Some time ago, the rice cooker steamed cake fire all over the Network, for a time everyone rushed to follow the trend, there were successes, there were failures, and there were rice cookers that broke...
However, many people on the Internet ask, without an oven and rice cooker at home, is there not even a chance of failure?
Isn't it Asir! Now there are still people who don't know that there is no oven, and no rice cooker can make cakes!!
The dessert that XiaoOu wants to bring to you today, "Lemon Cheesecake", does not need an oven, does not need a rice cooker, and can be made at home!
As the main ingredient of lemon, not only can cool down, but also contains a variety of vitamins, is the best fruit to refresh the summer heat, and lemon cheesecake is not only soft and smooth taste, but also retains the unique "summer cure" effect of lemon.
● Recipe ●
Cake base:
80g digestive biscuits, 40g butter lemon yogurt cheese:
200g cheese, 50g caster sugar, 40g plain yogurt,
Lemon zest to taste, 4g gelatin flakes, 120g light cream
Lemon curd:
75 g of water, 60 g lemon juice, 45 g of caster sugar
15 g corn starch, 15 g butter
1 egg yolk, 2 g gel gel:
100g lemon, 50g caster sugar
50 g of water, 5 g of gelatin
● Production steps ●
1. Cake base making:
Digest the biscuits crushed, pour the butter and stir well, then pour into the 6-inch mousse ring, flatten it and send it to the refrigerator for freezing, don't forget that the bottom of the mousse circle is cushioned with a piece of baking oil paper Oh ~ ~ ~ ~ ~
2. Lemon yogurt cheese making:
Stir the softened cheese well, then add the castellar sugar to continue stirring, then pour in the plain yogurt.
Cut the crumbs of half a lemon into the cheese cheese paste and stir well (only take the yellow skin part, do not cut the white skin into it, otherwise it will be particularly bitter).
The gelatin slices are soaked in advance, heated in the microwave until melted, then poured into the cheese liquid and stirred quickly before pouring in the cream, continue to stir until even, lemon yogurt cheese paste is ready ~ ~
3. Lemon curd production:
Water, lemon juice, sugar, corn starch pour into a milk pot and mix well, turn on medium heat, and stir continuously while heating until the liquid thickens.
Add the butter, stir to melt and mix, then add an egg yolk, continue stirring and pour in 2g of melted gelatin flakes, stir well and then finish.
4. Lemon gel making:
Cut the lemon, peel it and take out 100g of pulp, cut it into pieces, pour it into a milk pot with 50g of sugar, cook it on medium heat, and stir it from time to time.
When the lemon is boiling, turn off the heat and pour 50g of water to stir well, then add the soft gelatin slices, soften it with residual temperature, and when the temperature of the lemon gel drops, remove the cake and pour it into the mold.
Put in the sliced lemon, press it down, soak it in the liquid, send it to the refrigerator for more than 3 hours, wait for it to solidify, use a hot towel to heat the mousse ring, and complete the demolding!