Mulberry Gradient Frozen Cheesecake

Ingredients:

150g fresh mulberries, 10g lemon juice, 30g rock sugar, 60g crushed Oreo cookies, 30g butter, cream 250g cheese, 100g commercial yogurt, 25g sugar, 150g whipping cream, 10g gelatine tablets, appropriate amount of mulberries, and appropriate amount of mint leaves.

Method:

1. After cleaning the mulberries, use kitchen towels to absorb the water.

2. Add rock sugar and lemon juice, mix evenly, and marinate for 30 minutes.

3. Pour the pickled mulberries into a thick-bottomed milk pot, turn on low heat and simmer the mulberry sauce. During cooking, remember to press the mulberries with a spatula to soften them better and produce pulp.

4. While simmering, use a spatula to stir continuously until the jam becomes thick and the spatula can leave clear lines across the bottom of the pot.

5. Cut the gelatine slices into large pieces, add edible cold water, and refrigerate until soft.

6. Use a food processor to grind the Oreo cookies into powder. You can also put them in a sealed bag and crush them with a rolling pin.

7. Heat the butter over water and melt it.

8. Pour the crushed biscuits into a bowl, add the melted butter, stir them evenly, and try to coat all the biscuits with butter.

9. Wrap the bottom of the mousse circle with several layers of plastic wrap and then place it on a flat plate.

10. Pour the processed biscuit crumbs into the mold, stand up the rolling pin and press the biscuit crumbs tightly. Then put it in the refrigerator for later use.

11. Soften the cream cheese at room temperature until it can be easily moved with a spatula. Add powdered sugar and beat with a whisk at first speed until smooth. Remember to use a spatula to scrape out the uneven edges of the cheese paste and stir.

12. Add the yogurt and mix well using the same speed of a whisk.

13. This is the state after mixing.

14. Take out the gelatine sheets that have just been refrigerated and soaked, squeeze out the water and heat them over water until they melt.

15. Pour the melted gelatin liquid into the cheese paste and stir evenly with a spatula.

16. Use an electric egg beater to beat the whipping cream at one speed until it becomes thick and lines just appear, about 6 minutes.

17. Add the whipped cream to the cheese in two batches, and mix evenly with a manual egg beater.

18. Then divide the cheese paste into 3 equal portions, and add 70g of mulberry jam to one of the cheese pastes to make a dark purple cheese paste.

19. Add 30g of mulberry jam to another portion of the cheese paste to make a lavender cheese paste. In this way we get 3 colors of cheese paste.

20. Take out the refrigerated biscuit base. Pour in the dark purple cheese paste and gently smooth the surface. If there are any bubbles, pop them with a toothpick. Then put it in the refrigerator for 8 minutes.

21. After the time is up, take out the mousse paste. At this time, you can see that its surface has solidified slightly and is not sticky to your hands.

22. Pour in the light purple cheese paste, shake it evenly, and freeze for 8 minutes.

23. Finally, pour in the original cheese paste. If there are bubbles on the surface, use a toothpick to pop them. Then place in the refrigerator to chill overnight.

24. The next day, I took out the mousse, carefully peeled off the plastic wrap at the bottom, and then placed it flat on a plate. Use a hair dryer to blow along the mold a few times and gently lift the mold, so that it can be easily released. Finally, garnish with a few frozen mulberries and mint leaves.

Tips:

1. I use crushed Oreo cookies directly. If you don’t have any, just remove the center of the Oreo cookies and then crush them with a rolling pin. 2. The cold water in which the gelatine slices are soaked must be edible, because our cake does not need to be heated. 3. It is best to refrigerate the cheese paste overnight, as it will solidify better. 4. It is best to eat mousse within 2 days. Remember to keep it sealed and refrigerated. 5. If you don’t have rock sugar, you can directly replace it with fine granulated sugar. 6. It is best to use freshly squeezed lemon juice. If it is not available, use commercially available concentrated lemon juice, about 6g. 7. If you happen to have homemade sugar-free yogurt, you can substitute it, and then change the amount of sugar to 35g.

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Oreo Heavy Cheesecake

Ingredients:

225g cream cheese, 135g light cream, 1 egg , 80g crushed Oreos, 40g butter, 35g sugar, 18g cornstarch, 18g lemon juice, a few Oreo cookies, 18g dried cranberries.

Method:

1. Microwave the butter over low heat or heat it over water until it melts. Pour in the crushed Oreos and stir evenly. Use a spoon or rolling pin to press it firmly and store it in the refrigerator for later use. .

