1. Prepared low-fat cheesecake
2. Prepare the ingredients: 100g of mascarpone cheese, 100g of white cheese, 198g of internal fat tofu, 76g of caster sugar, 55ml of orange peel, 6ml of orange peel vinegar, 90g of protein, and 22g of corn starch. Biscuit bottom: 160g crushed Oreo, 65g butter.
3. First, make the bottom of the biscuit, put the crushed Oreos into a fresh-keeping bag, and use a rolling pin to roll it into powder. Slightly grainy is also fine. The butter is melted in water (you can also melt it in a microwave oven or an electric ceramic stove). Cover the mold with silicone oil paper, and remember to tidy up the corners.
4. Pour the melted butter into the Oreo crumbles and mix evenly with a rubber spatula. (If you don't have a spatula, you can mix it with a spoon)
5. Pour the mixed crushed Oreo biscuits into the baking tray, as shown in the figure~The surface is first arranged and smoothed, and then flattened. ("Compact", "compact", "compact", the important thing is said three times; you can cover the surface with a piece of oiled paper, and use other flat molds or flat bottom plates to press for the purpose of compaction.) Flattened Put the biscuits in the refrigerator for 1 hour. (It can also be frozen, I choose to freeze for 30 minutes) At this time, preheat the oven 180 degrees up and down
6. For the cheesecake part: mix the mascarpone and white cheese into the container, and use a whisk to stir evenly until there are no particles. As shown in the picture~ (when it is not good to stir, you can stir in water, the water temperature is recommended to be around 60 degrees; that is, the cheese container sits in a hot water basin and stirs)
7. Add granulated sugar and stir well.
8. Sift in the internal fat tofu and mix well with a whisk.
9. Add orange peel fragrance and orange peel fruit vinegar, and mix well. (If you don’t have orange peel fragrance or orange peel fruit vinegar, you can use freshly squeezed orange juice instead. Choose a more sour orange for a better taste. You can add 5ml Cointreau to increase the fragrance)
10. Add egg whites and stir well
11. Add cornstarch and mix well, sieve twice to make the cake batter more delicate and smooth.
12. Pour the finished cake batter into the bottom surface of the Oreo cookie and smooth it with a spatula.
13. Then it can be put into the oven for baking, and the bottom layer is baked at 160°C for 25 minutes. (You need to use a water bath to bake. The baking pan of the cake batter sits in a large baking pan, and the baking pan is filled with hot water. This is steaming, so the baked cake tastes better.) A delicious cheese cake is just fine. It is recommended to simmer in the oven for 1 hour. After taking out the bakeware, let it cool completely and put it in the refrigerator for 4 hours.
14. Surface decoration: mirror surface pectin 40g, orange juice 10ml. Mix the mirror pectin and orange juice evenly, and spread on the surface of the cake.
15. Use a sharp knife to cut into pieces according to your liking.
16. Oreo biscuits decorated on the surface, ready to be eaten on a plate~
Tips:1. It is not recommended to replace the mascarpone part. If white cheese is not available, it can be replaced with yogurt with filtered whey.
2. The internal fat tofu in the ingredients cannot be replaced, only the internal fat tofu can be used. Remember "no", "no", "no" brine tofu. The two are completely different.
3. If there is no orange peel fragrance in the ingredients, you can replace it with freshly squeezed orange juice. You need to add 5ml Cointreau to increase the flavor.
