Two-color heart-shaped frozen cheesecake

Overview

In the recipe, A is the original frozen cheese ingredient, and B is the raspberry jam jelly cheese ingredient. The mold uses the 4-inch heart-shaped mold ABT-HPXX04 from North American Electric Appliances (ACA). This two-color yogurt frozen cheese mousse has two different colors on the upper and lower layers, which are raspberry jam yogurt mousse and original yogurt mousse. The bottom layer of yogurt mousse is used as the base flavor. The rich milky fragrance has a sour aftertaste. It will not be too greasy when eaten in summer, but will bring a refreshing cooling feeling. The raspberry jam yogurt mousse on top, with its sweet and sour taste and pink color, is like a delicate girl, reminding people of their ignorant youth. In order to highlight the non-stick effect of the mold, I did not decorate the cake too much, just its original appearance. I give you a girly heart, I hope you will like it! The recipe comes from "51 Super Delicious Cheesecakes" by Ishizawa Kiyomi, with slight changes.

Tags

• baking
• cake
• cream cheese
• homemade plain yogurt
• raspberry jam
• rum
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Prepare all the ingredients first. The milk in the picture is wrong, it should be yogurt;

   

2. 2 After the cream cheese in the raspberry jam mousse is softened, put it into a mixing bowl and beat it with a manual whisk until it is smooth, fine and grain-free;

   

3. 3 Add jam and caster sugar, continue to beat evenly;

   

4. 4 Add lemon juice, yogurt, and light cream in sequence. After each ingredient is added, stir well before adding the next one;

   

5. 5 Soak the gelatine sheets in water in advance (ice water in summer, warm water in winter), then add rum and melt in hot water (or simmer in microwave for 10 seconds);

   

6. 6 Slowly add the melted gelatine liquid into the mousse paste, and stir rapidly at the same time to fully mix the two;

   

7. 7 Pour the prepared mousse paste into the mold, knock it gently a few times to make big bubbles, then put it in the refrigerator until it is completely solidified;

   

8. 8 Also soften the cream cheese in the original yogurt mousse in advance, then pour it into a large bowl and beat until it is smooth, fine and grain-free;

   

9. 9 Add fine sugar and lemon juice in turn and beat thoroughly;

   

10. 10 Add yogurt and whipped cream and stir into a smooth mousse paste;

    

11. 11 The batter at this time should be very shiny, and the whisk will leave traces when it is scratched. At the same time, when you lift the batter with the whisk, the batter can pull up small sharp corners. Be careful not to stir too much, otherwise it will affect the taste;

    

12. 12 Lift the gelatine sheets and soak until soft, mix with the rum and heat over water until completely melted, then mix evenly with the mousse paste;

    

13. 13 Take out the raspberry mousse that has completely solidified, then pour in the original yogurt mousse paste, tap it gently a few times to knock out the bubbles, and then put it in the refrigerator until it is completely solidified;

    

14. 14 When eating, place the mold on a plate, cover the surface of the mold with a hot towel for about 10 seconds, and then tap the mold with the palm of your hand to remove it perfectly. If it doesn't work once, you can cover it with a hot towel several times, but don't do it for too long each time. When eating, you can also mix it with different sauces or jams according to your preference. It is also delicious to eat directly~