Blueberry jelly cheesecake
Evolved based on the recipe for yogurt and frozen cheesecake, the Q-bombs are still sweet and sour.
Recipe Recommendations
- cream cheese 250g
- Oreo cookies 100g
- white sugar 50g
- lemon juice 25ml
- milk appropriate amount
- egg yolk 1个50ml
- gelatin tablets 15g
- butter 40g
- light cream 100ml
- hot and sour
- fresh
- ten minutes
- simple
Steps for Blueberry jelly cheesecake
1
250g of cream cheese is softened at room temperature, 15g of gelatine tablets is soaked in cold water to remove flavor and soften, 1 egg white, separate the egg yolk and stir well for later use, and 40g of butter is melted in the microwave oven over high heat for 1 minute and 30 seconds.2
Put 100g of Oreo Original Biscuits into a sealed fresh-keeping bag and break them with a rolling pin.3
Mix the melted butter and knocked biscuits into the cake base and stir well, pour into a mold to tighten, cover with plastic wrap and refrigerate.4
Put the softened cream cheese and 50g of white sugar into a container and beat smooth and free of particles. Add the stirred egg yolk, 20ml of rum, and 25ml of lemon juice and stir well. Add 80g of blueberry jam and stir well to form a cheese paste.5
Microwave 100ml of light cream and 50ml of milk at high heat for 1 minute, add the softened and drained gelatine slices and stir until melted. Pour into the cheese paste in three times, and stir well while pouring.6
Pour the mixed cheese paste into the mold where the cake base is solidified. Shake it lightly for a few times to help defrost. Cover it with plastic wrap and refrigerate it for more than 4 hours. The cheese paste can be taken out and removed for eating.Blueberry jelly cheesecake Make Tips
1. The material is the amount of 6-inch cake. 2. The cake base can be made from digestive cakes or other biscuits, or directly from cakes. 3. There is no rum that can be replaced by white wine, and the amount can be increased or decreased according to your taste. 4. The amount of lemon juice can also be increased or decreased according to your taste. 5. Refrigerate overnight and taste better. 6. Cover it with a hot towel or blow it with a hair dryer before demoulding. 7. When cutting with a knife, the base of the cookie cake requires a little force.