Strawberry Cheesecake

Strawberry Cheesecake

1. Remove the eggs from the refrigerator and separate the egg whites from the yolks.

2. After mixing low-gluten flour and matcha powder, sift through a sieve in advance.

3. Add 13 grams of sugar to the egg yolks and stir until dissolved.

4. Add 20 grams of water and stir for about 30 seconds.

5. Add corn oil and keep stirring.

6. Stir until it is delicate and the surface is white. Stir gently so that the egg yolk underneath is still darker in color.

7. Sift the flour again and add all of it to the egg yolk paste.

8. Stir until the powder disappears.

9. Next, whisk the egg whites, and add one-third of the sugar when whisking the egg whites at high speed for the first time.

10. Change the whipping speed to medium speed until the egg whites have turned white, but add one-third of the sugar when you can't handle any sharp corners.

11. When you continue to beat until you have slightly sharp corners, add the remaining one-third of the sugar and change to low speed. Just send it until there is a small corner.

12. Pour one-third of the meringue into the egg yolk paste.

13. Stir well.

14. Pour the mixed cake batter into the remaining egg white basin.

15. Stir evenly by cutting and mixing. Complete within 30 seconds.

16. Pour the cake batter into a baking tray lined with greased paper, scrape it evenly with a spoon, then send it to the middle of the oven with a few shakes, and bake at 150 degrees for 25 minutes.

17. After cooling the baked chiffon cake body, use a circular cutter to cut into round cake slices equal in size to the rose mold.

18. Cut the cream cheese into small pieces.

19. Add sugar in water and heat until softened.

20. Wash the strawberries, cut them into pieces, put them in a blender and beat them into puree.

21. Stir the cream cheese into a paste. Add the fresh milk in portions and stir.

22. The fish gelatin powder is soaked in water for 10 minutes, and heated in water to melt into a liquid state.

23. Continue to heat the mixed cream cheese into a uniform sauce. Add the isinglass powder liquid and mix well. Pour in brandy, mix well, and let cool for later use.

24. Beat the animal whipped cream to 6 and distribute.

25. Add the whipped cream to the cream cheese.

26. This is the mixed cheese paste.

27. Pour 2 tablespoons of cheese paste into strawberry jam and mix.

28. Pour the well-mixed strawberry jam into the cheese paste and mix well.

29. This is a mixed strawberry cheese paste.

30. Pour the strawberry cheese paste into the silicone mold.

31. Cover the surface with matcha chiffon cake pieces. Move to the refrigerator and freeze overnight. The next day, tear the mold upside down out of the mold, and then put the cake in the refrigerator to thaw before eating.

32. Finished picture.

Tips:

For the cheesecake to take shape, it must be placed in the freezer to freeze the mold. But be sure to thaw before eating, otherwise you won't be able to taste the melt-in-mouth texture.