kiwi Orange Cheesecake Recipe

Name: kiwi Orange Cheesecake
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 6
Cuisine: Korean
Ingredients: 115g Whole egg; 65g Sugar; 2g Vanilla extract; 20g Unsalted butter; 25g Milk; 50g Cake flour; 10g Cocoa powder; 5g Gelatin; 250g Cream cheese; 45g Sugar; 2g Vanilla extract; 150g Heavy cream; 7g Gelatin; 210g Kiwi; 40g Sugar; 3g Lemon juice; 5g Gelatin; 160g Orange; 30g Sugar; 3g Lemon juice; 

by Cooking Tree 2022-06-18

written by Cooking Tree 2022-06-18

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kiwi Orange Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Kiwi does not harden into gelatin because it contains proteolytic enzymes if you put it raw.
Neither the orange nor the kiwi has been boiled for too long, so they retain their color and flavor.

It is hardened in a square frame and cut straight, so all the layers can be seen on all sides, so it seems to attract more attention.

The taste is also refreshing and refreshing, so it is really delicious to eat cold.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

kiwi Orange Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 80 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

115g Whole egg
65g Sugar
2g Vanilla extract
20g Unsalted butter
25g Milk
50g Cake flour
10g Cocoa powder

5g Gelatin
250g Cream cheese
45g Sugar
2g Vanilla extract
150g Heavy cream

7g Gelatin
210g Kiwi
40g Sugar
3g Lemon juice

5g Gelatin
160g Orange
30g Sugar
3g Lemon juice

Instructions

Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, stir slowly, and raise the temperature to about 40 degrees.
Lower the egg-filled bowl, put the milk and butter bowl on top, and melt it by heating it in a hot water bath.
Whip the egg to make it into a fine foam. (Whipping at high speed for 3 minutes, at medium speed for 2 minutes and 30 seconds, at the lowest speed for about 2 minutes)
Sift the flour and cocoa powder through a sieve and mix, then take out the bowl containing the milk and butter from the boiling water and add a part of the dough and mix evenly.
Pour the mixed dough into a large bowl of dough, mix evenly, pan in an oven pan, bake in an oven at 165 degrees for 20 minutes, and cool.
Soak the gelatin in cold water for at least 10 minutes, then dissolve the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix well.
Remove the moisture from the gelatin soaked for more than 10 minutes, heat it in the microwave for about 10 seconds to melt it, pour it into the dough, and mix well.
Whip about 50% of whipped cream, pour it into the dough, and mix evenly.
Cut the cake sheet with a square mousse mold, put a sheet in the mold, pour 1/4 of the dough into the mold, and harden in the refrigerator for 20 minutes.
Put the kiwifruit and sugar in a pot and bring to a boil, then add lemon juice and boil a little more. Remove from the heat and add soaked gelatin and mix well.
(Make the orange in the same way and cool it)
After cooling to room temperature, pour it into a mousse mold, flatten it, and let it harden in the freezer for 15 minutes. Pour 1/3 of the remaining white dough and let it harden in the freezer for about 10 minutes.
Pour the cooled orange into the mousse mold, flatten it, and let it harden in the freezer for about 10 minutes. Pour half of the remaining white dough, put the chocolate cake sheet on it, pour the rest of the white dough and let it harden in the refrigerator for 3 hours.
Garnish with whipped cream and kiwi.