Method for baking-free frozen cheese lemon cake
Recipe introduction
This cheesecake is very suitable for the summer atmosphere, rich but not sweet. It was made for a high school reunion, and it set off a big climax after being taken to ktv ~ Ha!
material
Bottom of the cake: digested cake 200g, butter 80g, cheese paste part: Kafka cream cheese 250g, whipped cream 400ml, original yogurt 60g, fine sugar 60g, fresh lemon juice 25ml, fish film 12.5g, (the above formula is an 8-inch round mold), jelly layer: (optional), fish film.
working methods
Bottom of the cake:
1) Put the biscuits into a fresh-keeping bag and grind them into biscuit crumbs with a rolling pin.
2) After the butter is heated and melted, it is evenly mixed with the biscuit crumbs, spread on the bottom of the movable bottom die and compacted. Put it in the refrigerator for later use.
Cheese paste part:
1) whipped cream. 5 just distribute it. (it's good to be thicker, it's still fluid at this time ~) put it in the freezer for later use.
2) After the fish film is soaked in ice water and softened, it is heated and melted into fish glue solution in water. Spare.
3) send cheese. Beat the cheese a little first, then add half the sugar in the recipe and continue beating. After eating most of the sugar, add the other half, and then beat until the cheese turns milky white and close to cream.
4) Add lemon juice and yogurt to the cheese paste and stir with a rubber spatula.
5) Mix the whipped cream and cheese paste and stir well.
6) Add the fish glue solution and stir quickly and evenly.
7) Pour the prepared cheese paste into the mold, then gently shake the grinding tool to level the surface and put it into the freezer.
Jelly layer:
After the fish film melts in water, add lemon juice, sugar and water and stir well. Cool to room temperature and pour on the cheese paste.
skill
Bottom of the cake:
1) In fact, there is no problem between 150g and 250g, depending on whether you prefer the bottom of the cake to be thin or thick.
2) The amount of butter can also be adjusted. I saw various recipes on the Internet, and the amount of butter ranged from 60 grams to 125 grams. My experience is that with more butter, the bottom of the cake is easier to compact. If you want to take the cake out, I suggest adding more butter, so that even if it bumps on the road after demoulding, it is not easy to deform.
Cheese paste part:
1) send cream:
All articles about frozen cheesecake will mention that whipped cream must be from 4 to 5 points, or at most 6 points. In other words, cream must still be liquid. Just a little thicker.
But what if it goes too far?
I was distracted when I made the cake twice, and beat the cream hard (basically solid). . . Don't be too desperate at this time. Put it aside until the cheese paste is finished. After mixing the two, add100g yogurt (a small cup of yogurt in a convenience store). If it is still thick, you can add 100 ml fresh milk. Then slowly stir with a rubber scraper to let the water penetrate.
The cake made in this way is still very good. Hehe ~ Anyway, after I "had an accident" twice, everyone didn't think there was a problem.
Also note that because yogurt and milk are added more, there are more corresponding fish fillets. Just add half a slice more ~
2) Send cheese:
This step is basically error-free. It is worth noting that ~ ~
A) softening cream cheese at room temperature in advance
B) It is more convenient to cut into small pieces and send them away.
C) You can prepare a pot of hot water with a temperature of about 60 degrees in winter, preferably from the water.
3) mixing fish glue solution:
First grab a part of the cheese paste and mix it with the solution, then mix this part of the cheese paste with others, so that the fish glue will not easily become a pimple ~
4) jelly layer:
If it is produced and sold by itself, this step is omitted. I think its main function is to sell photos ~
If you want to do this part, wait until the cake is refrigerated for at least 2 hours.
5) Decoration:
A) If you want to put the fruit, put it in front of the jelly layer, and then pour in the fish glue. Otherwise, when the jelly layer is ready and the surface is like ice, you can put the fruit in it and wait for it to "skate".
B) I pickled the lemon with rock sugar and maltose in advance. Fresh lemons are too sour. Putting it directly on it will affect the taste of the cheese below ~)
Other fruits are irrelevant.
C) It's best if you can cover the surface ~ Considering the cost, it's just as good as the pictures I uploaded ~ Ha ~
Bake-free frozen lemon cheesecake
material
Bottom of the cake:
Digestion cake 200g, butter 50g Decoration: a little cocoa powder.
Cream cheese filling:
250g of cream cheese (cream cheese), 200g of whipped cream, 50ml of milk, 30g of sugar and half a lemon (squeezed into juice).
working methods
1. Put the digestive cake into a fresh-keeping bag (there are two layers to avoid damage) and crush it with a rolling pin; (or mashed with a blender);
2. Cut the butter into small pieces, simmer until it is completely melted, then leave the fire, pour in the crushed digestive cake and stir well;
3. Pour the mixed digested cake into the cake mold, and compact the digested cake with the cup bottom covered with fresh-keeping bag, and the bottom of the cake is finished.
