In the blink of an eye, 5 days have passed, I wonder if everyone has re-prepared their full vitality?
During the holidays, what impressed me the most was that the weather was really getting hot. At such moments, I believe that everyone, like me, always looks forward to a cold and unburdened dessert.
Cheesecake is a very good choice.
Semi-cooked cheese, cheesetra, cheese muffin, cheese strips, cheesecake, cheese pudding... A variety of combinations and shapes can present a fresh experience.
The appearance can be simple and stunning, and it can be small and beautiful and affordable to share. The taste surprise of rich and integrated taste is created with a rich dairy delicacy to create a unique taste.
Hot and moist and delicious, cold and smooth, without any sense of distance.
So what kind of collocation is the most popular?
Banana cheesecake
A soft and deep cheese dessert with a hint of banana flavor. When the soft cream and the thick crunchy layer are together, I believe everyone will like it.
Hurry up and make it~
01/Cheesecake base
Φ18cm mousse circle
Savoury biscuits 145g
Butter 82.5% 120g
Powdered sugar 70g
Flour 35g
Preparation steps:
(1) Crush the crackers and stir them into a fine powder in a blender. In order to obtain a homogeneous finely crushed biscuit powder, large particles can be sifted out using a sieve to re-stir into a fine powder.
(2) Then sift the biscuits, softened butter, powdered sugar and flour and mix well. (If sweet cookies are used, you can add 4-5g of salt)
(3) Prepare an 18x6cm mousse ring and wrap the outer layer with thick tin foil. Then use a spoon to press the base of the mixed biscuit against the mousse circle densely, about 6-8mm. (Smaller mousse rings can be used to stabilize the shape)
(4) Then lay a mixed biscuit base on the bottom as well. Place in the refrigerator for 1 hour and set aside.
02/Cheesecake
2 lemons
Cream cheese 400g
Powdered sugar 150g
Cornstarch 25g
3 eggs
Cream 33% 150g
2 vanilla pods
Banana puree 180g
(1) Cut the vanilla pods longitudinally, remove the vanilla seeds, and bring to a boil over medium heat with the cream.
(2) Peel the lemon and mix with the cream cheese and powdered sugar until smooth and even.
(3) Then add corn starch to mix, then add three eggs to mix well.
(4) When the cream is boiling, remove the vanilla pods, add the banana puree and stir well.
(5) Then pour the mixed vanilla cream into the cream cheese mixture in front and mix well.
(6) Remove the frozen cheesecake base and pour in the cheesecake mixture. Bake in the oven at 105°C for about 3 hours until tender. If the baking pan is moved slightly, the center will show a slight shaking.
(7) Cool the cheesecake at room temperature (the warmest place) and refrigerate for another 12 hours.
03/Decoration
(1) Combine cream (150g), cream cheese (150g) and powdered sugar (50g) to homogenize.
(2) Pour into a framed bag and decorate the cheesecake surface. Then garnish with fresh fruit.