1, cheese out of the refrigerator in advance, cut into small pieces and put in a container, naturally softened;

2. Put the container filled with cheese into a large basin filled with hot water and stir it into a fine paste without particles.

3. Add fine sugar in several times and stir evenly until the sugar is completely melted;

4. Put the gelatin powder into a small bowl in advance and soak it in 5 times (5 tablespoons) cold water until the gelatin powder completely absorbs water and becomes a semi-solid state;

5. The big container is filled with boiling water, and the small bowl filled with gelatin powder is put into the water barrier and stirred until it melts;

6. Anjia cream is packed in an oil-free and water-free container, stirred in the same direction, and sent at a high speed until the eggbeater is lifted and there is a strong small hook, and it flows.

Ok, don't hit the kind that can be papered;

7. Mix the whipped cream and cheese evenly, and then you can;

8. When demoulding, it will automatically take off when blowing a circle on the side with a hair dryer, and finally it can be decorated with fruit.