Purple potato jelly cheese cake
By LindaJast
Ingredients: cheese,milk,butter,purple potato,sugar,the gelatine powder,Digestive biscuits
Recipe Recommendations
- purple potato 200 grams
- cheese 150 grams
- milk 60 grams
- butter 40 grams
- Digestive biscuits 100 grams
- the gelatine powder 15 grams
- sugar 50 grams
- sweetening
- skills
- several hours
- senior
Steps for Purple potato jelly cheese cake
1
Wash the purple potatoes and steam them.
2
150 grams of mashed purple potatoes, 50 grams of diced purple potatoes.
3
Place the cookies in a crisper bag and crush them.
4
Soften the butter, heat it over water, pour the melted butter into the biscuits, mix well, pour it into a mold, and press it flat and firm with the bottom of the cup covered with plastic wrap.
5
Sprinkle some purple potato pieces on the cookies.
6
Remove the cheese from the refrigerator 2 hours in advance and soften it, cut it into small pieces, heat it over water, beat it with an egg beater until lubricated, add sugar and milk to the cheese, and pour in the purple potato mashed. Mix the gelatine powder with a small amount of water, pour it into the cheese paste, and stir well.
7
Pour the mixed cheese into the mold. Refrigerate for about 4 hours.
8
When demoulding, you can use a hair dryer to blow a few times on the mold.