4. Cut the cream cheese into small pieces, pour in the milk, stir evenly with warm water, and send it properly;
5, light cream into the basin, add sugar, until 70% of the hair is separated by ice water; (that is, stirring is textured but throwing can flow)
6. Mix whipped cream with cream cheese, squeeze into lemon juice, and beat evenly with an eggbeater to form cream cheese stuffing;
7. Pour the mixed cream cheese stuffing into the cake mold, gently shake it a few times, and scrape the surface with a scraper;
8. Refrigerate for 4 hours or overnight, take out and decorate with cocoa powder.
Lemon cheesecake made without oven
Recipe introduction
You can make super delicious lemon cheesecake without an oven. This cake is my favorite, because it is not only simple, but also delicious. Every time I visit a friend's house, I will make this cake to entertain my friends. I eat the cheese on it. It tastes sweet and sour, with lemon flavor and pure cheese. Eat the following cakes, and your mouth is full of mellow wheat fragrance. As long as you eat this cake, you will never want to eat the baked cheesecake bought in the bakery again. Not anymore.
material
250g of whipped cream, half a cup of milk, a small piece of butter, 40g of powdered sugar, 85g of cream cheese, a box of whole-wheat digested cake, lemon juice 1/4, a little vanilla powder and candied beans for decoration.
working methods
1. First, roll the whole wheat digestive cake into slag with a rolling pin.
2. Put butter in the pot, and pay attention to melting the butter with low fire, otherwise it will paste.
3. Keep stirring. After the biscuit residue is colored, add milk and continue to stir fry. When you stir-fry the biscuit residue, you can smell the sweet smell of wheat. Because of the milk, the biscuit residue became a small biscuit ball.
4. Put the fried biscuit residue into a container and compact it by hand or spoon.
5. Twist the lemon peel into filaments for later use. Then cut the lemon and squeeze the lemon juice.
6. Add powdered sugar and vanilla to the cream and stir with an eggbeater.
7. Break the cheese into small pieces and put it in the whipped cream until lemon juice is added. How much lemon juice depends on your personal preference. If you like sour spots, keep beating with the eggbeater until the cheese pieces are completely melted into cream.
8. Put the beaten cheese paste into a container filled with biscuit crumbs, put it in the refrigerator for two hours, and then you can eat it. For a stronger lemon flavor, I put the cut lemon peel on it. I also put some adzuki beans and decorated them with a flower. Only when the food is delicious will you have more appetite.
skill
If you are in a hurry, you can put it in the refrigerator. In this case, you can eat it in half an hour. I like to freeze it in the refrigerator. It feels like an ice cream cake in your mouth.
Mambu Kitchen-Oven Free Edition-Fresh Strawberry Cheesecake
Recipe introduction
I believe many people like cheesecake. Its continuous taste, rich fragrance and instant feeling make everyone take turns to buy afternoon tea dessert in ................... office every Friday afternoon. They made one for themselves on a whim and brought it to the company. Colleagues all praised it, and the most exaggerated one was the level of five-star hotels. Of course, Irish people usually exaggerate, but in the end they are encouraged. Let's share it with you here.
material
Digestive cake 12, butter 55g, soft cheese 1 box (200g), whipped cream 200g, milk 75ml, sugar 55-60g, strawberry jelly 1, water 90ml, and some fresh fruits.
working methods
1. Wrap the mold with tin foil first.
2. Crush and digest the cake with a rolling pin and melt the butter in the water.
3. Pour the melted butter into the crushed biscuit seeds and stir well. Remember not to add it all at once, but add a little stirring, which makes it easier to be fully uniform.
4. Pour the butter biscuits into the mold, compact and smooth them, and put them in the refrigerator for cold storage.
5. At the same time, prepare strawberry decoration, cut it in half, put it into the mold evenly, and continue to put it in the refrigerator for later use.
6. Take 3/4 concentrated jelly and melt it with 90ml water for later use.
7. Add sugar to the soft cheese, press it evenly with a spoon, then beat it evenly with electric egg beater, add milk and mix well.
8. In addition, send the whipped cream separately.
9. Add whipped cream into soft cheese and stir well, then add jelly water and stir well.
10. Pour the mixed cheesecake materials into the prepared mold and refrigerate for half an hour.
1 1, half an hour later, spread fruit decorations on it, then melt the remaining 1/4 jelly with 20ml of water, pour it on the surface of the cake, cover it with tin foil and refrigerate overnight.