Frozen cheesecake is a cake dessert that does not require oven baking. If you don’t have an oven, you can make a frozen cheesecake as a birthday cake. Today, I will introduce how to make a six-inch peach jelly cheese cake. It is fragrant, sweet and delicious.
Ingredients:
80g digestive biscuits, 50g butter, 200g cream cheese, 60g sour cream, 60g yogurt, egg yolk 1, 80g caster sugar, 100ml milk, 10g gelatine sheets, 5ml lemon juice, 200ml fresh cream, 2 peaches, 35g caster sugar, 150ml water, 5g gelatine sheets, 30 lemon juice ml.
How to make delicious six-inch peach jelly cheesecake:
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First make the cake base. Crush digestive biscuits. Melt the butter over low heat, pour into the cookie dough, and stir evenly. Pour the butter biscuit foam into a six-inch cake mold, flatten it with a spoon and put it in the refrigerator until ready.
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Soak the gelatine sheets in cold water until soft, and soften the cream cheese at room temperature. Add fine sugar to the softened cream cheese and beat it clockwise until it becomes slightly white and smooth, with lines appearing.
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Add egg yolks to the cream cheese and stir evenly in a clockwise direction. Add sour cream and stir clockwise until evenly combined.
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Add yogurt and mix evenly in clockwise direction, then add lemon juice and mix evenly in clockwise direction. You need to stir clockwise every time you add it.
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Heat 100g of milk, add soaked gelatin sheets, stir clockwise to combine. Pour all the cream cheese mixture into the mixture and stir evenly.
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Fresh cream is whipped until it reaches 60%. Lift the egg beater and let the cream flow down slowly. Add the whipped cream to the cream cheese batter in three batches, and mix evenly from the bottom up.
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Pour the completed cheese paste into the mold with a cake base. Shake vigorously several times to remove bubbles, then place in the refrigerator and refrigerate for 4 hours.
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Bring 150ml of water to a boil, add 35ml of fine sugar, and stir evenly. Add 30ml of lemon juice and 5g of soaked gelatine slices, stir until completely combined to form lemon syrup.
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Cut the peaches into slices and soak them in lemon sugar water.
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Take the cheesecake out of the refrigerator, frame it with peaches, pour lemon sugar water over it, and put it in the refrigerator for 2 hours to make a peach jelly cheesecake. Follow the above diagram to make a peach jelly cheesecake.
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