Hello everyone, I am a food sister is very happy to meet with you again, today to share with you to make cheesecake, we all know that the role of lemon is very much, lemonade is rich in vitamins, can prevent and eliminate skin pigmentation, play a role in whitening. Lemonade can also alleviate the effect of calcium ions in promoting blood clotting, which can prevent and assist in the treatment of hypertension and myocardial infarction. Since the pH of lemons is as low as 2.5, people with excessive stomach acid and stomach ulcers should not drink lemonade.
Lemon cheesecake
Lemonade quenches thirst and dilutes the desire to eat, so it is effective in suppressing inappropriate diets, plus a total of 15 minutes of exercise a day. Insisting on drinking a glass of lemonade every day and adding a little baking soda to the lemonade can also help you lose weight quickly. So friends who are losing weight can eat such a lemon cheesecake, the production is simple and does not need to be ovenized without flour, now we will prepare the ingredients and start working!
Ingredients for 6 inch lemon cheesecake preparation: 30 g butter, 63 g (5 pieces) digestive biscuits, 180 g cream cheese, 60 g white sugar, 90 ml milk, 1 lemon, 20 ml lemon juice, 2 g lemon zest, 7 g fish gelatin, 150 ml light cream;
Steps to make a 6 inch lemon cheesecake:
Step 1: Prepare 63 grams (5 pieces) of digestive biscuits into a thick plastic bag and crush them with a rolling pin, melt 30 grams of butter in hot water, and pour the minced biscuits into a bowl and add 30 grams of butter to stir well;
Step 2: Prepare a 6-inch mold, pour in the crumbs of the digestive cake and level it, and then put it in the refrigerator for 30 minutes;
Step 3: Put 150 ml of whipped cream into a bowl, beat at low speed with an electric whisk until it foams and then turn at high speed, beat until it stands up, and put the whipped cream into the refrigerator for refrigeration;
Step 4: Put 180 grams of cream cheese (room temperature) into a bowl, beat at medium speed until soft, add 60 grams of white sugar and continue to beat at medium speed until mixed, beat until the sugar disappears;
Step 5: Prepare 90 ml of milk, pour it into the beaten cream cheese, slowly stir well with an egg beater, mix well and set aside;
Step 6: Add 1 teaspoon (2 g) of lemon peel to the oil cheese, squeeze out 20 ml of lemon juice, sift it and pour it into the oil cheese and stir it evenly and set aside;
Step 7: Prepare 7 grams of fish film into ice water to soften, soften after wringing out the water, put it into a bowl of hot water to dissolve the soaked fish film;
Step 8, after the fish film is dissolved, add a little cream cheese and stir evenly, mix well into the bowl containing cream cheese, refrigerate 150 ml of whipped cream out, pour the prepared cream cheese into the mixture evenly, and finally pour into the mold containing digestive biscuits, level the surface of the paste, vibrate several times to avoid bubbles inside, and then put it in the refrigerator for 3 hours after installation;
After 3 hours, the white and tender lemon cheesecake is finished, sprinkled with a little lemon peel, which smells so refreshing and sweet and smooth to eat;
Cut a piece to eat, friends who like to eat cheese see that they are hungry, do not use the oven without flour so that you can make a delicious lemon cheesecake, like friends hurry to collect and so on have time to try it.
Tips:
1. Fish film is melted in cold water after softening;
2, after the fish film is dissolved, add a little cheese to mix, the purpose is not to make the fish film solution temperature is not so high;
3, when adding milk slowly, and constantly stirring;
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