Blueberry Ombre Frozen Cheesecake

Overview

This time I made this gradient mousse cake. I made some small improvements and used soy milk instead of milk. It tastes just as delicious.

Tags

• baking
• children
• afternoon tea
• birthday
• blueberry
• breakfast biscuits
• butter
• cream cheese
• old beijing yogurt
• soy milk
• whipping cream
• gelatin tablets
• powdered sugar

Ingredients

Steps

1. 1 Preparation: 40 grams of soy milk, 30 grams of butter, 200 grams of blueberries, 200 grams of breakfast biscuits, 80 grams of Old Beijing yogurt, 150 grams of gelatin sheets, 10 grams of lemon juice, 10 ml of powdered sugar, 40 grams of whipping cream, 150 grams of cream cheese, 250 grams

   

2. 2 Use a rolling pin to roll the breakfast biscuits into crumbs. Heat the butter over water until it becomes liquid and pour it into the biscuit powder. Mix thoroughly and flatten it out in a 6-inch mold. Put it in the refrigerator for half an hour. Soak 2 pieces of gelatine in cold water and soften the cream cheese at room temperature. Then add sugar and stir over water until it becomes granular and smooth.

   

3. 3 Add lemon juice to the cream cheese paste, add yogurt, and mix thoroughly with the cream cheese. Turn upwards to stir. Heat the softened gelatine in the microwave for 10 seconds until it becomes liquid, and then add the warm soy milk. Pour the gelatin and soy milk liquid into the cream cheese paste and stir evenly. Beat the light cream for 6 times until it feels fluid, then pour it into the cream cheese and mix well

   

4. 4 Divide the stirred cheese paste into three equal portions. Add more blueberry sauce to one portion, less to one portion, and no addition to the other. Add the darker cheese paste to the crushed biscuits previously, put it in the refrigerator for 25 minutes, take it out, then pour in the lighter cheese paste, and freeze for 25 minutes. Finally, pour the white cheese paste, decorate it with blueberries, and put it in the refrigerator for 6 hours.

   

5. 5 After the refrigeration time is up, take out the cake and blow twice around the mold with a hair dryer to remove it.

   

6. 6 Cut into several pieces, and the delicious frozen cheesecake is ready. Pair it with a cup of polenta and start enjoying it.

   

7. 7 It’s cool and comfortable to eat in summer

   

8. 8 If you can't finish it, put it in the refrigerator because it will melt after a while due to the hot weather