In Cooking Tree, we’re serving up delicious Mini Strawberry Cheesecake, and we’ll show you how to make it from scratch.
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1. Put the dried strawberries in a ziplock bag, crush them finely, and put them through a fine sieve to remove the seeds. 2. Add warm milk, vegetable oil, and condensed milk (about 50 degrees) and mix.
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3. Sift flour and strawberry powder, mix evenly, then add red pigment, mix, and leave for a while. 4. Divide sugar into egg whites 3 times and add red pigment to make meringue.
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5. Add 1/3 of the meringue to the milk mixture and mix, then add the remaining half of the meringue and mix.
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6. Add all the batter to the meringue bowl and mix carefully. 7. Pour it into an oven pan, flatten it, and bake it in an oven at 150 degrees for about 18 minutes and cool it.
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1. Add powdered gelatin to cold water, mix, and soak for at least 10 minutes. 2. Add sugar, vanilla extract, and lemon juice to cream cheese at room temperature and mix.
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3. 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.
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4. Whip about 50% of the fresh cream and add it to the cream cheese dough and mix. 5. Cut 2 22.5cm x 8cm cake sheets and 2 circular 5.5cm sheets.
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6. Put a round cake sheet on the inside of a 25cm long mousse strip and secure it with tape. 7. 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.
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8. Place strawberries in the center, fill with cream cheese dough leaving about 1cm and harden in the refrigerator for about 1 hour. 9. Decorate with strawberries on top of the cake.