Oreo Blueberry Lemon Jelly Cheese

Overview

After watching an episode of Kangxi's Coming to introduce desserts, there was an Oreo cheesecake that was well received by everyone, and I immediately became curious. Cheese and Oreos are my favorites, so I thought they would taste great together. I happened to take advantage of the short vacation and made one as I imagined. I have never tried the Taiwanese one, but the taste of this one I made is super good, beyond imagination. The slightly bitter taste of the Oreo cookie base and the smooth and creamy taste of the frozen cheese are combined with the sweet blueberries and fragrant lemon diced, a wonderful fusion.

Tags

• baking
• dessert
• ice products
• butter
• cold water
• cream cheese
• lemon peel
• oreo cookies
• vanilla extract
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice
• salt

Ingredients

Steps

1. 1 Remove the inner core from the Oreo cookies and place them in a plastic bag.

   

2. 2 Beat into fine powder. You can also grind it directly in a food processor.

   

3. 3 Place 100g of butter in a small bowl.

   

4. 4 Heat or microwave to melt into liquid.

   

5. 5 Place cookie crumbs in a container.

   

6. 6 Pour the butter liquid into the cookie crumbs.

   

7. 7 Stir thoroughly.

   

8. 8 Spread butter biscuit crumbs evenly on the bottom and side walls of the cake mold, compact with a small spoon to form a bowl shape. Place in the refrigerator to chill until ready to use.

   

9. 9 Use a whisk to beat 200g of whipping cream until soft peaks form, making the whipping cream thick and have lines on the surface, but the patterns are soft and cannot stand upright.

   

10. 10 Place the whipped cream in the refrigerator to chill.

    

11. 11 Break the gelatine pieces into small pieces and soak them in 40 grams of cold water. Try not to overlap them and soak them thoroughly until soft.

    

12. 12 Squeeze juice from fresh lemon.

    

13. 13 Squeeze out 25g lemon juice.

    

14. 14 Wash the lemon peel, remove the white part inside, and cut into small cubes.

    

15. 15 Cut the cream cheese into small pieces and soften at room temperature.

    

16. 16 Add fine sugar and beat with a whisk.

    

17. 17 Beat until smooth and without lumps.

    

18. 18 Then add the lemon zest.

    

19. 19 Then add lemon juice.

    

20. 20 Then add vanilla extract and salt.

    

21. 21 Use a whisk to continue beating evenly.

    

22. 22 Microwave the soaked gelatine sheets together with the soaked cold water for 10 seconds until the gelatine sheets melt and form a gelatine solution. Pour the gelatine solution into the beaten cheese batter.

    

23. 23 Mix well.

    

24. 24 Pour the refrigerated whipping cream into the beaten cheese batter.

    

25. 25 Use a rubber spatula to stir evenly to form the cheese mousse filling.

    

26. 26 Take out the Oreo cake mold and pour the cheese mousse filling.

    

27. 27 Smooth the surface of the mousse filling with a spatula, and then shake the mold twice to release large air bubbles in the mousse filling. Place the mold in the freezer of the refrigerator and refrigerate overnight.