“85 C Parmesan cheese cake, believe a lot of people like, although it can’t do exactly the same, but little eat feel taste good, dear friends can try, little to do, with light cheese cake, or with 4 inch of mould, this formula for 3 4 inch cake, I want to be 6 inches, can directly replace 6 inch, but will not die.”
How to make Parmesan cheesecake?
Get the ingredients ready, 3 4-inch molds and 1 4-inch light cheesecake.
Use a mold to cut the cake into 4-inch pieces about a centimeter small.
Divide a cake into three spacers. The thickness of this dear friends can be seen by yourself. A cake made by xiao fat is cut into three pieces, and this recipe can only make three 4-inch pieces.
Melt cream cheese with granulated sugar in water.
Once melted, set aside.
Soak gelatine tablets in cold water until soft.
Whisk egg yolks with sugar heat – proof water
Just whip the color to white.
Pour the egg yolk mixture into the cream cheese batter. Mix well with insulated water.
After blending, add 100g of light cream and continue to mix well.
Drain the softened gelatine and add it to the mixture. Continue stirring until the gelatine melts and disappears.
Whip the cream with sugar until the grooves do not disappear. It is best to refrigerate the cream so that it is easier to whip.
Pour the mixture into the light cream and mix well.
Mix well and pour into the mold.Refrigerate for more than 4 hours.After solidification, take it out and apply a hot towel around the mold to remove the film easily.
After taking off the membrane, you can eat.
When taking off film, use a hot towel to apply around mould, can take off film easily, want to cut even, the proposal is put in freezer, such meeting is easier to cut.