Lychee Rose Cheesecake recipe
ingredients Cake bottom size 6
4piece Digestive biscuits
30G Unsalted Butter
1. Melt the butter with hot water
2. Add the crushed digestive cake and stir well
3 Pour into the mold, flatten and refrigerate for 30 minutes
cake base
ingredients
100G Cream cheese
140G Whipping cream
40G Milk
1 Yolk
20ml Lemon juice
26G Sugar
3G Powdered gelatin
20ml Water
Lychee Jelly
6G Powdered gelatin
30ml Water
200ml Lychee juice
The right amount of Lychee meat
Right amount Rose petal
1. Dispense the cream and put it in the refrigerator
2. Stir the cream cheese at room temperature
3. Add sugar to the egg yolk and stir well. Use the hot milk boiled at 80 to 100 degrees to hit the egg yolk and sugar and stir well.
4. The egg yolk paste is slowly added to the cream cheese 2 times and stirred until uniform
5. Add the melted fish gelatin powder to the cream cheese paste at one time, and stir gently until uniform
6. Add lemon juice in one go, stirring several times is enough
7. Pour into the prepared mold and refrigerate for 1 hour
Gel part
8. Add isinglass powder and dissolve it with hot water
9. Add 200 ml of lychee water to dissolved fish gelatin powder
10. Add lychee jelly to the upper layer of cheesecake and then add lychee meat and rose petals
11. Put it in the refrigerator for two hours or more
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