Vanilla cheesecake with strawberry aroma, cute mini cheesecake are very tasty, easy to prepare, just need a little patience, and you will have a very nice, juicy decorative cheesecake soon on the table. Follow recipe.
Ingredients: simple, total time: 35 min, standing Cake 5 h /7 cm x 3.5 cm, 8 pieces, Or 1 × 15 cmx6 cm round, or 1 × 18 cm x 4.5 cm round, 1 cup=237ml/
Crust:
180 g -200 g chocolate chip cookies (10-12 pieces)/ or wheat cookies
(1 cup powdered)
25 g rice Crunchy or chopped almonds / 3 Tbsp
45 g unsalted butter / 3Tbsp+1/2 Tbsp
Cream:
230 g cream cheese/ 1 cup
2 egg yolk
30 g sugar / 2 Tbsp
150 g milk (1/2 cup + 3 Tbsp)
15 g sugar / 1 Tbsp
1 vanilla bean
5 g or (1/2 Tbsp) powdered gelatin
25 g water (1 Tbsp + 2 tsp)
10 ml lemon juice (2 tsp)
240 g heavy cream /1 Cup -1 Tbsp
Strawberry flavor jelly:
150 g strawberry flavored drink
5 g sugar /1 tsp
6 g powdered gelatin /1/2 Tbsp + 1/4 tsp
30 g water /2 Tbsp
Preparation:
Prepare the biscuit first:
180 g Chocolate chip cookies put in a zigzag bag.
Take out the air and close the bag, then roll over the closed biscuit bag with a rolling pin, and crumble them well on all sides.
When you have crumbled them well, pour the crumbled biscuits into a deeper bowl, add the crunchy rice or chopped almonds and stir with a spoon.
Add melted 45 g of butter to all this mixture and mix with a spoon.
Take little molds of 7 cm x 3.5 cm.
Pre-bake the baking paper and place the molds on top of it
In each of these molds, place a round cardboard the size of the mold, cover the whole mold with foil, and insert the mixture into the molds so that each mold has about 30 g of mixture.
Flatten each mold, i.e., the mixture, with a spoon.
Then take one small bottle with a stopper, put a foil, and press it well so that the mixture with the biscuits hardens well.
Repeat this with each mold.
After that, when you have finished them all, put them in the fridge for 30 minutes to harden.
Cream:
During this time, mix 5 g of gelatin with 25 ml of water, mix and leave for 20 minutes. You will melt it later.
230 g cream cheese, mix lightly with a spoon.
Put 2 egg yolks in another bowl and stir with 30 g of sugar until foamy, do everything with a hand wire whisk.
Cut the vanilla and lightly extract the vanilla seeds with a knife.
Put in the milk, vanilla seeds and vanilla peel, which you will heat over a slightly moderate heat.
When it has warmed up a bit, add 15 g of sugar and stir, cook until it boils.
Remove from the heat and gradually add the milk to the beaten egg yolks, stirring constantly.
Then put in a pan to heat the mixture, cook to a temperature of 78-82 °C.
During that time, heat the gelatin, when it has melted well, add it to the pot with milk, stirring constantly.
After that, strain the mixture into a bowl and then add it to the cream cheese and mix well with a hand whisk.
Pass the mixed cream through a sieve and then add 10 g of lemon juice, 240 ml of whipped cream, stirring constantly by hand.
The mixture should be a little more liquid, don't let that confuse you.
When the mixture is combined, add it to the cake syringe and fill your small molds, leaving 7 mm for the strawberry filling.
Put all these little molds in the refrigerator to cool for 1 hour.
During that time, you will make strawberry gelatin
Pour 150 ml of strawberry flavor juice and add red cake color, stir and add 5 g of sugar.
Mix 6 g of gelatin with 30 ml of melted water and add strawberry juice.
Then pour into molds to the top.
Put them in the fridge to cool for 4–5 hours.
Buon appetito!
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