Blueberry and cream cheesecake 🍰 ✨ ✨ ✨
✅ Ingredients:
✨ Base material:
-200 grams of digestive biscuits or maria biscuits.
-100 g melted butter
For blueberry and cream cheese layers:
-250 g cream cheese
-200 ml whipped cream
-100 g of rock sugar
-1 teaspoon vanilla extract
-1 tablespoon lemon juice
-1 cup fresh or frozen blueberries
-1 bag of tasteless gelatin (7 g)
-50 ml of hot water
✨ Blueberry top layer:
-200 g blueberries
-3 tablespoons sugar
-1 tablespoon lemon juice
-1 bag of tasteless gelatin dissolved in 50 ml of hot water
✨ decorate
-whipped cream
-Fresh blueberries
-White chocolate chips (optional)
✅ Preparation:
✨ Prepare the base material
-Crush the cookies into a powder and mix with the melted butter.
-Put the mixture in a springform pan and press evenly to form a cake base.
-Place in the refrigerator for 20 minutes to harden.
✨ Prepare the blueberry and cream cheese layer
-Whisk cream cheese with rock sugar, vanilla and lemon juice until smooth.
-Soak the tasteless gelatin in hot water and add it to the mixture.
-Whip the whipped cream.
-Add the blueberries and gently stir.
-Pour over biscuit base and refrigerate for 1 hour.
✨ Prepare the blueberry layer
-Cook the blueberries with the sugar and lemon juice until the blueberries come out of juice and form a thick sauce.
-Dissolve the tasteless gelatin in hot water and add to the blueberry mixture.
-Let it cool slightly and pour over the cheesecake.
-Refrigerate for at least 4 hours until set.
✨ Garnish and serve
-Garnish with whipped cream, more blueberries and white chocolate chips.
-Refrigerate and serve to enjoy this smooth and refreshing cheesecake!
蜂蜜和薰衣草芝士蛋糕
✅ Ingredients:
✨ Base material:
-200 grams of digestive biscuits or maria biscuits.
-100 g melted butter
✨ Making the filling
-250 g cream cheese
-200 ml whipped cream
-100 g honey
-1 teaspoon vanilla extract
-1 teaspoon dried edible lavender flowers
-1 bag of tasteless gelatin (7 g)
-3 tablespoons cold water
✨ Make the topping layer:
-150 g plain Greek yogurt
-50 g honey
-½ tsp lavender extract
-1 bag of tasteless gelatin (7 g)
-3 tablespoons cold water
✨ Decoration:
-Edible lavender flowers
-White chocolate shavings
-a few drops of honey
✅ prepare
✨ Prepare the base material
-Crush the cookies into powder.
-Mix with melted butter and press into the bottom of a springform pan.
-Chill in the refrigerator while preparing the filling.
✨ Prepare the filling
-Heat over low heat (do not boil) and allow the whipped cream to dip into the lavender.
-Allow to stand for 10 minutes and then filter.
-Soak the gelatin in cold water and heat it in the microwave for 10 seconds.
-Cream the cream cheese with honey and vanilla.
Add lavender cream and melted gelatin.
-Pour the mixture onto the base and chill in the fridge for 1-2 hours.
✨ Make a topping layer
-Soak the gelatin in cold water and then heat it in the microwave for 10 seconds.
-Mix yogurt with honey and lavender extract.
-Add the melted gelatin and stir well.
-Pour over the top layer and chill in the refrigerator for another 2 hours.
✨ Garnish and serve.
-Garnish with lavender flowers, chocolate shavings and a little honey.
-Serve refrigerated and indulge in this fragrant and smooth cheesecake.
覆盆子馅饼和香蒂伊奶油 🍰✨🍰✨✨
✅ Ingredients:
Dough
-1 piece of puff pastry
-1 beaten egg (for glazing)
-Glaze sugar (for sprinkling sugar)
✨ To make whipped cream:
-250 ml heavy cream (whipped cream)
-50 g rock sugar
-1 teaspoon vanilla extract
For stuffing and garnishing:
-250 g fresh raspberries
-3 tablespoons raspberry jam
-Mint leaves (optional)
-Glaze candy (for decoration)
✅ Description
1 ️ ⃣ Prepare the dough:
-Preheat oven to 200 °C.
-Spread the puff pastry on a tray lined with baking paper.
-Brush the surface with beaten eggs and sprinkle with rock sugar.
-Bake for 15-20 minutes until golden and crispy.
-Let cool and cut into equal rectangles.
2 ️ ⃣ Prepare whipped cream:
-Whisk the cold cream with rock sugar and vanilla extract until firm.
3 ️ ⃣ Assemble the mille-feuille:
-Spread a layer of puff pastry as the bottom layer.
-Use a piping bag to add a layer of whipped cream.
-Sprinkle with a layer of fresh raspberries and a little jam.
-Spread another layer of puff pastry, cream and raspberries.
-Cover with the last layer of puff pastry and sprinkle with rock sugar.
4 ️ ⃣ Garnish and serve:
-Garnish with more raspberries and mint leaves.
-It can be refrigerated for a few minutes before serving to allow the flavors to blend better.
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