Definitely one of the best mousse cheesecakes I've ever had, not one of them. I'm a cheesecake fanatic, I generally like to eat grilled heavy cheesecake, and I've always been average with cheese mousse. Once I was invited to dinner at a friend's house, and he said that he made the best cheesecake for me to try. And when I saw that it was a mousse cheesecake, I didn't have much interest and expectation. But after tasting it, it was so pleasantly surprised, fresh and delicious, and the taste was really smooth. The creamy cheese is filled with the freshness of lemons, and you can also bite into the fragrance of vanilla seeds under the delicacy; the cheese mousse layer is soft and smooth, and the crispy bottom layer is rich and has a faint orange aroma. I have eaten a lot of cheesecake cheese mousse, including many well-known restaurants in Hong Kong and Macau, including Michelin-starred restaurants, but my friend this is definitely one of the best mousse cheesecakes I have ever eaten, not one of them. In my praise, the German friend who grew up in New Zealand seemed modest, saying that the recipe had been used for many years and had been improved by his own research experiments. The original recipe came from a master, but he said he had forgotten who it was. Later, every time I praised him for this cheesecake, he said, "Of course, we are standing on the shoulder of giants." (Of course, we are standing on the shoulders of giants.) My friend gave me the recipe very generously and really wanted to thank the unknown "giant." Now write this recipe out, I hope you will like it too. Some of the materials used in it may not be easily purchased in China, and can be replaced by other things, but the effect must be different. If conditions permit, it is still highly recommended to try to find it. The square can be made into an 8-inch round cheesecake, or 12 small mousse. In fact, if it is not to be used to make a birthday cake, I still recommend making a small mousse. Because there is no fish film, the texture of this mousse is particularly smooth, and it cannot be cut out of a very regular triangle like a normal cake. The picture above (as a birthday cake) is the effect of adding 2 pieces of fish film, which will harden a little. I prefer not to add fish glue, so I recommend using a mousse ring or some other bowl or small container to do it.
by inness cat 【Official Certified Master of Bean Fruit Cuisine】
Bread Base:
Ginger nuts 20
Butter 100g
Cheese Mousse:
Cream cheese 500g
Double cream 600ml
Caster sugar 120g
Lemon juice 2 pcs
2 vanilla pods
1. Prepare the materials. Speaking of heavy fat cream, I am not sure whether it is more difficult to buy double cream in China. The difference from ordinary animal light cream is mainly in the fat content. I compared the fat content of the brand I used, the average light cream is 36g per 100ml, while the heavy fat is 48g. Heavy fat is more concentrated than the next. The next step is gingerbread.
2, ginger cookie is a relatively hard ginger biscuit, very common in Western countries, generally called ginger nut or ginger snap, and Christmas gingerbread is not used. I have specially searched for a treasure and can buy it. It is characterized by round biscuits with a slightly rough surface and relatively large size. You can search for the keyword "Ginger Biscuits New Zealand" to find my same brand griffins, or look for "Ginger Biscuits Australia" can search for another very good brand called anotts gingerbread. In addition, I also know that the United Kingdom and the United States have this kind of gingerbread, and I know that this type of gingerbread can be. If you really can't use other cookies such as digestive cakes or Oreo instead, but the effect is completely different, I haven't tried it, so I don't know if it's matched or not.
3, crush the biscuits, there are many ways, you can use the food blender to grind, but if there is a stone mortar recommended to use stone mortar.
4, biscuits I like to leave some rough particles, so that the taste will be better. After scooping, pour in the melted butter
5. Mix well
6: Pour into the oil-laid live bottom cake mold, press firmly and put it in the refrigerator for use
7: Add fine sugar to the softened cream cheese and stir well
8. Heavy fat cream is whisked to a state that can still flow (the status chart of the cream will be seen in the following figure)
9. Prepare vanilla pods and a knife. Yes, the vanilla pod looks like this, black and ugly, wrinkled, but it has a great future, and has a supreme position in the dessert world
10. Use a knife to break the vanilla pod, and then use the tip of the knife to hang out the dense vanilla seeds inside the vanilla pod. Dense fearers may be a little disgusted, but it is these dense black dots that add a characteristic sweet smell to many of our desserts.
11, (dense fear star people sorry ~ ~ ~ ) put the scraped vanilla seeds into the cream cheese, add lemon juice, stir well. Be sure to mix well, otherwise if the vanilla seeds are gathered in one place, in addition to not looking good, the taste is not good. This cake is so extravagant that it uses up two vanilla pods. So the material is so good, how can the taste be bad. Another way to distribute vanilla seeds more evenly in the cheese paste is to scrape the vanilla seeds out and put them into lemon juice to scatter.
12: Mix well and pour in the freshly beaten heavy fat cream in several installments. The state of the cream can be seen in this picture, which is very fluid. Must not be beaten, otherwise the taste is not delicate enough. Instead of pouring the cream at once, pour it into the cheese batter several times and mix well with a spatula.
13, do not use the whisk to send, because it is very easy to over-beat, over-beating will become hard and affect the taste
14. Mix well and pour into the mold to smooth the surface with a spatula, and refrigerate for more than 4 hours
15. De-mold can be blown by hair dryer to blow the edge, gently rotate it, loosen it and take it out. I made this picture with two pieces of fish glue, so it will be harder.
16, the next can be a little decoration, in fact, this is very casual, you like how to decorate can be. I used cream and anti-sand lemon zest, and the method of making it is very simple, so I will talk about it here by the way. Pour three spoonfuls of sugar and a little water into a small pot and let the sugar melt just enough. Heating over a small fire, it must be used on a small fire, and the sugar will be caramelized when the fire is large
17: After the sugar water is boiled, add the sliced lemon peel and stir well with chopsticks
18: Let the lemon peel be boiled in the sugar until the water evaporates, and stir with chopsticks while cooking.
19. After all the water has evaporated, there will be an anti-sand effect.
20, made into a small mousse is like this
21, make a cake is like this ~ done
In fact, there are often children's shoes ask me, ** can not be changed to other, in fact, I want to say that can be changed or not. Why? Can be changed because in fact, all roads lead to Rome, nothing is absolute, the ingredients are the same reason, no one of the ingredients want to change to other, this situation will be encountered by everyone, replaced by other materials of course. The reason why it cannot be changed is that as long as it is changed, it will be different, and the effect must be different. It can't be said to be good or bad, it's just different. Just like the same thing, such as apples, there are many kinds and different maturity levels, and naturally have different sweetness and sourness and different textures, so the effect is definitely different.
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
850,000 food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.