Cherry Blossom Frozen Cheesecake Depp Baking Laboratory

Overview

Cherry Blossom Frozen Cheesecake Duration 4 hours, Difficulty 4 stars, Number of people 4 Cheese part: 200g cream cheese, 200g plain yogurt, 200g light cream, 50g sugar, 2 gelatin sheets, a little lemon juice Biscuit base: 150g cookies, 30g melted butter Mirror surface: appropriate amount of salted cherry blossoms, 1.5 pieces of fish gelatin flakes, 200g Sprite, 50g water

Tags

• baking
• clear water
• cookies
• cream cheese
• fish gelatin
• melt butter
• original yogurt
• salted cherry blossoms
• sprite
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Crush the biscuit base and mix it with butter evenly;

   

2. 2 Load the mold and lay it flat;

   

3. 3 Soak the fish gelatin slices in cold water until soft and set aside;

   

4. 4 Soften the cream cheese over heat, add fine sugar and stir until smooth;

   

5. 5 Add yogurt and lemon juice and mix evenly;

   

6. 6 Insulate the fish gelatin sheets and melt them, then add them to the cheese paste;

   

7. 7 Whip the light cream and mix it with the cheese paste in batches;

   

8. 8 Pour onto the biscuit base, smooth it out, and refrigerate for 3 hours;

   

9. 9 Soak the salted cherry blossoms in cold water for 2 hours;

   

10. 10 Soak the fish gelatin until soft, then heat and dissolve it with 50g of water;

    

11. 11 Mix evenly with Sprite and spread with cherry blossoms

    

12. 12 Pour it on top of the frozen cheese paste;