Ingredients
Mascarpone cheese ( 250g ) | Egg yolk ( 3 ) |
Sugar (sugar water) ( 40g ) | Water (sugar water) ( 60g ) |
Gelatin powder ( 10g ) | Whipping cream ( 120g ) |
Sugar (whipping cream) ( 30g ) | Milk ( 20g ) |
Digestive biscuits (cake base) ( 60g ) | Butter (cake base) ( 25g ) |
Cocoa powder (for decoration) ( Appropriate amount ) | Moisture-proof powdered sugar (for decoration) ( appropriate amount ) |
How to make frozen cheesecake
1. First make the cake base, put the digestive biscuits into a zipper bag and crush it with a rolling pin , the more broken the better!
2. Heat the butter in the microwave until it becomes liquid, pour in the biscuit crumbs and stir evenly
3.Pour into the mold, press it tightly with a spoon, and put it in the refrigerator for later use.The cake base is finished.
4. Next, make the egg yolk paste, add sugar to water, stir, then put it into a pot and cook over low heat Turn on, stirring while cooking.Until the sugar melts.Set aside to cool to 80 degrees.
5. While cooling the sugar water, use an electric egg beater to beat the egg yolks until they are twice the previous volume..
6.The picture below shows an egg yolk liquid that is twice as large in volume, with little by little in the egg yolk liquid Add sugar water and beat the egg yolk liquid with an electric whisk while adding sugar water until the egg yolk liquid turns white and becomes larger in volume.
7.The picture below shows the successfully beaten egg yolk liquid, set it aside for later use
8.Add gelatine powder to milk and stir evenly.Stir with warm water until there are no particles.Leave to warm and set aside.
9. Pour the warm gelatin liquid into the egg yolk liquid and stir evenly.Egg yolk paste is completed.
10. Next, make the cheese yolk paste.For mascarpone cheese, use an electric whisk on low setting.Just beat a few times
11.Pour half of the egg yolk paste into the cheese and stir smoothly
12. Pour the paste from step 11 into the remaining half of the egg yolk paste, and stir until smooth.The cheese yolk paste is completed and placed in the refrigerator for later use
13. Whip the whipped cream until it reaches 6 points, similar to thick Thick yogurt.
14.Pour all into the cheese and egg yolk paste and mix evenly.The frozen cheesecake batter is complete~
15.Pour into the mold and shake it left and right.Refrigerate for at least four hours, preferably overnight.
16.Use a hair dryer to remove the mold the next day, and the beautiful frozen cheesecake is ready.
17. Decorate it with cocoa powder and moisture-proof sugar powder and it’s ready to go~
Tips
1.This is The weight of a 6-inch mold is doubled for an 8-inch mold.
2.To make the cake beautiful, remove it from the mold and refrigerate it for half an hour before decorating.
3.Adding 80-degree sugar water to egg yolks is to sterilize the egg yolks.
4.You can freely decorate the cake.You can put your favorite fruits or decorate with whipped cream or sprinkle with cocoa powder and moisture-proof powdered sugar.
5.Please read the recipes and tips carefully, and make them after thorough research.Making a cake requires not only recipes, but also patience and experience learned from failures.
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