Recipe: Rainbow Frozen Cheesecake

Home Cooking Recipe: Rainbow Frozen Cheesecake

Notes:

This rainbow frozen cheesecake is a reference to several masters' recipes. After trying several times, I added various opinions of family and friends to adjust the formula that suits me. I am just a kitchen rookie just starting out, so Fang Zi is expected to have discrepancies, and the partners should be a reference. It is not suitable, just try it yourself. (╯3╰)

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter heats the water and the biscuits are crushed. The two are evenly mixed. Pour into the bottom of the cake and compact it.

    The butter heats the water and the biscuits are crushed. The two are evenly mixed. Pour into the bottom of the cake and compact it.

  2. Home Cooking Recipe: The cheese cheese insulation is stirred evenly with an electric egg beater until it is smooth and free of particles. Light cream is sent to 60%. The two are then mixed into a cheese paste and divided into 4 equal portions for use.

    The cheese cheese insulation is stirred evenly with an electric egg beater until it is smooth and free of particles. Light cream is sent to 60%. The two are then mixed into a cheese paste and divided into 4 equal portions for use.

  3. Do rainbow layering. Cold water first softens a piece of gelatine. Heat 60g of milk and sugar in water, mix with Matcha powder and filter three times. Then add the gelatin tablets and stir to melt. Let it cool.

  4. Pour the cold matcha milk into one of the cheese pastes, stir well, then add a teaspoon of lemon juice and mix well. Pour into the cake mold with the bottom of the biscuit and chill for half an hour.

  5. After making the mango layer, the method is the same as 4. Refrigerate for half an hour.

  6. Make the strawberry layer again, the method is the same as 4. Refrigerate for half an hour.

  7. Finally, make the original layer. Heat the milk and sugar in water, add the soft gelatin tablets and mix well. After cooling, pour in the cheese paste and mix well. Then add a small spoon of Baileys to mix evenly. Add a teaspoon of lemon juice and mix well. Freeze in other layered cake molds before pouring, and chill for more than three hours.

  8. Demoulding. decoration. carry out.

Tips:

This is the amount of 6-inch cake, 8 inches more than one-half. It tastes better with fresh mango puree and strawberry puree. But I think that the cake with mango mud is easy to change color, and now it is not the strawberry season. So I used mango powder and strawberry powder directly. I also forgot to write it up. I added that I used a live bottom mold. When I demolished it, I used a hot towel to rub it around. It was easy to take off.


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