Lemon cheesecake
By VicentaLakin
Frozen cheesecakes are good for summer. I hear there's a problem with the country's cherries
Recipe Recommendations
- cream cheese 200g
- Digestive biscuits 200g
- whipped cream 300ML
- milk 50ML
- lemon 1/2
- cherry the 2
- low-fat butter appropriate amount
- sugar appropriate amount
- Vanilla liquid appropriate amount
- cocoa powder appropriate amount
- milk fragrance
- other
- several hours
- ordinary
Steps for Lemon cheesecake
1
Put the digestive cookies in a sealed bag and crush them with a stick
2
put 100 g butter in the pot to melt with a little fire, and then add a biscuit chip to the collide and turn off the scent and cool the fire
3
The bottom of the cake and the baking paper around it
4
Picked up a piece of cracker that's covered in cake
5
put the cream cheese in the bowl and pour it into the 50ml milk insulated water and use it as an electric omelet
6
60 g sugar, 1/2 lemon juices, 5 drops of vanilla to be added to the cream for distribution in an electric omelet
7
Putting the punching cream in the cheese
8
Take the cheese and pour it into the cake model, shake it up a little bit, and put it on top of the film in the freezer for 3-4 hours
9
I'll cut the cake off and carve the cocoa powder, lemon chips, cherries