Mini Strawberry Cheesecake
Ingredients
- 50g Warm milk
- 20g Warm vegetable oil
- 25g Warm condensed milk
- 55g Cake flour
- 3g Strawberry powder
- 150g Egg white
- 65g Sugar
- 3g Gelatin + 15g Water
- 135g Cream cheese
- 25g Sugar
- 2g Vanilla extrack
- 3g Lemon juice
- 80g Heavy cream
- Strawberry
Instructions
Strawberry Roll Cake Sheet
- Put the dried strawberries in a ziplock bag, crush them finely, and put them through a fine sieve to remove the seeds.
- Add warm milk, vegetable oil, and condensed milk (about 50 degrees) and mix.
- Sift flour and strawberry powder, mix evenly, then add red pigment, mix, and leave for a while.
- Divide sugar into egg whites 3 times and add red pigment to make meringue.
- Add 1/3 of the meringue to the milk mixture and mix, then add the remaining half of the meringue and mix.
- Add all the batter to the meringue bowl and mix carefully.
- Pour it into an oven pan, flatten it, and bake it in an oven at 150 degrees for about 18 minutes and cool it.
Cheese Cake Dough
- Add powdered gelatin to cold water, mix, and soak for at least 10 minutes.
- Add sugar, vanilla extract, and lemon juice to cream cheese at room temperature and mix.
- Heat the soaked gelatin in the microwave for about 15 seconds to completely melt it, then add it to the cream cheese batter and mix.
- Whip about 50% of the fresh cream and add it to the cream cheese dough and mix.
- Cut 2 22.5cm x 8cm cake sheets and 2 circular 5.5cm sheets.
- Put a round cake sheet on the inside of a 25cm long mousse strip and secure it with tape.
- Put a circular sheet on the floor, put a little cream cheese dough on it to flatten it, and harden it in the freezer for about 20 minutes.
- Place strawberries in the center, fill with cream cheese dough leaving about 1cm and harden in the refrigerator for about 1 hour.
- Decorate with strawberries on top of the cake.
Notes
Mold size : 37.5cm x 25.4cm
