Illustrated steps for making eight-inch frozen yogurt cheesecake. How to make super perfect cherry b

To celebrate my bestie’s birthday, I made this cherry blossom frozen yogurt cheesecake. After reading many practices, I came up with my experience. The frozen yogurt cheesecake I made uses an eight-inch recipe. The ingredient ratio for a six-inch recipe can be found online. Lets do it together.

Illustrated steps for making eight-inch frozen yogurt cheesecake. How to make super perfect cherry blossom yogurt cake.

Materials:

Cheese layer: 320g cream cheese, 300g sucrose-free yogurt, 200g whipping cream, 80ml milk, 23ml lemon juice, Blanc 18ml rum, 25g gelatine sheets, 80g caster sugar, 2 egg yolks.
Cake bottom layer: 160g digestive biscuits, 80g butter.
Mirror layer: Salted cherry blossoms imported from Japan (several), 450ml Sprite, 20g gelatine tablets, 70g purified water.
Lasting: QQ melted sugar or chocolate mounting pen, cake rim, ribbons.

Illustration of how to make eight-inch frozen yogurt cheesecake:

To prepare the materials, I used Kraft Filet for cream cheese, Eiffel Tower for whipping cream, sucrose-free old Beijing yogurt (solidified type) bought in the supermarket, and Duomeixian unsalted butter for butter, which is worth mentioning. What’s interesting is that during this purchase, I discovered Taichuang’s digestive biscuit crumbs, which were so convenient that I didn’t have to grind them myself. In addition, the packaged cherry blossoms in the picture were made in China for the first time, but I didn’t use them later. I’ll post a picture below to describe them in detail. The above materials are for reference only. Not everyone must buy according to the brand. This should be considered according to personal preferences and financial situation... At the beginning of preparation, melt the cream cheese at room temperature. This takes some time... < /p>
This is the ready-made digestive biscuit crumbs mentioned above, 200g per pack. When purchasing, I also saw Oreo biscuit crumbs, 400g per pack, and the price is relatively more affordable.
One of the materials that requires a few words is the salted cherry blossoms. Because the mission is urgent and I don’t have time to do mail order, I am TB, dear dearSelf-pickup. The one on the right is the one I bought for the first time and is said to be made in China and exported to Japan. When soaked as shown in the picture, the color is really dull, so I went out and bought the one on the left that is purely imported from Japan. It is completely different. Is this the case? The price difference between the two is more than double, but the cakes are completely different... I advise you not to be cheap, which will greatly reduce the effect of the finished product!
The following are the steps without pictures~ Make the cake base first, because there are convenient ready-made biscuit crumbs. After weighing, pour directly into a large bowl, put 80g butter in the microwave or separate it from water Heat to melt and mix with biscuit crumbs. Stir until completely soaked. Pour into the prepared 8-inch non-stick round mold with a removable bottom and compact it. Place it in the refrigerator for later use. (If it’s a biscuit, find a way to crush it. You can use a rolling pin or whatever. If you don’t have a non-stick round mold with a removable bottom, you can use an ordinary removable bottom mold and wrap it with tin foil.)
Next to make the yogurt cheese layer, first soak 5 pieces of gelatine sheets with 5 grams each in cold water and wait until they soften. Take out 320g of cream cheese that was initially melted at room temperature, cut it into small pieces, mix it with 80g of granulated sugar in a container, and beat with warm water until smooth and grain-free. I use an electric mixer to beat it at low speed, trying to keep it low otherwise it will splash everywhere: P
Break 2 small egg yolks briefly, pour into the whipped cream cheese, then add 23ml lemon juice and 18ml rum and mix well. The amount of lemon juice and rum can be adjusted according to personal taste.
Add 300g of solidified sucrose-free yogurt into the mixture and stir evenly to form a cheese paste~
Mix 200ml whipping cream and 80ml milk, heat over water, drain the softened gelatin slices soaked in cold water and put them into the cream mixture, be careful not to heat the temperature Adding gelatine sheets if the temperature is too high will affect the coagulation effect, then stir until the gelatine sheets melt.
Pour the cream gelatine mixture into the cheese paste several times, stir evenly before adding the next time.
Finally, take out the refrigerated cake base and stir evenlyPour the cake mixture into the mold lined with the cake base, fill it eight-quarters full, leaving room for the subsequent mirror layer, shake it gently a few times to pop out the bubbles, prick the bubbles with a toothpick, and put the whole thing in the refrigerator to refrigerate overnight. . If time is tight, it must be refrigerated for at least 5 hours to solidify before proceeding to the next step. The first day of work is over.
