Rose cheesecake
By VicentaLakin
Recipe Recommendations
- cream cheese 175 grams
- milk 165 grams
- light cream 150 grams
- fine sugar 50 grams
- lemon
- gelatin tablets 10 grams
- Digestive biscuits a pack
- butter 80 grams
- sweetening
- other
- half an hour
- ordinary
Steps for Rose cheesecake
1
1. Put digestive biscuits in a fresh bag, develop them into powders with a cane, melt the butter into liquid form, pour them into the end of the digestive biscuits, mix them evenly with a spoon to the bottom of a six-inch mold, flatten them with a spoon back, put them in the freezer's stylist 4 and put them in the milk2
Five, cream cheese melts with sugar so that smooth six, soft glittin chips and milk are put together in the microwave for 20 seconds, melts into liquid form and mixs evenly 7.5 and 6 and mixs evenly 8.0 light cream into the bowl to the extent that it can keep the texture still3
9. Combination of light cream and cream cheese, with 10 evenly mixed faces coming up from the bottom to the mould, with a light shock on the table, which will smooth the surface and produce a small bubble 11. A four-hour freeze in the freezer will remove 12. The surface will be covered with roses and petals。