The blueberry fruits that ripen in the summer and autumn are blue with thin skin and pearlescent treasures that favor blueberries!
Blueberry gradient frozen cheesecake, no need to open the oven, free of heat.
Freshly brewed blueberry sauce, all natural and additive-free, without the use of any coloring but bringing a natural and elegant gradient to this cake.
The formula is the amount of 6-inch mold. Make 8 inch all material x2!
Fees:
blueberry
200g
white sugar
40g
lemon juice
15ml
Oreo (remove the sandwich)
80g
Butter (melted)
30g
Cream cheese
powdered sugar
Thick yogurt (or old yogurt)
150g
Milk
Gilliptin tablets
10g
Light cream
10ml
method:
1. Cut the cheese into small pieces and soften them directly indoors in summer. Winter insulation softens.
2. Make blueberry jam: Wash and dry the blueberries. Mix the caster sugar and blueberries together in a small pot and crush them into a paste with a wooden spoon. Leave on for 1 hour to allow the sugar and blueberries to blend in. Then bring to a low heat, pour in the lemon juice and stir until it is viscous.
3. Make oreo cookie bases: Break orio cookies and crush them into crumbs in a food blender. Add the melted butter and mix well. Pour the cookie residue into the bottom of the mold and spread it well, and use a spoon and other tools to finely flatten it. Refrigerate together with the molds.
4. To make a cheese paste: Soften the cream cheese and add the powdered sugar to a container until smooth and particle-free, add the thick yogurt and lemon juice and stir well.
5. Take a small bowl and put cold water on the gelatin slices to soften before draining. Microwave 30ml of milk in a bowl for 30 seconds and let the gelatin slices melt in the milk and stir well. Add the milk liquid to the 4-step cheese paste and mix well.
6. Light cream is whisked in ice water to 6 dispenses (beaten egg head can leave traces). < br> pour into the cheese batter and mix well.
7. Divide the cheese paste into equal 3 equal parts. Leave a serving of the original flavor. Add about 40-50g of homemade blueberry sauce to one serving as the bottom layer. Add 20 g of blueberry sauce to one serving as a middle layer.
8. Remove the refrigerated mold from the refrigerator, pour in the dark purple cheese paste and make a few gentle bumps on the countertop to make bubbles. Freeze in the refrigerator for 25 minutes until the cheese layer solidifies, then take it out and pour in the light purple cheese paste for another 25 minutes. Finally, take it out and pour in the last layer of original cheese paste, refrigerate it for more than 6 hours to completely solidify.
9. Finally take out the demoulding, you can use the hair dryer to blow around the mold in a circle to release the mold very well. The surface can be decorated with some fresh blueberries, let's imagine it!
Tips:
Blueberry sauce added to the cheese paste is recommended to add several times, observe the color Ha, accidentally heavy hand, the gradient layer color is not obvious ~ ~ this boiled blueberry sauce there is still left.
To make gradient cheese paste is to put the freezer in the refrigerator for 25 minutes! The recipe owner has his own timing, which is just enough to solidify and save time than refrigeration!!!
The surface drizzle is chocolate ganash, method: put 50g of light cream in a small bowl and heat it in water, then add 50g of chopped dark chocolate, continue to heat it in water until the chocolate and cream melt and mix evenly into a flowing state Of chocolate sauce is completed, and can be used for drizzle after cooling slightly.
If the gelatin tablets can be replaced with gelatin powder, the amount is the same.
Source: Web Finishing