Passion Jelly Cheese
1.
Put the digestive biscuits in the fresh-keeping bag and crush them to small particles with a rolling pin
2.
Melt 50 grams of butter over water, pour it into the biscuits, mix well, pour it into a 6-inch movable bottom mold with greased paper at the bottom, flatten the butter biscuits with a small spatula or a small spoon to make them firm, and send them to the oven Refrigerate for 30 minutes
3.
Cut the fresh passion fruit, separate the residue and take 100 grams of juice (about 4 large passion fruit)
4.
Put the softened cream cheese and 60 grams of powdered sugar in the egg beater
5.
Whisk at medium speed with an electric whisk until fully integrated and smooth
6.
Add 100 grams of passion fruit juice and continue to beat at medium speed until fully integrated
7.
Add 50 grams of pure milk and stir evenly with a spatula
8.
14g of gelatine slices are soaked in cold water in advance to soften them, melted in water and cooled to room temperature, add to the cheese liquid, and stir evenly while pouring
9.
Add 14 grams of powdered sugar to 135 grams of whipped cream, and use an electric whisk at medium speed to distribute until 8-9
10.
Add to the cheese liquid, use a spatula or egg cream to stir until no floating whipped cream is visible
11.
Take out the mold with the bottom of the cake in the cold storage, pour the cheesecake liquid into the mold, cover with plastic wrap and refrigerate overnight
12.
After the cheese liquid has been frozen and solidified, start to make a mirror and take 50 grams of fresh passion fruit juice (about 2 large passion fruits)
13.
Soak 7 grams of gelatin slices in cold water in advance, add all the mirror surface materials in the container, melt in water and cool to room temperature, pour it on the surface of the cheesecake, and continue to refrigerate for 2 hours
14.
After the mirror is completely solidified, make the surface decoration, take 30 grams of whipped cream and 3 grams of powdered sugar, and beat until hard
15.
Put the whipped cream into the piping bag, squeeze a simple fancy pattern on the surface of the cheesecake, cut a little mango on the cream, and simply decorate it.
16.
17.
Tips:
1. Digestive biscuits can be replaced with Oreos, or other biscuits you like
2. Cream cheese and whipped cream are both low-temperature. When gelatin liquid is added, if it becomes agglomerated in cold, the gelatin liquid can be melted again by heating the frozen cheesecake liquid over water.
3. Passion fruit juice has different sweetness and sourness. The powdered sugar in the formula can be increased or decreased according to the actual situation.
4. The mirror solution must be cooled to room temperature, but when it can maintain fluidity, pour it on top of the cheesecake (mirror is not required)
5. Surface decoration can be adjusted according to personal preferences
