Blueberry jelly cheesecake
Ingredients: sugar (35g), whipped cream (1 50g), gelatin tablets (2 tablets), clear water (half a small bowl), big blueberry jam (80g), cream cheese (1 25g) Seasoning: big blueberry jam (1big).
Practice: 1, put the peach crisp into a fresh-keeping bag and crush it with a rolling pin.
2. Put 40 grams of butter into a bowl, melt the insulated water, pour the melted butter into the peach crisp and mix well.
3. Spread a piece of oiled paper on the bottom of the mold, pour the mixed peach crisp into the mold and compact it by hand for later use.
4. Soak 2 gelatin tablets in cold water until soft (if gelatin powder is used, mix gelatin powder with clear water, and then heat it in insulated water until it is completely melted). Take out the soft gelatin tablets, drain the water, put them in a container, and heat them in insulating water until they melt (temporarily put the bowl in hot water to keep the gelatin tablets melted).
Put the cream cheese into a basin, put a warm water basin (35-40 degrees) under it, and stir the cream cheese through warm water until it is thick, smooth and non-granular. Beat whipped cream with sugar until 6 and distribute.
Pour the whipped cream into the cream cheese paste Mix the two thoroughly. Pour in the melted gelatine. Add the big blueberry jam. Mix all the ingredients well to get blueberry jam cheese paste. Pour the cheese paste into the mold with the bottom of the cake.
Refrigerate in the refrigerator until the cheese paste is solidified. Pour 1 tablespoon of big blueberry jam into the bowl. Add about100g of cold boiled water and mix well. 1 Gelatine tablets are soaked in cold water until soft, then taken out, drained, and then put into a container and heated with insulated water until it melts. Mix the melted gelatin slices with blueberry jam juice, and air-cool to obtain mirror pectin.
Place fresh blueberries on the surface of the frozen cake, and pour the cool mirror pectin into the surface of the frozen cake. Refrigerate in the refrigerator until the mirror surface solidifies, wrap it outside the mold with a hot towel, stay for 1-2 minutes, and then demould, or blow it outside the mold with an electric hair dryer for 1 minute, which is also easy to demould. Enjoy the delicious cheesecake!
Frozen purple potato cheese
Ingredients: cream cheese (200g), mashed purple potato (150g), cooked diced purple potato (60g), gelatin tablets (5g), milk (80g). Seasoning: light cream (130g), fine sugar (added to cream) (110g).
Practice: 1, the purple sweet potato is steamed, peeled and cut, sieved and pressed into mud while it is hot, and some of it is diced for later use.
2. Put digestive biscuits into a fresh-keeping bag and crush it completely with a rolling pin.
3. Heat the butter in a microwave oven for 40 seconds and melt it into liquid. Pour the biscuits into the butter and mix well. Pour into the bottom of the 6-inch cake mold, compact and flatten, and put it in the refrigerator for later use.
4. Soak the gelatin tablets in cold water, remove and squeeze out the water for later use. Heat the milk in the microwave oven for 30 seconds, add the gelatin tablets and stir until the gelatin completely melts.
5. Add sugar to whipped cream until the volume expands, and obvious lines appear for later use. Melt cream cheese in water and beat it with electric egg beater and fine sugar until it is even and particle-free.
6. Add the purple potato paste into the cheese paste and stir it evenly. After stirring it evenly, take out the purple potato cheese cream of about 100g and put it into a paper bag for later use. 7. Add gelatin milk, add whipped cream and mix well again. Take out the mold from the refrigerator, pour in half of the cheese paste, sprinkle with a layer of diced purple potatoes, pour in the remaining cheese paste, slightly smooth the surface, put it in the refrigerator for more than 4 hours, take out the mold and cut into pieces, and squeeze small flowers under the surface decoration.
Bake-free cheesecake
Ingredients: whole wheat digestive cake (1 10g), butter (70g), cream cheese at room temperature (200ml), fine sugar (50g), vanilla extract (1/2 teaspoons), lemon juice (1/2 teaspoons), etc.
Practice: 1, biscuits are put into fresh-keeping bags and crushed with a rolling pin. Melt the butter and pour in the biscuits. Stir well. Spread evenly in the cake mold, which can be leveled with the bottom of a glass.
2. room temperature cream cheese is poured into sugar and stirred with an electric stirrer until it is smooth and fluffy. Add lemon juice and vanilla extract, stir slightly and blend. Pour whipped cream into another basin and beat. Pour the whipped cream into the cream cheese paste and stir well. The finished cheese paste is poured into the mold to smooth the surface. Cover with plastic wrap and freeze for at least 5 hours.
3. Before tasting, put it in cold storage for thawing 2 hours in advance; Or put it at room temperature until it is soft, cut into small pieces, and garnish with fruit, and serve.