Lemon frozen cheese cake

　　6 cylinders at the bottom

WHAT YOU NEED

Ingredients

The bottom of the cake: moderate
80 grams of biscuits
25 grams of unsalted butter
Materials: moderate
250 grams of cheese
200 grams of animal fat
Gilatin is 1.5 tablets (7.5) grams
65 grams of fine sugar
Half a lemon peel
Half a lemon juice
40 grams of water
Three eggs.

How TO MADE Lemon frozen cheese cake

1. The base cake method: the butter is melted into a liquid, mixed with the digestion cake pressed into a powder, poured into a mold, pressed, refrigerated for backup.

2. The sugar and water are boiled at 125 degrees and slowly added to the scattered egg yolk, which is then thickened and whitened.

3. Add room-temperature softened smoothed cheese.

4. Add the lemon juice and the lemon peel.

5. Add a gelatin solution previously soaked in ice water to soften and melted with insulating water.

6. Add beaten to 6-7 and distribute light cream mixed evenly.

7. Pour into the mat on the cake base (it's better to replace the cake base) and refrigerate it in the mold until it solidifies.

8. Lemon cream ingredients: 50 grams of homemade lemon juice, 150 grams of water, 1.5 slices of gelatin (7.5 grams) Practice: boil lemon juice with water, turn off the fire, add gelatin previously soaked in ice water, stir and melt, sift once.

9. Cream on frozen cheese that has already solidified and continues to freeze to solidify.

10.