It can be quite funny, after all those time snapping close up shots but in the end I like this top view shot the most. And I have decided to use it even though it shows the background tool for this shot.
Cheesecakes, it has been a GOOD while since I last made any cold desserts or uses any of my mousse rings. But since its near the end of summer, I went ahead and made this.
Lemon cheesecake (8inch cheesecake loose base mould)
Cream cheese 250g
Double or whipping cream 220g
gelatine leaves 4 (7-8 gram) or 1.5 tbsp gelatine powder
water 3 tbsp
egg 1 but divided into yolk and white
caster sugar 80g
lemon juice 2.5 tbsp*
digestive biscuit, crushed 120g
unsalted butter, melted 50g
biscuit crumbs + melted butter, mixed well. Place onto a loose base mould, using the back of the spoon to make an even layer of biscuit base.
gelatine leaves soaked in cold, await
whipped the cream till 70% done, put into the fridge aside.
cream cheese and sugar mix well using electric whisk, add in the yolk, mix well. add in lemon juice, mix well.
take the gelatine leaves out from the water, place it in a bowl with the 3 tbsp of water, microwave it for 20 sec, and stir.
place a spatula of cream cheese mix onto the gelatine, mix well and pour the whole thing into the remaining cheesecake batter. *this is to avoid lumps when hot mix into cold substance*
fold in the whipped cream, fold well.
finally, whisk the egg white alone until soft peak and again fold into the cheesecake batter. Once mixed well, you can pour into the cheesecake mould and leave it to chill for a good few hours or overhour.
*I think you can use another tbsp of lemon juice, its not strong enough for me. Or add a zest of a lemon.
魚膠粉 1-1/2湯匙 or 魚膠片 4 片 = 8g
蛋 (分開蛋黃和蛋白) 1個
魚膠粉用凍水調勻，座熱水上使其溶解 or 魚膠片泡冷水至軟﹐瀝乾﹐加入水然後放進微波爐叮熱20秒至融化。