It's been almost two years since I started baking, and in the past two years, I remember when I first entered baking, I stayed up late almost every night to make cakes, or it was the reason why I failed to compare myself by looking at other people's recipes on the Internet. Looking back on the days of obsessive baking, it was all about the time and persistence that I could pay for being able to get better and better on the road of baking now. Stick to what you like and do what you like. Sometimes my family always says, you're really crazy, stay up late to bake and go to work the next day, don't have a body. Sometimes I always feel that I am not a professional baker, I can't make a unique baking dish, but I have a belief in baking myself. Because of faith, even if you fail, you will try to do better. Frozen cheesecake was my first bold attempt, and I've made a pineapple flip cake once before, which is also heavy cheese, but compared to this free-baking frozen cheesecake, I'm still trying it for the first time. There's always something imperfect, there's always too much to improve, so the next time it's going to be better.
1. Remove the oreo biscuits from the filling and roll out with a rolling pin.
2. Pour the melted butter into Oreo and stir well. Spread on the bottom of the mold and flatten. Refrigerate and set aside.
3. Soak gelatin tablets in water to soften. Milk is heated in diaphragm. Whisk the cream cheese until smooth. Add lemon juice and stir to mix well.
4. Whisk the evaporated milk to 6 rounds, that is, the shape can appear, and mix the light cream and cream cheese evenly.
5. Place the softgelatin slices in the milk, stir and mix well. Then pour into the prepared cheese paste.
6. Divide the cheese paste into three equal parts, one with 30g of blueberry sauce, one with 50g of blueberry sauce, and the rest is the white original cheese paste.
7. Remove the refrigerated mold from the refrigerator and pour in the darkest cheese paste. Make a few gentle bumps on the countertop to make bubbles. Then refrigerate for 25 minutes. Then take out and pour in the light purple cheese paste.
8. Finally, take it out and pour in the last layer of original cheese paste, refrigerate for more than 6 hours to completely solidify. Or refrigerate overnight.
9. After demoulding, start adjacent surfaces. First chop the dark chocolate, put 30ml of light cream in the container to heat it in hot water, then add the chopped chocolate, stir and mix well, put it cold and drizzle on top, then put some blueberries, mint garnish on it.
Everybody's watching...