Afternoon tea easy to make: yogurt cheesecake

2024-12-18 15:00:20 203

Cheese can become greasy after eating too much, so it's best to pair it with something refreshing to make it fresh, fresh, and not greasy. Use yogurt to counteract the greasiness of cream cheese, solidify fish gelatin powder into shape, and add Italian protein cream to ensure a smooth and light taste I believe you will like this cake.

Details of ingredients

Cream cheese 200g
yogurt200g
Fish gelatin powder (1)10g
egg white2 pieces weighing approximately 70g
Fine sugar66g
Clear water30g
Sugar water in canned peaches300g
Fish gelatin powder (2)7.5g
Sponge cake slices6 inches 2 pieces

Technique

difficultySimple
workmanshipbaking
tasteOriginal flavor
timeThree hours

Steps to make Afternoon tea easy to make: yogurt cheesecake

1. Cream cheese is slightly softened and divided into small pieces.
2. Put it into the blender and add yogurt.
3. Stir to form a uniform paste.
4. Fish gelatin powder (1) in the material is mixed evenly with an appropriate amount of cold white water and soaked.
5. Heat on low heat for a moment until the soaked fish gelatin powder melts.
6. Pour into the yogurt cheese mixture from step 3 and turn on the cooking machine again.
7. Mash it into a uniform paste, which is relatively thin.
8. Put it in the refrigerator and refrigerate for about 5 minutes. During this time, it is best to stir twice to make it thick, with traces that are not easy to disappear. Pay attention to the timing and do not refrigerate for too long until it completely solidifies and cannot be used.
9. Grind the granulated sugar into powdered sugar.
10. Mix powdered sugar with 30g of water.
11. Heat on low heat until slightly boiling, then turn off the heat for later use.
12. Beat two egg whites until they are hard and foam (the container will not slip off when inverted).
13. Fire again and heat the sugar water to boiling. If there is a thermometer, it is best to measure it with a thermometer to reach 120 degrees. But I wanted to save trouble, so I estimated that it had been boiling for a while, and the sugar water started to turn yellow before turning off the heat.
14. Slowly pour boiling sugar water into the hard foaming protein. Use an electric whisk to beat eggs at high speed, side by side.
After pouring and stirring the sugar water, the protein is very delicate and has a soft feeling. This is an Italian protein cream, which is more stable than simply whipping the protein.
At this point, take out the yogurt batter and mix it evenly with the prepared protein cream.
17. The mixed paste has a certain thickness, but it can flow.
18. Pour the sliced and mixed cheese layer into the mold for laying the cake slices, smooth the surface, and refrigerate for half an hour until the cheese layer is almost solidified.
19. Soak the fish gelatin powder (2) in a small amount of cold white water.
20. Similarly, heat on low heat for a moment until the fish gelatin powder melts.
21. Pour sugar water into the can and heat for a moment until the edge of the pot bubbles.
22. After stirring to a temperature of around 10 degrees, pour the jelly water into the cake mold, with a thickness according to personal preference. Then, place the cake and mold together in the refrigerator and continue to refrigerate until the jelly layer is completely solidified before removing and demolding.