How to make heavy cheese mousse cake

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you how to make heavy cheese mousse cake.

1. All ingredients.

2. Mix the cheese, cream, cheese powder and fine sugar evenly and beat with a whisk. Then add corn starch, egg yolk, milk powder, salt and stir into a paste for later use.

3. Add white vinegar to the egg whites and powdered sugar in portions and beat with a whisk until it becomes dry foam.

4. Take one-third of the egg white paste and add it to the cheese paste and mix evenly. Then take another one-third of the egg white paste and mix evenly. Divide the cheese batter into three portions, add green tea powder to one portion and cocoa powder to the other portion. Divide the remaining egg white batter into two portions, add them to the green tea and cocoa powder batter respectively, mix well and set aside.

5. Preheat the oven to 180 degrees for 10 minutes. Brush the mousse ring with butter and dust it with dry flour, or you can surround it with a circle of baking paper. Seal the bottom of the ring with baking paper or tin foil, put the ring into the baking tray, first pour the green tea paste that occupies one quarter of the mousse ring into the oven and place it on the middle rack. Put an iron plate of boiling water on the wire rack under the baking tray and steam and bake in this way for 6 minutes. After it is shaped, pour the same amount of cocoa paste and steam and bake for 6 minutes. After it is shaped, pour the cheese paste for the third time, adjust the heat to 160 degrees, bake for 30 minutes, and take it out for later use.

6. While baking, you can prepare the mousse cake filling. Pour clean water into the pot, add jelly powder and cook until it melts without any particles. Then add sugar and blueberry jam and cook until they melt, stir evenly and set aside.

7. Take out the baked colorful cheesecake with the mold, pour the blueberry juice on the cake and let it cool, then put it in the refrigerator for 3 hours until the juice solidifies, take it out of the mold, put it on a plate and it is ready to eat.

All you have to do is follow the editor's introduction, prepare the ingredients, and start step by step. I believe that the delicious heavy cheese mousse cake will be yours.