozen cheesecake with pigs and pigs
1
Formulation material (6 inch)
Cream cheese: 200g
Sour cream: 100g
Whipped cream: 170 ml
Matcha flour: (5g white sugar) 10g
Digestion biscuits: 80 g
Butter: 50 g
Hot water: 30g
Caster sugar: 80 g
Milk: 30 ml
Gelatin tablets: 10 g
Honey beans: 25g
2
Preparation Method:
1. Put the digestive biscuits into a plastic bag and crush them with a rolling pin, heat and melt the butter over low heat in the microwave, pour into the crushed digestive biscuits and stir well, then put them into the cake mold and compact, put them in the refrigerator and refrigerate for later
2. Place the cream cheese at room temperature to soften and soak the gelatin tablets in cold water to soften. Add the softened cream cheese to fine granulated sugar to whisk it white and smooth without particles
3. Add sour cream and stir well
4. Brew the matcha powder and 5 g of white sugar in hot water, pour into the cheese paste from step 3 and stir well
5. Heat 30 ml of milk and 20 ml of whipped cream in a microwave container, add the soft gelatin slices, stir and melt, pour into matcha cheese paste and stir well
6. Whisk the whipped cream to six points (whisk to pick up the cream and slowly flow down), add to step 5 in three parts, stir well
7. Add the honey beans and mix well
8. Pour the mixed ingredients into a mold with the bottom of the cake laid. Place the cake in the refrigerator and refrigerate for more than 4 hours to form
3
Little Tips
1. When de-molding, you can cover it with a hot towel or blow it with a hair dryer to facilitate mold release
The 2.8-inch cake can be converted in a 6:8 ratio
3. Sour cream can be replaced by yogurt, but the taste is slightly worse
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