First make the bottom of the cake: take a fresh-keeping bag, put in the digestive biscuits, tie the mouth of the bag; use a rolling pin to press the digestive biscuit into a crumb
Holding a pot
Cut the butter into small pieces, heat it to dissolve into a liquid, and pour it into the digested biscuits.
Grab the digestive biscuits and butter well by hand
Pour the cake mold and spread it evenly at the bottom
Flattening and pressing. After laying the bottom of the cake, put the cake mold into the refrigerator and refrigerate it until it is set.
Pour the fish gelatin powder into the bowl, add 2 tablespoons of milk, let stand for a while, so that the fish gelatin powder fully absorbs water and expands to the sponge state.
Put the cream cheese, fine granulated sugar, strawberry diced, lemon juice, and the remaining milk in the conditioning cup of the food processor.
Start the food processor, stir until all the materials are mixed evenly, into a granule-free, thick and delicate paste, then pour out the bowl
The fish gelatin powder is heated by water and continuously stirred to dissolve it into a liquid state.
Pour the fish gelatin solution into the cheese paste and stir while stirring
Mix thoroughly and refrigerate for a while
Pour the fresh cream into the oil-free water-free pot and add the white sugar in several portions.
Beat with a whisk to thicken and keep clear lines
Mix the whipped cream with the cheese paste and mix it with the rubber knife from the bottom.
Mix the batter, the volume is very bulky, the texture is very thick
Pour the batter into a mold that has been laid on the bottom of the digestive biscuit.
Smooth the surface of the batter
Refrigerate in the refrigerator for more than 4 hours until solidified
When demoulding, use a hot towel to squat on the outside of the mold for a while, or blow it with a hair dryer for a while.
Gently lift the live disc by hand and remove the ring to easily release the mold.
1, on the digestion of biscuits: the general supermarket, where the biscuits will be sold. If you can't buy it, you can crush it with a butter cookie. However, it should be noted that the butter cookie itself has a higher butter content, and the amount of butter should be appropriately reduced when making the bottom of the cake. According to the actual situation, the melted butter is mixed with the biscuits little by little. If it can be kneaded into a dough, and the butter will not seep out, it will be fine. 2, cream cheese, English name Cream cheese, is an immature full-fat cheese, white color, fine texture, slightly acidic taste, is an essential raw material for making cheese cake, no substitute. Once opened, it must be refrigerated and it is very easy to deteriorate, so use it as soon as possible. 3. About lemon juice: Fresh lemon juice has a curd effect. When the cream cheese is mixed with the lemon juice, the cheese paste will turn into a thick. 4. The most important step in making a cheesecake is to mix the fresh cream with the cheese paste. It is important to make the two reach a similar level of consistency so that they can be perfectly mixed. After the cheese paste is added to the fish gelatin powder solution, it is placed in the refrigerator for a while until it reaches a thick consistency similar to that of the freshly whipped cream, and then proceeds to the next step. 5, fresh cream, English name Fresh Cream, is a yellow or white fatty semi-solid food extracted from milk, can be scented on the cake after being sent into a paste, can also be added to coffee, ice cream, fruit, snacks Even eat it directly. It is divided into animal and plant. Vegetable whipped cream, also known as butter cream, is the first choice for cake making in most cake houses. It is cheap, stable and stable after flowering. However, because of the presence of artificial flavors, hydrogenated vegetable oils, etc., it is unfavorable to human health and is quite criticized. Animal whipped cream, also known as "natural creamy cream" by some high-end cake shops. Its shortcoming is that it is not easy to send, and it is easy to get rid of it after being heated a little. The pattern drawn is not clear, and it is not possible to smash a slightly more complicated color. However, animal whipped cream has its unparalleled advantages: one is health; the other is the wonderful taste of natural cream. From a health point of view, it is highly recommended to use animal cream. 6, when whipping fresh cream, be sure to be extra careful, don't over-exert. If you pass too much, it will show the separation of oil and water, which is commonly known as the state of bean curd. Excessive whipped cream can not be used and can only be discarded. If you are really worried about it, it is recommended to stir at low and medium speeds. While stirring, carefully watch the observation, whipped until thick, and there is a clear grain, you can. 7, using a food processor to make cheese paste, not only saves things quickly, and because there is no need to heat the cream cheese, the cheese paste is good enough to have sufficient consistency without refrigeration. If you don't use a food processor, you need to heat the melted cream cheese. The cheese paste will be thinner and you need to refrigerate for a longer period of time to achieve the desired consistency. 8. What if I don't have a food processor? First, the cream cheese is heated and softened by water, and the sugar is added in portions, and then beaten to smooth with an electric egg beater; then, the strawberry pulp is added in portions, and the mixture is thoroughly whipped until it is even; and finally, the lemon juice and the milk are mixed well. Just fine. 9, other brightly colored berries, you can also use the same method to make cakes, such as: blueberries, cranberries, cherries, mangoes and so on.