Chinese Food
No oven black tea yogurt cheese cake
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If you think the ordinary cheesecake is too rich, you must try to make this black tea cheesecake. The refreshing tea flavor and the rich cheese perfectly blend together. The ice, sour and sweet taste is very suitable for eating in early spring. This recipe doesn't need an oven. It mainly uses gelatin to shape the cake. All the materials are mixed together and put into the refrigerator. It's very simple and time-saving. The formula can be made into a diameter of 18 cm / 7 in/ Five point four Inch cake.
Cooking ingredients
Cooking Steps
Step1:Soak 4 bags of black tea in boiling hot water. Set aside (at least 10 minutes).
Step2:Butter the cake mould with movable chassis. Lay a layer of baking paper on the chassis.
Step3:Crush the biscuits in a plastic bag.
Step4:Heat the butter in the microwave until it melts (about 20 seconds). Be careful not to paste it. Pour the melted butter into the crushed biscuit. Mix well.
Step5:Pour the crushed biscuits into the cake mold. Gently press the biscuit crumbs with a flat object at the bottom. Put the mold in the refrigerator for use.
Step6:Soak the gilding tablet in ice water and soften it. For example, pour the gelatine powder into a small container and add two tablespoons of water to boil. Put it aside and let it go (about 5 minutes). If you are using gilding for the first time, it is highly recommended to read the final tips.
Step7:In another clean large container, mix the cream cheese and sugar softened in room temperature into a smooth shape.
Step8:Add the following ingredients in turn - plain yogurt, condensed milk (optional) and vanilla extract.
Step9:Mix until the material is completely mixed.
Step10:Wring out the water in the tea bag. Take out the tea bag. Drain the softened gilardine tablet and put it into the warm concentrated tea water. Stir well.
Step11:Pour tea water into the cake paste. Continue mixing.
Step12:If possible, filter the cake paste through a sieve and remove the particles inside.
Step13:In another container, pour 150 ml of low-temperature light cream. Beat on ice until it is 6 to 7 times distributed. That is to say, the cream is no longer completely liquid, but glossy and slightly moldable.
Step14:As shown. If you want to cream for the first time, please refer to this tutorial - HTTP - / / www.mayhu.com.cn/3913535889recipe/whippedcreamcremechanicl
Step15:Pour the whipped cream into the filtered batter.
Step16:Gently mix with silica gel scraper.
Step17:Lift the cake mold gently. Tap it a few times 2-3cm away from the table top. Remove the air bubbles inside. Gently shake it back and forth to make the surface more flat. Put it in the refrigerator to keep fresh and refrigerate. If you don't want to make the following black tea jelly, put it in the refrigerator to keep it fresh and refrigerate
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Cooking tips:Cream cheese should not be stirred until it returns to room temperature. It can also be wrapped with plastic wrap. Use microwave oven to heat for 1 minute to soften it. Pay attention to the time and temperature not to melt the cheese. Any gilding must not be allowed to boil. Otherwise, it will lose its solidifying power. So be sure to pay attention to the temperature and heating time of the microwave oven. Don't let it boil. Wait for a moment after heating the gelatine powder in microwave oven. When the temperature drops to about the same as that of cheese yogurt paste, pour it in to prevent the formation of particles. Generally, gilding tablets need to be soaked in ice water for 5 minutes to soften. Drain the water and put it into the mixture to be gelled. The gilding powder is also soaked in cold water for 5 minutes. After it expands, heat it slowly until it is completely dissolved (the container can be heated in hot water or in microwave oven at low temperature). Put it for a while and then add it into the mixture to be gelled after the temperature is slightly reduced. Remove heat if you want to make a cheesecake
