Strawberry cheesecake
By VicentaLakin
It's a cold, non-cooked cake, which is really delicious, but it's complicated, but it's clean and hygienic, and family and friends can do it on their birthday. It's six inches, and the fruit in the cake looks like a population. It's the same thing. Welcome, if not clear
Recipe Recommendations
- butter 40g
- Oreo cookie powder 80g
- powdered sugar 40g
- pure milk 100g
- strawberry half a catty
- fish film 30g
- light cream 200g
- cheese 150g
- oranges of 2
- sweetening
- baking
- several hours
- senior
Steps for Strawberry cheesecake
1
Preparation materials and tools
2
first, the olio cracker 80g is prepared to be powdered in a grinding cup for the food machine, and the butter 40g is soaked into liquid form, poured into the end of the cookie with a spoon。
3
The mixed olio paste is evenly laid at the base of a 6-inch round model, flattened with a spoon back and placed in the freezer to the stationary。
4
the 20g fish film is soft with 100g ice milk, which is then insulated from water to heat to melt。
5
150 g cheese, proper strawberries, 20 g sugar, then liquid milk fish glue, mixed into paste with a mixer。
6
light cream pours into the bowl, 20 g sugar powder, and it goes to the point where it keeps the texture
7
Strawberry cheese is ready and cream is out
8
Flush cream and strawberry cheese are mixed and smoothed with a tatter from the bottom up. (Cake made)
9
a frozen olio cake bottom bberries half-cut c-mixed cake paste
10
Put the strawberries in the middle
11
And pour the mixed cake paste and put it in the freezer。
12
When it's cooled, put strawberry slices into a flower
13
Next is the mirror: squeezing the juice with two oranges, with soft fish film with ice water, heating to liquid (with a little sugar powder) and cooling。
14
Slightly on the face of the cake
15
It's over four hours away
16
Done
17
Cut sharingStrawberry cheesecake Make Tips
1. The most important step in making the cake is mixing the whipped cream with the strawberry cheese mixture. You must ensure both reach a similar consistency so they blend perfectly; otherwise, the mixed batter may become too runny or lose volume.
2. Tips for whipping cream: Refrigerate the purchased heavy cream for about 12 hours. Take it out, pour it into a water-free and oil-free container, and place the container in a basin of ice water to make it easier to whip.