1. One orange, scrub the surface with salt, dry the water, and grind the orange zest into crumbs; squeeze the orange juice, reserve 30 grams for later use, add a few drops of lemon juice to the orange juice to prevent oxidation.
2. Use a food processor to grind the muesli into a powder, add 15 grams of salad oil and stir evenly, spread it on the bottom of the mold, and press it firmly and flatly.
3. Add 50 grams of sugar to the cream cheese, stir in insulated water until smooth.
4. Add orange zest and orange juice and mix well. Keep in the refrigerator for later use.
5. The whipped cream is distributed over ice water until nine. The lines are obvious, and the cream does not flow when poured.
6. Pour the cream cheese paste into the whipped cream and mix well.
7. Pour the mixed cheese paste into the mould with the bottom of the cake. Cover with plastic wrap and place in the refrigerator to freeze until solidified. That's right, it's "frozen"!
8. Take out the frozen cheesecake, leave it at room temperature for about 15 minutes, and cut into pieces.
Tips:There is no muesli. You can use commercially available digestive biscuits or Oreos. The formula is: 250 grams of digestive biscuits, 85 grams of butter, grind the biscuits into crumbs, melt the butter and mix well with the crumbs.
This cake does not have gelatine slices, and has a solid taste. It tastes like ice cream when frozen.
Because muesli contains nuts and nuts contain oil, the amount of oil is very small.
The mold in the recipe is an 8-inch round mold.
