Blueberry frozen cheese cake(lan mei dong zhi shi dan gao )

Blueberry frozen cheese cake

Introduction:

"It's evolved according to the formula of yogurt frozen cheese cake. Q bullet is still sweet and sour."

Production steps:

Step 1: soften the cream cheese at room temperature (250g), soak the Geely diced slices in cold water (15g) to soften, separate one egg white, mix the yolk and set aside, melt the butter at high temperature (40g) in microwave oven for 1 minute and 30 seconds.

Step 2: 100g Oreo original biscuits are put into a sealed fresh-keeping bag and broken with a rolling pin.

Step 3: mix the melted butter and cracked biscuits to form the base material, mix well, pour into the mold and compact, cover with plastic film and refrigerate.

Step 4: put 50g softened cream cheese and sugar into the container to smooth without particles, add 20ml egg yolk, rum and 25ml lemon juice, mix well, add 80g blueberry jam, and mix well to form cheese paste.

Step 5: Cream 100ml and milk 50ml, microwave high heat for 1 minute, add gelatine slice of softened and drained water, stir, pour into cheese paste in three times, stir well while pouring.

Step 6: pour the mixed cheese paste into the mold with the bottom of the cake set. A few shakes are helpful for defoaming. Cover it with plastic film and refrigerate for more than 4 hours. When the cheese paste is set, it can be taken out and eaten.

Materials required:

Cream cheese: 250g

Blueberry Jam: 80g

Oreo biscuit: 100g

Sugar: 50g

Rum: 20ml

Lemon juice: 25ml

Milk: moderate

Egg yolk: 1 50ml

Gilding tablets: 15g

Butter: 40g

Light cream: 100ml

Note: 1, the material is the amount of 6 inch cake. 2. The bottom of the cake can be made of digested cake or other biscuits, or cake directly. 3. There is no rum can be replaced by white wine, the amount can be increased or decreased according to their own taste. 4. The amount of lemon juice can also be increased or decreased according to your own taste. 5. It tastes better when refrigerated overnight. 6. Before demoulding, cover it with hot towel or blow it with hair dryer. 7. It takes a little bit of strength to cut the bottom of the biscuit with a knife.

Production difficulty: simple

Process: fresh

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Lan Mei Dong Zhi Shi Dan Gao