How to make mulberry layered cheesecake

Food is the most important thing for people. Only by eating healthy and nutritious food every day can we keep our bodies healthy. Speaking of nutrition and health, of course the meals cooked at home are the most delicious. Today, I will teach friends who like to cook how to make a mulberry layered cheesecake so that your family can eat more healthily.

1. Soak the gelatin in ice water until soft, then take it out and heat it with chopped cheese, 100g whipped cream, fresh milk and sugar, stirring until the cheese melts.

2. Sieve the cheese paste to make it smooth and free of particles. You can consider whether to increase the sugar content of the cheese paste when making the layered cheese paste. I use very little in this recipe, so it is not very sweet.

3. Slice the pre-baked cake and put it into the mousse ring. The cake should be slightly smaller than the mousse ring. The mousse ring should be placed on a flat plate or cake paper mat so that the cheese paste will not easily seep out from the gap.

4. Take 110 grams of cheese paste, add 30 grams of whipped cream, stir with cold water until thick, pour into the mousse ring, pay attention to the technique to be gentle, keep the area around the mousse ring clean, the layers are beautiful, freeze for 10 minutes or refrigerate for half an hour

5. Take about 110 grams of cheese paste, add 20 grams of whipped cream and 10 grams of mulberry jam juice to make the second layer of cake paste. This layer does not need to be stirred in cold water until it becomes thick.

6. Take out the first layer of cake that is basically frozen in the refrigerator, and use a spoon to slowly pour half of the second layer of cake batter along the edge without touching the edge.

7. Cover with a layer of cake slices. If you use slightly harder sponge cake slices, you need to brush a layer of syrup or fruit wine to ensure a soft and moist texture. Then slowly add the remaining second layer of cake batter to the side and freeze for 10 minutes or refrigerate for half an hour

8. Mix the remaining 110 grams of cheese paste with 30 grams of mulberry jam juice to make the darkest cake paste on the surface. You don’t need to stir it until it is thick. It will be more fluid and the cake surface will be very flat.

9. Take out the frozen cake from the refrigerator and slowly pour the third layer of cake batter into the mousse ring to cover the second layer.

10. Finally, shake the mousse ring to make the cheese surface flat, and put it in the refrigerator for more than 3 hours, preferably overnight.

11. When demoulding, use a hot towel to apply heat, or use a hair dryer to blow hot air around the mousse ring for a few circles, and it can be demoulded smoothly. When eating, use hot water to scald the knife before cutting, so that the cut surface will be smooth and beautiful

After reading the editor’s detailed analysis of mulberry layered cheesecake, do you want to try it? But if you want to make it delicious, it depends on your own ability.