Recipe introduction
I have never been interested in cheese-flavored mousse cakes, but foreign rabbits have been tempting me, and I can't help it. Lemon-flavored yogurt tastes fresh and dispels some sultry.
material
Whole wheat flour biscuit 100g, unsalted butter 45g, gelatin powder 10g, cream cheese 200g, refined sugar 80g, egg yolk 1, yogurt 100g, lemon juice 2 tablespoons, and whipped cream 200ml.
working methods
1. Soften cheese at room temperature.
2. Put 6 tablespoons of water into a heat-resistant container and sieve in gelatin for soaking.
3. Put the butter in a heat-resistant container and heat it in a microwave oven for 30 seconds to melt it.
4. Put the biscuits in a plastic bag, crush them with a rolling pin, and then move them into a container.
5. Add the melted butter and stir well with a small shovel.
6. Fill the bottom of the model and put it in the refrigerator for freezing.
7. Cover the gelatin-soaked container with plastic wrap and microwave for 30 seconds.
8. Put the cheese into a container, stir it into a white paste with a bubbler, add sugar, and stir thoroughly.
9. Add egg yolk, yogurt and lemon juice in turn and mix well.
10. Put the whipped cream into a container and beat it with a foaming machine until it is 6 minutes (depending on the viscosity when scooping the cream with a foaming machine).
1 1. Add it into the cream cheese bit by bit until it is evenly stirred.
12. Add the melted gelatin and stir with a spatula until it becomes thick.
13. Take out the model from the refrigerator, pour in the raw materials, and freeze it in the refrigerator for one hour.
skill
I used a six-inch movable bottom mold, but I didn't release the yolk. I think the dosage of Geely powder is a little too much, so it can be reduced appropriately. Cookies can be two pieces less, and you can mix cookies with 50g butter, otherwise the cookies will be loose if they are not wet enough. After I squeezed the lemon juice, I wiped the lemon peel and put it down, which made it more fragrant and did not affect the appearance. I want to draw a pattern after dissolving it in 30 grams of pure dark chocolate candy and one tablespoon of whipped cream insulated water.
Chocolate cappuccino cheesecake
Recipe introduction
As soon as I tasted the cake made according to this recipe, it immediately became the most popular snack! In the past, this kind of cake was called "guilty and smooth as velvet". It's best to do it one day in advance.
material
Chocolate chip 1 10g, butter 55g, softening, sugar 25g, cinnamon powder 0.6g, cream cheese 68 1g, softening, sugar 200g, three eggs, semi-sweet chocolate 224g, fresh cream 30ml, sour cream 230g, salt 2g, instant coffee. 10 ml vanilla extract, 235 ml thick cream, 15 g refined sugar, 30 ml coffee liqueur, 28 g semi-sweet chocolate.
working methods
1. Preheat the oven to 175℃, and oil the spring button die pan with a diameter of 22.5 or 25 cm.
2. Stir the chocolate cake crumbs, softened butter, 25g sugar and cinnamon powder evenly, and put them into the buttered spring button mold pot for later use.
3. In a medium bowl, break the softened cream cheese. Slowly add 200 grams of sugar and mix well. Add the eggs one by one and break them slowly until they become a uniform thick paste.
4. Put 224 grams of semi-sweet chocolate and 30 ml of whipped cream into a pan or bowl, melt in boiling water and stir well.
5. Stir the stirred chocolate paste and cream paste evenly, add sour cream, salt, coffee, 60ml coffee liqueur and vanilla extract, and stir until thick.
6. Bake in the center of the oven preheated to 175 degrees Celsius for 45 minutes. At this time, the center of the cake should be soft, but it will harden after cooling. Don't bake too much. Turn off the oven, leave the oven door ajar, and let the cake stay in the oven for 45 minutes. Then take out and refrigerate 12 hours. Before serving, pile seasoned cream on the cake and decorate it with chocolate leaves. The cake made is 16 people/serving.
Angel cheese cake
material
4 egg whites, homemade yogurt cheese (cream cheese) 120g, 50g sugar, 2 tablespoons condensed milk, 50g low flour and 4 tablespoons milk.
working methods
1. Stir the cheese and milk evenly.
2. Sift in low flour and mix well, then add condensed milk and mix well.
3. Add sugar to the protein and stir until it is wet and frothy.
4. Stir the protein paste and batter gently and evenly, and then pour them into the mold.
5. Bake in oven water, take out after 160℃ 1 hour, let it cool, and then demould.
skill
1, yogurt cheese is homemade, not as greasy as cream cheese, and it tastes refreshing. How to make yogurt and cheese: pour yogurt into clean gauze, preferably spread several layers. Then put the gauze on a sieve with fine holes (a powder sieve is enough), put it on a basin the size of a sieve Sawaguchi, wrap it in a safe mold, and put it in the refrigerator to start filtering yogurt. It will be filtered in about two days. There will be very sour water in the container, especially whey, gauze and yogurt and cheese. 2. Ordinary angel cake tastes tough because it has no oil and yolk. They are a little astringent, not soft. They are baked with cheese in water, eliminating the original taste defects of angel cakes. They taste soft and melt in the mouth.
Strawberry frozen cheese cake
material
300g cream cheese, strawberry 8- 10, animal whipped cream 150g, sugar 80g, melted butter 30g, crispy biscuits 100g, gelatin 2 tablets, lemon juice 1 tablespoon, and appropriate amount of chocolate.
working methods
1. Crush the biscuit, add melted butter and stir well, press it into the bottom of the model, and put it in the refrigerator to freeze until it becomes hard.
2. Cut strawberries into pieces and soak gelatin in ice water. Soak soft gelatin, squeeze out water and melt in water.
3. Cut the cream cheese into small pieces, soften it at room temperature or heat it in the microwave oven for 30 seconds until it becomes soft, and stir until there are no particles. Add sugar and stir well. Add lemon juice, strawberry jam and melted gelatin and stir quickly and evenly. (Note: Gelatine can be melted after whipping the cream, and then mixed with the melted gelatin to avoid solidification of gelatin when whipping the cream. )
4. Beat the whipped cream to 7 and distribute it. Add the cheese paste and stir well. Pour it into the model and smooth the surface. Melt a proper amount of chocolate, put it in a flower squeezing bag and squeeze it on the surface of the cake.
5. Draw a line with a toothpick. Refrigerate for 3 hours, and the frozen taste is better. Take it out and demould it!
skill
When cutting, soak the knife in hot water, dry it and then cut it, so as to cut out a beautiful cake!