Cherry Cheesecake

Recipe Recommendations

• cream cheese 160 grams
• whipped cream 160 grams
• cherry 120 grams
• Digestive biscuits 100 grams
• butter 50 grams
• lemon juice 20 ml
• the gelatine 10 grams
• fine sugar 50 grams

• sweetening
• baking
• half an hour
• simple

Steps for Cherry Cheesecake

1

Digest biscuits and grind them into crumbs

2

Heat over water to melt the butter

3

Pour the melted butter into the digested biscuit crumbs and mix well, pour into the cake mold, tighten it with the head of a rolling pin, and place it in the refrigerator to refrigerate

4

Prepare the cheesecake ingredients: cream cheese, light cream, fresh cherries, lemon juice, fine sugar, etc. Take two small bowls, one 4 grams of gelatin powder +40 grams of fresh cream; one 6 grams of gelatin powder +40 grams of fresh cream

5

Original cheese: 80 grams of cream cheese +40 grams of fresh cream +25 grams of fine sugar +10 ml of lemon juice, put in a blender and beat well, heat 4 grams of cream gelatin powder against water to melt into a liquid, pour into a blender and beat well, pour into a blender and beat well, pour in a bowl spare cherry cheese: 80 grams of cream cheese +40 grams of fresh cream +25 grams of fine sugar +10 ml of lemon juice +120 grams of cherries, put in a blender and beat well, heat 6 grams of cream gelatin powder against water to melt into a liquid, pour into a blender and beat well

6

Remove the cake mold from the refrigerator and interleave into the cheese paste

7

After completion, stir twice with a rubber spatula, smooth, and place in the refrigerator for more than 4 hours.

8

cut cake

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