Green grape cheesecake|Small fresh and high-value dessert

Ingredients

Creamcheese 200 gram

Butterbiscuits 100 gram

Whippingcream 200 milliliter

Sugar 20 gram

Gelatintablets 15 gram

Butter 30 gram

Sugar 30 gram

Milk 20 milliliter

Lemonjuice crumb

Greengrape 6-8 grains

Lemonslices 1-2 slice

Cooking Instructions

1. 100g butter biscuits, put in a sealed bag and crush.
2. Press it into powder. Here is a little trick to teach you a little trick, large particles are not easy to crush the biscuits, gently hit with a rolling pin, and then rub back and forth, just like rolling the skin, you can crush the biscuits even more.
3. Pour the cookie crumbs into a suitable container and add another 30g of melted butter.
4. Whisk together the butter and cookie crumbles. The cake base made of biscuits and butter will make the cake base taste more delicious.
5. Then, pour the cookie crumbs into a small paper mold and press the cookies tightly with the bottom of the rolling pin.
6. Place the finished cake base in the refrigerator for 1 hour.
7. Soak 15 grams of gelatin slices in ice water until the gelatin tablets soften.
8. The softened gelatin tablets melt to a liquid state in water. Knowledge points: The most conducive temperature for gelatin tablets to melt is between 40Â°C and 60Â°C, and the water temperature should be kept at this temperature range.
9. Soften 200g of cream cheese at room temperature, add 30g of sugar, 20ml of milk, a little lemon juice and melted gelatin liquid, stir until milk paste and set aside.
10. Add 200 ml of whipping cream, add 20 grams of white sugar, beat to 6-7 percent, lift the whipping machine and show a small hook. The reason for adding white sugar is that it is easier to whip whipping cream than ordinary white sugar. If there is no white sugar, you can substitute it with powdered sugar, or do not add it. Of course, lazy students can also buy finished cream instead.
11. Pour the whipped cream into the milk paste.
12. Mix the cream and milk paste up and down.
13. Then pour over the refrigerated cake base. Be careful not to pour too full, about 8 percent.
14. Gently shake the paper mold up and down to eliminate the foam, and then put it in the refrigerator and refrigerate for 2-3 hours.
15. Take out the refrigerated cake and add green grapes, lemon slices, and mint leaves to decorate.
16. Refreshing and not greasy, the sweet and high-value green grape cheesecake is ready. It's so small and fresh, why don't you try it?