Cooking Steps

1. 

   Step1:Mix 65g digestive biscuit crumbs with 30g liquid butter. Pour into 6-inch mousse circle and compact. Refrigerat

2. 

   Step2:240g cream cheese softened at room temperature + 45g sugar powder stirred until smoot

3. 

   Step3:Add 15g lemon juice and mix wel

4. 

   Step4:Add 70g milk and mix wel

5. 

   Step5:10g cold water soaked and drained gelatine slices. Heat in water until melted. Pour into cheese paste and mix wel

6. 

   Step6:Pour in 150g light cream and stir well (do not stir for too long. Flow pattern is OK

7. 

   Step7:Pour 1 / 3 cheese paste into the mould. Refrigerate for 20 minute

8. 

   Step8:Add 15g hazelnut sauce to the remaining cheese paste and mix wel

9. 

   Step9:Pour 1 / 2 peanut cheese paste into the frozen mousse ring. Refrigerate for 20 minute

10. 

    Step10:Add 15g hazelnut sauce to the remaining cheese paste and mix wel

11. 

    Step11:Pour into the frozen mousse ring. Refrigerate for more than 4 hours to demoul

12. 

    Step12:Gradual hazelnut cheese cak