Easy Afternoon Tea: Yogurt Cheesecake
1.
The cream cheese is slightly softened and divided into small pieces.
2.
Put it in a food processor and add yogurt.
3.
Stir it into a uniform paste.
4.
The isinglass powder in the ingredients (1) with a proper amount of cold boiled and stirred to soak.
5.
Heat on low heat for a while until the soaked fish gelatin powder melts.
6.
Pour into the yogurt cream in step 3 and turn on the food processor again.
7.
Beat into a uniform paste, which is relatively thin.
8.
Put it in the refrigerator for about 5 minutes. It is best to stir twice during this period to form a thick paste that has traces and does not disappear easily. Pay attention to master the time, do not refrigerate for too long to completely solidify and it will not be used.
9.
Beat the caster sugar into powdered sugar.
10.
Mix powdered sugar with 30g of water.
11.
Heat to a slight boil and turn off the heat for later use.
12.
Beat the two egg whites until stiff foaming (the container will not slip off when inverted).
13.
Turn on the fire again and bring the sugar water to a boil. If you have a thermometer, it is best to use a thermometer to measure it, and it should reach 120 degrees. But I wanted to save trouble, so I guessed it was boiling for a while, the sugar water turned yellow and turned off the fire.
14.
Pour the boiling sugar water slowly into the hard foaming egg whites. Whip it at high speed with an electric whisk.
15.
After the sugar water is poured and stirred, the egg whites are very delicate and have a soft feeling. This is Italian meringue, which is more stable than just beaten egg whites.
16.
At this time, take out the yogurt yogurt and mix with the prepared meringue evenly.
17.
The cut paste has a certain consistency, but it can flow.
18.
Pour the sliced cheese layer into the mold spread with the cake slices, smooth the surface and put it in the refrigerator for half an hour until the cheese layer is basically solidified.
19.
Spread the isinglass powder (2) in the ingredients with a little cold white foam.
20.
In the same way, heat for a while until the fish gelatin powder melts.
21.
Pour the sugar water in the can and heat it for a while until the edges of the pot bubbling.
22.
Stir to a temperature of about 10 degrees, pour the jelly water into the cake mold, the thickness is up to personal preference, then put the cake and the mold together in the refrigerator and continue to refrigerate until the jelly layer is completely solidified before removing the mold.
Tips:
1. For the bottom sponge cake, I use egg-separating sponge. The ingredients are 4 eggs, 50g sugar (10g for egg yolk, 40g for egg white), and 60g low powder. For details, see here: Blueberry Cream Cake Roll. Or you can use whole egg sponge cake to make embryos. For details, see here: basic whole egg sponge cake.
2. The amount of the yogurt layer and the jelly layer is the amount of two 6-inch or one 8-inch round molds.
3. If you don't want to make Italian meringue, you can directly use yogurt and cream cheese with isinglass powder to make the cheese layer, but the taste will be firmer, not so light and airy. If you want to make Italian meringue, you must master the time. Don't wait until the yogurt cream is solidified to make the meringue. That way, the effort will be wasted.
4. I don’t want to make a jelly layer or not, but I personally feel that a layer of cool jelly tastes better ^_^ I use the water in the can because I think it will still have a hint of yellow peach flavor, so I don’t want to use it or If not, you can use sugar water.
5. When demoulding, use a hair dryer (hot air) to blow around the edge of the cake mold to easily demould. After eight years, I am lazy, so I covered the cake mold with a warm dripping hand, and it can be demolded well.