2. Heat the cream cheese over water and stir to melt.

3. After the cream cheese has melted, add the sugar and stir evenly.

4. Take the bowl out of the pot, add light cream to the bowl and stir evenly.

5. Add another egg, mix well and preheat the oven to 180 degrees.

6. Add lemon juice and stir evenly.

7. Add corn starch and stir evenly.

8. Add chopped cranberries and stir evenly. This step of the cake liquid is completed.

9. Pour into the mold.

10. Spread Oreo biscuits on top of the cake liquid, adjust the oven temperature to 150 degrees, and wait for 50 minutes. If the Oreo biscuits are stuffed, cut them open and remove the filling.

11. After cooling, put it in the refrigerator for more than 4 hours before eating.

12. Demolding is very simple. Use a hair dryer to blow the outside of the mold a few times and it can be easily demolded.

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Golden Cheeseburger Bread

Ingredients:

Water 80g, salt 3g, milk 65g, fine sugar 20g, Appropriate amount of cheese slices, 248g of high-gluten flour, 3g of dry yeast, 10g of milk powder, and 20g of butter.

Method:

1. Mix the water and milk in the soup part evenly, then add flour.

2. Stir while heating, heat to about 65 degrees, and the batter will appear lines when stirring.

3. Remove the batter, cover with plastic wrap, and set aside to cool.

4. Mix the water, milk and yeast in the dough part evenly.

5. Add 1/3 of the flour and stir with a spatula until it forms a batter.

6. Add the remaining flour, milk powder, fine sugar, and salt, and continue stirring with a chef's machine at medium speed.

7. Stir until a rough film can be pulled out, take out the softened butter and continue stirring.

8. Stir quickly until the dough can be pulled out into a transparent film, and take out the dough.

9. Shape into a ball, place in a container, cover with plastic wrap and ferment for one hour.

10. Take out and divide into eight equal portions, roll into balls and let rest for 10 minutes.

11. Roll out the dough and roll it into the cheese slices, with the seam facing down, and put it into the mold.

12. Carry out final fermentation; after fermentation, remove the egg wash.

13. Place in the preheated Depp oven, bake mode 185 degrees, and bake for 50 minutes.

Tips:

The water and milk added to the dough are preferably warm water below 38 degrees, which is conducive to the fermentation of yeast; when the dough is loose, cover it with plastic wrap and leave it dry. Impact production.

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Light cheese cheesecake

Ingredients:

4 eggs, 40 grams of butter, 85 grams of sugar, milk 100g, 20g cornstarch, 30g low-gluten flour, 200g cream cheese, a little powdered sugar, a pinch of salt.

Method:

1. Prepare all ingredients.

2. Separate the egg white and egg yolk and set aside.

3. Pour the milk and cream cheese into a basin, heat and stir until melted.

4. Then add the butter and stir while heating until it is completely melted.

5. Remove from the heat and add the egg yolks one by one and mix quickly, otherwise the egg yolks will easily turn into egg flakes.

6. Sift in cornstarch and low-gluten flour.

7. Stir evenly, then sift into another basin and set aside.

8. Now let’s deal with the egg white: sprinkle a little salt in the basin.

9. Add sugar in three batches and beat until wet foam forms and has a curved shape.

10. Put 1/3 of the egg white paste into the egg yolk bowl, and mix the egg white paste and egg yolk paste evenly using the same stirring technique.

11. Then pour it back into the protein bowl and stir evenly using the same technique.

12. Pour the cheese into the cheese mold, shake it lightly a few times, add some water to the baking pan, and put the mold into it.

13. Put it into the middle layer of the preheated oven: bake at 160 degrees for about 60 minutes, adjusting the temperature appropriately according to the situation.

14. Do not open the oven immediately after finishing.

15. Cool to room temperature and then take it out. Once it is completely cool, you can easily remove it from the mold. Then put it into a packaging box and sift two heart-shaped patterns with powdered sugar.

Tips:

1. When heating cheese and butter, you need to pay attention to the temperature of the water. It is best not to exceed 60 degrees. 2. When adding egg yolk and stirring, the action needs to be quick and neat. Otherwise, if the temperature is too high, it will easily turn into eggs. 3. The baking time and temperature will depend on the conditions of your own oven. 4. Don’t rush to take it out after it is finished. Wait until it cools to a temperature close to room temperature before taking it out and unmoulding. If you put it in the box, refrigerate it before eating. Better.