Heavy cheese mousse cake

1

All ingredients.

2

Mix the cheese, cream, cheese powder and fine sugar well and beat with an egg beater. Then add corn starch, egg yolk, milk powder, salt, and stir well until a paste. Set aside.

3

Add white vinegar to egg whites and add powdered sugar in portions and beat until dry and foamed.

4

Take one-third of the protein paste and put it into the cheese paste, cut and mix well, then take one-third of the protein paste, cut and mix well. Divide the mixed cheese batter into three portions, two of which, add green tea powder to one portion, add cocoa powder to the other portion, and then divide the remaining protein paste into two portions, add the green tea and cocoa powder paste to mix well.

5

Preheat the oven at 180 degrees for 10 minutes, apply butter to the mousse ring and dusted with dry flour, or wrap it with a circle of baking paper. Seal the bottom of the ring with baking paper or tin foil. Place the ring into the baking plate, first pour in the mousse ring. Put a quarter of the green tea paste in the mousse ring into the oven and place it on the middle rack. Place an iron plate of boiling water on the wire grill below the baking plate and steam it for 6 minutes. After setting, add the same amount of cocoa paste to steam and bake for 6 minutes. After shaping, pour in the cheese paste for a third time and turn the heat to 160 degrees and bake for 30 minutes. Remove and set aside.

6

The filling of the mousse cake can be boiled while baking. Pour water into the pan and add gel powder to boil until it is free of particles. Then add sugar and blueberry paste, boil and stir well.

7

Remove the baked colored cheesecake with the mold, pour the blueberry juice on the cake and cool it, then place it in the refrigerator for 3 hours until the juice solidifies, take it out, pour it into the mold and serve on a plate.

1. You can also bake using a fixed-bottom mold. You can directly pour boiling water into the baking tray underneath the mold, so there is no need to place another separate water-filled tray on the lower rack; this is also known as bain-marie baking. I am using a loose-bottom mold, so I have to place a separate water-filled tray on the lower rack, which is a bit more troublesome, hehe! 2. Jelly powder is pure gelatin powder. It is recommended not to use agar because the texture is poor and lacks a soft feeling. It is best to use Robinson's brand gelatin powder produced in Hong Kong, which is sold in baking supply stores. Generally, I feel that putting 15 grams of melted gelatin powder in 100 grams of diluted juice is appropriate. 3. This belongs to a category of cold cakes. You can also choose not to use juice and pour melted chocolate on top according to your preference; the taste is also quite good, but that would not be called a mousse cake anymore, only a four-color chocolate cheese cake. Hmm! That is also quite good; I will make it for everyone when I have the chance. 4. Cheese cake does not require flour; adding only cornstarch is fine. The goal is to enjoy the pure taste of fresh cheese. This cake has a delicate texture, making it most suitable as a cold treat in the summer, and it is also great as a post-meal dessert! The Spring Festival is coming soon, friends should give it a try; it can add a Western-style dessert to your family's table that is both delicious and beautiful.