Regarding the issue of mounting words on the cake, I have been struggling for a long time, because it is easier to spread the cherry blossoms without mounting the words, and it will be beautiful no matter how it is placed. Once the words are mounted, there will be a layout problem, and if it is not placed well, it will fail. Therefore, friends who have no special expectations for mounting words can simply skip this step. Here I borrow the picture of a cooking friends work in the jar, because the cream is very light, and it is easy to float after adding jelly liquid, and the result is like this. There are two ways to solve this problem. The first is to change the mounting material. Use QQ sugar melted liquid to mount the characters, which will be heavier and not easy to float. The other method I chose is to write with a ready-made mounting pen, then refrigerate it for two hours to stabilize it and then add a mirror layer on top. So my first job the next morning was to frame the words, which were crooked, haha, I couldn’t control much and continued to refrigerate them.
The most outstanding part of the cherry blossom mirror part: first soak some imported salted cherry blossoms in water to remove the salt. The first soaked water must be thrown away, it is too salty ~ I changed it Soaked 3 times in water. There are also different opinions on the temperature of the water for soaking cherry blossoms. It is necessary to explain. The advantage of cold water soaking is that the color will not fade. The disadvantage is that it takes a longer time for the petals to bloom. The opposite is true for hot water soaking, which will bloom in minutes. However, the color will also be lost a lot, so the choice here depends on everyones needs. I soaked it in warm water close to body temperature for about half an hour. Fortunately, the color did not fade due to too long...
To deflate the Sprite, screw on the cap and shake it variously, then slowly open the cap to deflate. After several times, the foam will become less and less until it disappears. Take 70g of pure ice water and put 3-4 gelatin sheets (15-20g) into it to soften it, then heat it together with the ice water until the gelatine sheets dissolve, pour in the airless Sprite and mix them together, and set aside to wait. Cool it down to a temperature slightly lower than body temperature before you can start making the mirror layer.
Take out the frozen cake mold from the refrigerator and introduce the cooled Sprite gelatin solution into the cake mold. In many recipes, this step is to pour it in slowly and directly, but how slowly is difficult to define. The cake mold has a short refrigeration time and is not fully solidified.Points to note, factors such as the temperature of the Sprite solution being low enough or the pouring speed being fast may cause part of the surface of the cheese layer to melt, causing the mirror layer to become turbid and not translucent and clear. What’s more, if there are framed words, it will also be easy to fade! So I very carefully chose to use a small spoon to introduce the liquid one spoon at a time. Although it was a little slow, I had to make sure everything was safe at this point!
When the mirror layer has finally safely reached the thickness you want, it’s finally time to arrange the flowers! This step is simple to say but it tests ones patience. Whether you are beautiful or not depends on this! Use small tweezers or toothpicks to gently select fully soaked petals or flowers with good-looking flowers from the container of soaked cherry blossoms and place them in the mirror solution to create a perfect layout and flower shape. You can match a few flowers with or without stems. Don't spread it too much, you can add some beautiful fluttering petals. In short, through this step, everyone can make a cherry blossom cake that is different from others~!
Put it carefully into the refrigerator and refrigerate it for a few hours until the mirror surface solidifies into jelly and is ready to take shape. (An enthusiastic friend left a message saying that after arranging the cherry blossoms, don’t rush to put them in the refrigerator. Instead, let them sit for a while and wait for the mirror layer to solidify slightly. This is really great wisdom, otherwise the cherry blossoms will flow with the liquid during the movement of the mold. Shifting has destroyed the previous beautiful harmony, so please pay attention here, wait until the cherry blossoms no longer flow with the liquid before putting them in the refrigerator, the effect will be better!)
When demoulding, use a hot towel to cover the outside of the mold or blow it with a hot hair dryer to smooth it out. I was in a hurry because I was in a hurry, and the edge was almost annoying, but after surrounding it and adding ribbon decoration, it was almost negligible^_^
Half side jelly trembling effect~
It doesn’t feel out of place to put in candles~
Cut into small pieces and it’s still crystal clear and delicious ~ Wow Kaka Kaka!