Mulberry Gradient Frozen Cheesecake
1.
After the mulberries are cleaned, use a kitchen paper towel to soak up the moisture.
2.
Add rock sugar and lemon juice, mix well, and marinate for 30 minutes.
3.
Pour the marinated mulberries into a thick-bottomed milk pot and boil the mulberry paste on a low heat. Remember to press the mulberry with a spatula during the cooking process to make it soften and make the pulp better.
4.
While boiling, use a spatula to continuously press and mix until the jam becomes thick and the spatula can leave clear lines on the bottom of the pan.
5.
Cut the gelatine slices into large slices, add edible cold water, and put in the refrigerator to soak until soft.
6.
Oreo biscuits are crushed into powder with a food processor, or you can put them in a sealed bag and crush them with a rolling pin.
7.
The butter is melted by heating in water.
8.
Pour the crushed biscuits into a bowl, add the melted butter, stir them evenly, and try to make all the biscuits covered with butter.
9.
Wrap several layers of plastic wrap on the bottom of the mousse ring, and then place it in a flat tray.
10.
The processed biscuits are poured into the mold, and the rolling pin is erected to compact the biscuits. Then put it in the refrigerator for later use.
11.
The cream cheese softens at room temperature to the point where it can be easily moved with a spatula. Add icing sugar and use a whisk to beat smoothly. Remember to use a spatula to scrape the uneven cheese paste in and beat it.
12.
Add the yogurt and mix it with a whisk at the same speed.
13.
This is the state after mixing.
14.
Take out the gelatin sheet that has just been refrigerated and soaked, squeeze out the water and heat it in water until it melts.
15.
Pour the melted gelatine into the cheese paste and stir evenly with a spatula.
16.
The whipped cream is beaten with an electric whisk at the first speed until it becomes thick, and the lines just appear, and it is distributed about 6 times.
17.
Add the whipped whipped cream to the cheese in two portions, and stir evenly with a manual whisk.
18.
Then divide the cheese paste into 3 equal parts, and add 70g of mulberry jam to one part of the cheese paste to make a deep purple cheese paste.
19.
Add another portion of cheese paste to 30g of mulberry jam to make a lavender cheese paste. In this way, we get 3 colors of cheese paste.
20.
Take out the refrigerated biscuit bottom. Pour the dark purple cheese paste and gently shake the surface. If there are bubbles, use a toothpick to pierce it. Then put it in the refrigerator and freeze for 8 minutes.
21.
When the time is up, take out the mousse paste. At this time, you can see that its surface has solidified a little and it doesn't stick to your hands.
22.
Then pour the light purple cheese paste, shake it flat, and freeze for 8 minutes.
23.
Finally, pour in the original cheese paste. If there are bubbles on the surface, use a toothpick to break it. Then put it in the refrigerator overnight.
24.
The mousse was taken out the next day, the plastic wrap at the bottom was carefully torn off, and then it was laid flat on a plate. Blow a few times along the mold with a hair dryer, and gently lift the mold so that it can be easily demolded. Finally, decorate with a few frozen mulberries and mint leaves.
25.
After cutting
Tips:
1. I use Oreo cookies directly. If you don't have one, remove the filling of the Oreo cookies, and then use a rolling pin to crush them.
2. The cold water for soaking gelatine slices must be edible, because our cake does not need to be heated.
3. It is best to refrigerate the cheese paste overnight for better solidification.
4. Mousse is best eaten within 2 days, remember to keep it sealed and refrigerated.
5. If there is no rock sugar, it can be directly replaced with fine granulated sugar.
6. It is best to use freshly squeezed lemon juice, if not, use commercially available concentrated lemon juice, about 6g.
7. If you happen to have homemade sugar-free yogurt, you can replace it, and then change the amount of sugar to 35g.
