Cooking Steps

1. 

   Step1:Mix 70g digestive biscuit crumbs with 35g liquid butter, then pour into the 6-inch mousse circle wrapped with tin paper and compact. Refrigerat

2. 

   Step2:100g cream cheese softened at room temperature + 45g sugar beat until smooth without granule

3. 

   Step3:Add 1 egg and beat wel

4. 

   Step4:Pour in 95g cream and mix wel

5. 

   Step5:Pour the cheese and egg paste into the mold. Put the mold into the baking tray filled with boiling water. Heat the oven up and down. 140 °. 40 minutes for the middle and lower layers

6. 

   Step6:70g cream cheese softened at room temperature + 60g sugar beat until smooth without granule

7. 

   Step7:Wash and remove 70g strawberries, pour them into the blender and mash them. Then pour them into the milk pot and heat over medium low heat

8. 

   Step8:Pour in 35g milk and mix wel

9. 

   Step9:Add 6G of gilding tablets which are soaked in cold water and drained. When the gilding tablets are melted, stir well and leave the pot

10. 

    Step10:When the strawberry juice is a little cold, pour it into the cheese paste for 3 times and mix wel

11. 

    Step11:Beat 70g light cream until the lines appear, and the lines will not disappear immediatel

12. 

    Step12:Cream into strawberry cheese paste and mix wel

13. 

    Step13:Put strawberry cheese paste on the cheese layer that has been roasted and dried. Refrigerate for 3 hours, then demould and decorat

14. 

    Step14:Strawberry Cheesecak