I made strawberry cheesecake with lots of red strawberries ~
I tried decorating strawberries with flowers and kiwi leaves, but it looks like a flower is planted.
I want to make the strawberry look better. The upper layer is hardened with a transparent jelly layer, but the strawberries I used are large, so the height is high ~
It seems that the raw fruit does not harden well, so I have to add a little more gelatin than other cheesecakes, so it doesn’t seem to collapse.
The cake in the video also has a little bit of gelatin, so I modified the recipe to increase the gelatin a little more ~
Depending on the shape of the strawberry, the shape of the cake may be slightly different ~
The strawberry scent is evenly spread in the jelly and it has a lot of fragrant feeling
Ingredients
- 90g Crushed lotus cookies
- 40g Melted unsalted butter
- Strawberry & Kiwi
- 150g Cream cheese
- 40g Sugar
- 30g Plain yogurt
- 3g Vanilla extract
- 5g Lemon juice
- 5g Gelatin
- 90g Whipped heavy cream (whipped up 50%)
- 300g Water
- 10g Lemon juice
- 50g Sugar
- 12g Gelatin
Instructions
- Mix crushed Lotus cookie and melted unsalted butter, put it in a 15cm frame, press it firmly, lay it flat, and put it in the refrigerator.
- Slice kiwi into thin slices, cut with a leaf cutter, cut in half, and cut the remaining kiwi into thin rods.
- Slice the strawberry into thin slices.
- Gently loosen the cream cheese, add sugar and mix, add plain yogurt, vanilla extract, and lemon juice.
- Soak in cold water for about 10 minutes, remove water, and put in a microwave oven for 10 seconds, add completely melted pangelatin, mix, add 50% thinly whipped cream, and mix.
- Put kiwi on the inside wall of the mold in leaf shape, pour cheesecake dough, flatten it, and harden it for 2 hours in the refrigerator.
- Add sugar and lemon juice to the water and mix the melted gelatin.
- Attach the sliced strawberries on top of the cured cheesecake to the wall, raise the strawberry in the middle, pour about (7) 1/4 and stiffen in the refrigerator for 30 minutes.
- Pour all remaining (7) and harden for more than 4 hours in the refrigerator.
Notes
Mold size : 15cm x 7cm
Recipe video
Enjoy