#trust之美#heart-inspired Cheesecake
1.
Chop the candied orange zest, soak in rum and set aside. Soak 5 grams of gelatine powder in 25 grams of ice water.
2.
Sift the low-gluten flour and almond flour and set aside.
3.
Soften the butter at room temperature and mix it with a spatula
4.
Add powdered sugar and continue to press with a spatula to mix evenly.
5.
After mixing well, add an egg yolk and continue to mix with a spatula.
6.
Add the sieved powder and salt, and mix with a spatula roughly.
7.
Add the soaked candied orange zest and mix evenly.
8.
Flatten the mixed biscuit dough roughly, put it in the refrigerator for at least 30 minutes, and relax it.
9.
Place the refrigerated dough on baking paper, sprinkle an appropriate amount of high-gluten flour to prevent sticking, and roll it into a dough with a thickness of about 1~2mm.
10.
Using a heart-shaped mold, cut out 4 heart-shaped biscuit bases, bake them in the oven at 170 degrees for 15 minutes, and let them cool for later use.
11.
Add cream cheese that has been softened at room temperature in advance, add light cream and sugar, and mix well with a homogenizer.
12.
Add a lemon juice and lemon zest.
13.
Add lemon shavings and lemon juice, mix well, and sieve to make the cheese paste more delicate.
14.
After the cheese paste is stirred very smoothly with a manual whisk, add the melted gelatine solution (soak 5 g of gelatine in 25 g of ice water and add it after melting) quickly and smoothly.
15.
Next, we make the jelly part, mix the jelly powder and fine sugar, boil it with water, add the fruit puree and stir evenly.
16.
The jelly paste is sieved and poured into a mold with plastic wrap at the bottom, about 1 cm thick, and placed in a refrigerator to solidify for later use. (The jelly solidifies very fast)
17.
The next step is to assemble, take out the cooled biscuit bottom, spread the cheese paste on top, and cut the two different colors of jelly in the middle, then put them on top of the cheese paste and put them in the refrigerator. Room, take it out overnight.
18.
Take it out the next day, demould it with a hair dryer or a hot towel, put it on a plate, and enjoy it with family or friends.
Tips:
1. When baking the bottom of the biscuit, the abrasive tool and the bottom of the biscuit are baked in the oven together. The baking time should be based on the baking of the bottom of the biscuit, because the baking time of the bottom of the biscuit is directly related to the thickness.
2. If you don't have so many molds, you can make jelly first, and then use the mold to make the biscuit bottom.
3. This formula is the amount of four heart-shaped heart-shaped mousse molds (size 8.5*5), which can be doubled or halved appropriately.
4. The bottom of the biscuit is slightly surplus, you can bake the biscuit, and it's very fragrant.
