WHAT YOU NEED

Ingredients

60 grams of biscuits or pastries
15 grams of beef
125 grams of cream cheese
Two slices of gelatin
30 grams of fresh milk
800 grams of strawberry sauce

How TO MADE Jelly and strawberry cheesecake

Steps 1 to 4

1. 6 inches of mousse: biscuits or pastries: 60 to 80 grams of butter: 15 to 25 grams

2. The biscuits are crushed, mixed with butter, placed in the bottom of the mousse, pressed evenly, with proper force, to ensure that the bottom of the cake does not separate, and placed in the refrigerator to be refrigerated for use.

3. Take 125 grams of cream cheese and melt the insulating water.

4. It's made from French Lego cream cheese, and it's so soft that many restaurants use it instead of Mascarpone cheese to make tiramisu.

Steps 5 to 8

5. In the cheese, add 2 slices of gelatin that have been softened with ice water and 30 g of fresh milk.

6. Personally, I don't think that 30 grams of fresh milk is necessary.

7. Melt the cheese and gelatin, stop the insulation heating, then add 800 g of strawberry sauce, mix evenly

8. Take 200 grams of Oedberg cream and beat it to six or seven.

Steps 9 to 12

9. Other soft creams are fine, but Nestle's delivery will be a bit difficult.

10. Pour good soft cream into the cheese paste.

11. Stir lightly and evenly.

12. Since the sugar powder of strawberry sauce is high, no more sugar is added, friends who like sweetness can taste the taste at this time, if it is not sweet enough, you can add a little sugar powder to stir evenly

Steps 13 to 16

13. Look at this picture below, where the frozen cream cheese is processed easily and the cheese paste is smooth.

14. Take the frozen biscuits out of the refrigerator and pour them into half of the cheese paste.

15. After shaking gently and evenly, continue to place in the refrigerator freezer for about 15 minutes.

16. Take a bag of strawberry-flavored red pepper powder and mix it evenly with 150 grams of water.

Steps 17 to 20

17. You can replace it with other colored jelly powder, or you can replace it with 150 grams of any colored fruit juice you like (not carbonated drinks).

18. Add a piece of soft gelatin in boiling water, put it in a pot to boil, and wait for it to cool.

19. This layer is clamped, and if you don't add the gelatin, it's not strong enough to support it, and it collapses.

20. Go to the freezer to look at the cake embryos, press the surface of the cheese, do not touch the elasticity of the cheese, it can be removed and poured into the melted and brought to room temperature jelly water

21. Continue to place the cake embryos in the freezer for about 15 minutes.

22. Then, without touching the elasticity of the cheese, it is removed and poured into the remaining cheese paste, which is then placed in the freezer for 20-30 minutes, or in the refrigerator for 2-3 hours.

23. Then you can take off your makeup.

24. Stainless steel mousse circles are used to make non-grilled cheesecake, and the edges of the cake are smoother and more delicate than those made with a live-bottom cake mold.

25. When de-molding, the hot air is blown around for 1-2 minutes with an electric blower.

26. The decoration is very casual, take some ready-made chocolate, put it in a new flower bag, boil it in hot water until the chocolate softens into a sauce.

27. Cut off the tip of the bag.

28. Add a piece of chocolate, made by our pastry chef.

29. Randomly draw circles on the surface of the cake with chocolate sauce.

30. Like my usual logo, I love this circle, but it's on the cake.

31. Finally, I found a blowtorch that was heated with an electric blowtorch, and I flattened all the chocolate circles on the cake.

32. Put it in a cake box and share it with everyone.