rose-scented cheese cake
The cheesecake has a delicate taste and exudes an elegant aroma of roses. After eating, it leaves a lingering fragrance on the lips and has endless aftertaste! It's just that the calories are a little higher.
Recipe Recommendations
- fish gelatin 13 grams
- whipped cream 200ml
- curd 250 grams （RICOTTA)
- sugar 2 tablespoons
- biscuits 300 grams
- butter 120 grams
- strawberry 350 grams
Steps for rose-scented cheese cake
1
Crush the biscuits and pour in the butter melted in the greenhouse and stir well
2
Put oil paper in the movable bottom mold, pour in the biscuits, flatten and tighten, place in the refrigerator to refrigerate
3
Put the light cheese and curd together and mix it together
4
Add jam to the stirred cheese
5
Stir well into a smooth body
6
Pour in the fish jelly that has been dissolved with a little hot whipped cream and stir well
7
Add the whipped cream and mix well
8
Remove the mold and pour in (7) Shake it slightly to make the water level smoother and place it in the refrigerator for at least two hours
9
Place the mirror material on the heat until the fish glue is completely dissolved. Remove from the heat to cool and pour into the ice step (8). Put it in the refrigerator again and refrigerate for one to two hours before you can take it out and enjoy