frozen cheesecake

Method of cake body: 1. Mix the egg yolk with 1/3 of the fine sugar in the egg yolk paste, stir with an egg beater until saccharified, and then add additional sugar in two times. 2. Add salad oil, coffee milk, and wine in turn and stir well. 3. Mix salt, low flour, and cocoa powder, sieve twice, pour into 2, and mix well with an egg beater. 4. Add a few drops of white vinegar to the egg white, add the fine sugar in the meringue cream in three times, and beat until wet and frothy. 5. Add 1/3 of the protein paste to the egg yolk paste and gently mix well, then pour into the protein paste and mix well. 6. Preheat the oven to about 125 degrees C and bake the middle and lower layers for 80-90 minutes.

Cheese paste: 300 grams of iron tower light cream cheese, 500 grams of blue windmill light cream, 40 grams of fine sugar, 2.5 slices of gelatine slices, 120 grams of milk, a little coffee powder. 1. Gelatin tablets are softened with milk foam and melted in heat-insulating water. 2. Melt the cheese in heat-insulating water, beat until smooth, add milk and gelatine tablet solution, and stir well. 3. Beat the light cream and sugar until seven, add 2 ingredients and stir well. 4. Add a little coffee powder and mix well.

Combination decoration: 1. Slice the cake into five circles each. 2. Put the surrounding edge in the movable mold and place the first, third and fifth round cake rings. 3. Squeeze the cheese paste in the gap and refrigerate or freeze until slightly solidified. 4. Place the second and fourth round cake rings in the cheese paste, squeeze the cheese paste, and place four layers of cake slices in turn. 5. Demoulding, sift cocoa powder, stir chocolate cream to squeeze lace, and decorate the border interface (please ignore the small cracks on the border opened by the cheese paste, hehe).