No bake cherry sauce cheese cake

1. First, make the cake bottom: digest the cookies and put them in a fresh-keeping bag

2. Use a rolling pin to crush the dough

3. Butter melts in water

4. Crush the digestive biscuits into a bowl

5. Stir evenly

Prepare the 6.6-inch cake mold and lay a layer of oil paper on the bottom. Pour in the butter and digestive biscuits, press them flat and firm, and set aside for use

7. Then make cheese batter: soak the gelatin slices in cold water until soft

8. Pour out excess water, melt it in hot water, and keep it in hot water to prevent solidification

9. Take out the cream cheese in advance to soften it

10. Melt in hot water and stir until thick, smooth, and without large particles

11. Add light cream and white sugar to a bowl

12. Hit to 60-70% of the hair

13. Add the whipped cream to the cream cheese and mix the two thoroughly

14. Cherry jam ready

15. Pour cherry jam and melted gelatin solution into cream cheese batter

16. Stir evenly

17. Pour it into the cake mold that has been laid on the bottom, cover it with cling film, and refrigerate it in the refrigerator until the cream cheese liquid solidifies

18. Next, let's make a mirror: soak the gelatin tablets in cold water until soft, then pour out excess water, melt them in water, and set aside for use

19. Mix cherry jam and cold water in a bowl and stir well

20. Pour the melted gelatin solution into the cherry jam solution and stir evenly

21. Take out the frozen cheese cake and filter out the solids in the cherry jam through a sieve

22. Cover with cling film and refrigerate again until the mirror surface solidifies. During demolding, a hot towel can be used to apply heat to the mold for two minutes, making it easy to demold

23. Cool and refreshing, sour and sweet. Eating a piece of grilled cheese on a hot summer day is really comfortable