Ingredients
- 3 Eggs (about 150g)
- 75g Sugar
- 3g Vanilla extract
- 20g Unsalted butter
- 25g Milk
- 85g Cake flour
- 250g Cream cheese
- 45g Sugar
- 3g Vanilla extract
- 8g Lemon juice
- 4g Gelatin
- 120g Whipped cream (whipped up 50%)
- Fruit (orange, grapefruit, kiwi, green grape)
- 120g Warm water
- 15g Sugar
- 7g Lemon juice
- 4g Gelatin
Instructions
- Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.
- Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
- Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
- Bake in an oven preheated to 170 degrees for about 35 minutes, cool, cut the top and bottom, cut into 3 pieces, cut 1 piece into 15cm pieces and 2 pieces into 12cm pieces.
- Soften the cream cheese, add sugar, lemon juice, and vanilla extract and mix.
- Soak in cold water for about 10 minutes, squeeze out the water, and microwave for 10 seconds to add melted gelatin and mix, then add 50% thinly whipped cream and mix.
- On a 15cm mold, lay a sheet cut into 15cm, put cheesecake dough, flatten it, put sliced kiwi on it, and cover it with cheesecake dough.
- Put the sheet cut into 12cm, put the cheese dough on it to make it flat, put the kiwi on it, cover it with the cheese dough, and put the 12cm sheet on it.
- Put all the remaining cheesecake dough on top and flatten it, then harden it in the freezer for about 1 hour.
- Add sugar and lemon juice to warm water and mix, then add gelatin soaked in cold water for 10 minutes and mix.
- Put the sliced fruits on top of the hardened cheesecake, pour some jelly water, and let it harden in the freezer for about 10 minutes.
- Pour all the jelly water and let it harden in the refrigerator for 1 hour.
