Cheesecake, also known as cheesecake or cheesecake, is a type of Western dessert.

Ingredients for non-bake recipes 1. Whole wheat flour biscuits: 100g 2. Unsalted butter: 45g 3. Powdered gelatin: 10g 4. Cream cheese: 200g 5. Refined sugar: 80g 6. Egg yolk: 1 7

, Yoghurt: 100g 8. Lemon juice: 2 tablespoons 9. Fresh cream: 200 ml 10: A round model with a diameter of 18 cm Preparation work 1. Let the cheese soften at room temperature 2. Put 6 large in a heat-resistant container

Spoon water, sift in gelatin and soak 3. Put butter in a heat-resistant container and heat it in a microwave for 30 seconds to melt it. Step 1: 1. Put biscuits in a plastic bag, crush them with a rolling pin, and move them to the container.

2. Add melted butter and stir evenly with a spatula. 3. Fill the bottom of the model and put it in the refrigerator.

Step 2: 1. Cover the gelatin-soaked container with plastic wrap and heat it in the microwave for 30 seconds. 2. Put cheese in the container, stir with a bubbler until it becomes white paste, add sugar, and stir thoroughly.

3. Add egg yolk, yogurt and lemon juice in order and mix evenly.

Step 3: 1. Put the fresh cream into a container and use a frother to beat it until it reaches 6 minutes (the degree to which the cream will fall down when you scoop it with a frother) 2. Add it little by little

Add the cream cheese and mix slowly with a spatula. Step 4: Add the melted gelatin and stir with a spatula until it becomes thick. Finally: Take the mold out of the refrigerator, pour in the ingredients, and freeze it in the refrigerator for more than an hour until it takes shape.

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Edit this hot method: 1. Slice the cheese sticks, then put the cheese into an electric mixer and stir until soft. Stir for about half an hour to an hour; 2. Add chocolate powder, coffee wine, and mousse one by one (note: must be

If done one at a time, the mixture can be fully mixed); 3. Spread a layer of tin foil under the baking pan. The tin foil outside the baking pan has a water-proof effect to prevent the bottom of the cake from being messed up by water vapor; 4. Pour the cheese paste in

Trim the cake mold with digestive biscuit crumbs, bake in the oven for half an hour and then take it out to cool down; 5. After it is completely cooled, put it in the refrigerator and continue to cool for 4 to 5 hours; 6. Finally, take it out and decorate it, and the delicious cheesecake is ready

Freshly baked.

Edit this cold method: 1. Slice the cheese sticks, then put the cheese into an electric mixer and stir until soft, stirring for about half an hour to an hour; 2. Add chocolate powder, coffee wine, and mousse one by one (note: must be

(If done one at a time, it can be fully mixed); 3. Pour it into the cake mold and put it in the refrigerator to freeze; 4. After freezing for about four to five hours, you can take it out for decoration, and you can put your favorite fruits or biscuits or chocolates on it.

; 5. The delicious cheesecake is freshly baked.

Cheesecake has a soft top layer, mixed with special cheese, such as ricotta cheese, or cream cheese, plus sugar and other toppings, such as eggs, cream, and fruit.

Cheesecake usually uses biscuits as the bottom layer, and some do not use a bottom layer. There are several fixed flavors, such as original flavor, vanilla cheesecake, chocolate cheesecake, etc. As for the decoration on the surface, it is often strawberry or blueberry.

There are also varieties that are not decorated or simply apply a thin layer of honey on the top.

This type of cake is more solid in structure than ordinary cakes, but the texture is softer than ordinary cakes, and the taste is moister than ordinary cakes. If described in terms of specific things, cheesecake is similar in texture to tiramisu or mousse.

It's a pastry like Si, but it's not as soft as the two.

Sometimes cheesecake looks less like a regular cake and more like a pie.

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