Sakura Cheesecake
1.
First wrap the mousse mold under and around with tin foil and press it tightly;
2.
Then make the bottom of the biscuit: put the digestive biscuit in the fresh-keeping bag;
3.
Roll it into powder with a rolling pin and put it into a small bowl;
4.
Put the butter in another small bowl and heat it over water until it melts into a liquid;
5.
Then pour it into the biscuits;
6.
Stir evenly with a spatula;
7.
Pour the mixed biscuits into the mousse mold, spread evenly, compact with a spatula, and put it in the refrigerator;
8.
Now let's make the cheese mousse part: Cut the cream cheese into small pieces and put it in a basin, and heat the water to soften it. Use a spatula to press out a soft pit;
9.
Then continue to beat the cream cheese in one direction with a hand whisk through the hot water to make it smooth
10.
Add caster sugar;
11.
Continue to beat evenly;
12.
Add the milk in two portions;
13.
Continue to beat in one direction;
14.
Until the whipping is even;
15.
Put the gelatine slices in a small bowl filled with cold water;
16.
After the soaking is soft, the insulated water melts into a liquid;
17.
After cooling until it is not hot, pour the gelatin liquid into the cream cheese paste;
18.
Stir evenly;
19.
Pour the whipped cream into the basin, use an electric whisk to beat until 7 is distributed, and the lines begin to appear; (lift the whisk, the dripping whipped cream can form the lines, and keep it for a few seconds without disappearing)
20.
Pour the whipped cream into the cheese paste;
21.
Stir evenly with a spatula to make the cheese mousse paste;
22.
Take out the mousse mold and pour the cheese mousse in the basin into it;
23.
Put it in the refrigerator for more than 4 hours;
24.
After refrigerating, start making the cherry blossom mirror part: put the gelatine slices in a small pot filled with cold water, and wait for the gelatine slices to soften;
25.
Add the caster sugar and put it on the fire. Heat on a low heat until the caster sugar and gelatin slices melt;
26.
After leaving the fire, cool slightly, add the rum, and stir well;
27.
Put the cherry blossoms soaked in advance into the liquid;
28.
Take out the refrigerated mousse;
29.
Pour the liquid slowly on top, then adjust the position of the cherry blossoms with chopsticks, and put it in the refrigerator again for 2 hours.
30.
It looks pretty after being cut.
Tips:
Salted cherry blossoms can be bought from X Bao, and it is best to soak them overnight.
※For more baking, please pay attention to my public account [Ma Lin's Dim Sum Book]
