Health benefits
Coconut oil: kills insects
Isinglass powder: nourishes blood
Strawberry: fights and prevents cancer
Ingredients
Digestive biscuit ( 70g ) | Coconut oil ( 30g ) |
Cream cheese ( 250g ) | Whipped cream ( 200g ) |
Sugar ( 60g ) | Isinglass powder ( 10g ) |
Boiling water ( 30g ) | Strawberry (appropriate amount) |
Mango ( Appropriate amount ) |
How to make six-inch strawberry cheesecake
1.Prepare materials
2.Wash the strawberries and cut them in half, and cut the mango into small pieces
3.Crush digestive biscuits with a rolling pin
4.Pour the crushed digestive biscuits and coconut oil into a bowl and mix well
5.Pour the mixed cake crumbs into a six-inch removable bottom cake mold, press it flat, and then put it in the refrigerator to refrigerate
6.Add 30g sugar to cream cheese
7. Stir the insulated water into a paste with a whisk
8.10g isinglass powder, add 30g boiling water and stir until uniform and particle-free
9. Pour the isinglass powder into the cream cheese and continue to stir evenly
10.200g whipping cream plus 30g Sugar
11.Just mark it as 9 and distribute it, don’t pass it up p>
12.Add half of the whipping cream to the cheese paste
14.Pour in the remaining whipped cream and mix well with a spatula.The cake batter is ready
15.Take out the cake mold and place a circle of strawberry slices
16.Pour half of the cake batter
17.Pour in most of the mango chunks
18.Pour in the remaining cake batter, Cover with plastic wrap and refrigerate for 4 hours
19.Take out the cake after 4 hours, Decorate with strawberries and mango,
20.Wrap the cake mold with a hot towel for a while Now you can unmold it and enjoy it beautifully!
13.Use a whisk to stir evenly
Tips
Whipping the light cream is the key, don’t over-whip it!
Fruits can be added freely!
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