Unroasted cheesecake

WHAT YOU NEED

Ingredients

120 grams of mascarpone cheese
100 grams of animal fat
Digested biscuits 35 grams
One egg white.
20 grams of sugar
One piece of gelatin
Half a tablespoon of butter
A few pieces of sugar (for decoration)

How TO MADE Unroasted cheesecake

Steps 1 to 4

1. So the material is ready, let's get started!

2. After the butter is heated to melt, the biscuits are mixed, laid on the bottom of the mold, pressed with a spoon on the back, and temporarily placed in the refrigerator.

3. The cheese is poured into a large container, heated to a paste; the sponge sugar is added in stages and stirred until melted; it is then melted into pre-soaked gelatin slices; finally, an egg yolk is added and stirred evenly.

4. The light cream is sent in a uniform direction, in a semi-solid state that is not easy to drip (it is strongly recommended that the conditioned little partner use an electric egg breaker, the blogger as a poor child almost broke his arm).

Steps 5 to 8

5. Pour the whipped cream into the cheese, take out the mold that is ready for the biscuit base, pour it into the mixture, shake the mold slightly to drain the small bubbles inside, refrigerate for about 2 hours.

6. I didn't have any decorations on hand, so I put a little bit of sugar in it.

7. If there's any jelly, feel free to add it, it tastes good.

Handy cooking tips

　　It's a little hard to see, but a little bit of vegetable oil and a little bit of cornstarch can help with the removal of the mold.