Raw Cheese Cake
1.
The whipped cream is equally divided into two portions of 75 grams, one of which is added with milk, sprinkled with gelatin powder and left to rest for a while.
2.
Put the cream cheese into a microwaveable container, cover the surface with a microwave plastic wrap, heat it until softened (if there is no microwave, heat it in water), and stir evenly with egg extract.
3.
Add powdered sugar, yogurt, lemon juice, and 75 grams of whipped cream in order, and mix each ingredient thoroughly before adding the next. Make a cheese paste and set aside.
4.
Heat the mixture in step 1 with microwave until the gelatine powder is completely melted (heat over water if there is no microwave), and stir to form a gelatine solution.
5.
Add the gelatin solution from the previous step to the cheese paste of Method 3 in 3 times, stirring thoroughly each time before adding it to the next time. The batter of the raw cheesecake is completed.
6.
Pour the raw cheese cake batter into the mousse ring (wrapped with tin foil at the bottom) and send it to the refrigerator freezer to freeze until solidified.
7.
Blow outside the mousse circle with a hair dryer for a while, demould, and enjoy the delicious.
8.
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Tips:
1. If there is no gelatin powder, you can use the same amount of gelatin tablets instead.
2. If you need to make a biscuit bottom, crush 50g digestive biscuits or Maria biscuits and add 30g melted unsalted butter, stir evenly, fill it into the bottom of the mold, compact it with a spoon, and refrigerate for more than 30 minutes. .
3. I am not addicted to sweetness, so the amount of sugar in the recipe is less, which can be increased according to personal taste.
4. If there is no mousse ring, use a glass bowl or the like, and dig it directly with a spoon. You can also enjoy the delicious food.
