Transparent lemon cake
Base material ingredients
* 200 g digestive biscuits or maria biscuits
* 80 g melted butter
Stuffing
* 4 lemons (juice and peel)
* 150 g sugar
* 3 eggs
* 3 tablets of gelatin (approx. 6 g)
* 200 ml of water
100 ml apple juice or clear grape juice (for transparency) * 100 ml apple juice or clear grape juice (for transparency)
decorate
* Lemon slices
* Lemon peel
Preparation
1. Crush the cookies and mix with the melted butter. Press the mixture into the bottom of a springform pan and chill in the refrigerator while you make the filling.
2. Soak the gluten sheet in cold water for 5 minutes.
3. Add lemon juice, sugar, peel and water to a saucepan and heat over medium heat until the sugar melts.
4. Remove from the heat, add the drained gluten sheet, and stir thoroughly until completely dissolved.
5. Beat the eggs in a separate bowl and slowly add the hot mixture, stirring constantly to prevent the eggs from cooking.
6. Add apple juice or grape juice and stir to get a clearer and transparent taste.
7. Pour the filling over the cookie base and chill in the refrigerator for several hours until set, preferably overnight.
8. Garnish with thin slices and lemon zest before serving.
No-bake strawberry cheesecake
Base material ingredients
* 200 g digestive biscuits
* 80 g melted butter
Filling ingredients
* 400 g cream cheese
* 200 ml whipped cream
* 150 g sugar
* 200 g fresh or frozen strawberries
* 8 grams of gelatin powder or 4 pieces of gelatin
* 1 teaspoon vanilla extract
Ingredients
* 150 g strawberries
* 2 tablespoons sugar
* 1 tsp cornstarch dissolved in a small amount of water
Prepare the base material
1. Crush the biscuits into powder;
2. Mix with melted butter and press into the bottom of a springform pan.
3. Place in the refrigerator to chill while preparing the filling.
Prepare the filling
1. Hydrate the gelatin according to the instructions.
2. Beat the cream cheese with sugar and vanilla until creamy.
3. Beat the cream and set aside.
4. Heat a little cream to dissolve the gelatin.
5.5. Add the dissolved gelatin to the cheese and sugar mixture.
6. Gently add whipped cream
7. Crush the strawberries and gently stir well.
8. Pour on the bottom layer and chill in the refrigerator for at least 6 hours.
Prepare Toppings
1. Cook strawberries with sugar until soft and rotten.
2. Add the dissolved cornmeal and cook until thick.
3. Allow to cool and pour over cheesecake to serve.
Mini cheesecake with caramel sauce
Toppings for Mini Cheesecake
* 200 g digestive cookies or maria cookies
* 80 g melted butter
* 400 g cream cheese
* 150 g sugar
* 2 eggs
1 teaspoon vanilla extract * 1 teaspoon vanilla extract
* 100 ml whipped cream
Caramel sauce ingredients
* 150 g sugar
* 60 g butter
* 120 ml whipped cream
* A pinch of salt (optional, for salted caramel)
Preparation
1. Preheat oven to 160 °C and prepare a muffin tin with paper cups.
2. Crush the cookies and mix with the melted butter. Place a tablespoon of the mixture into the bottom of each muffin tin and compact to form a cake base.
3. In a bowl add cream cheese and sugar and beat until creamy. Add eggs, vanilla, and cream one by one, mixing well after each addition.
4. Pour the cheese mixture into the bottom layer of the capsule, almost filling it up.
5. Bake for 20-25 minutes, until the edges are firm and the center is slightly jiggling. Allow to cool and chill in the refrigerator for at least 3 hours.
6. To make the caramel sauce, place the sugar in a skillet over medium heat, without stirring, until melted and amber.
7. Add butter and mix well. 7. Add the butter, stir well, remove from the heat, add the cream bit by bit, stir until you get a smooth sauce. Also add a pinch of salt if preferred.
8. Once slightly cool, drizzle sauce over mini cheesecake and enjoy.
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities to grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly. Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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