복숭아 젤리 치즈케이크 만들기 : Peach Jelly Cheesecake Recipe | Cooking tree

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and flavor.

1. Mix egg yolks with sugar and vanilla extract.

2. Add milk and vegetable oil, mix, then add cake flour and corn starch, and let it sit.

3. Make meringue by adding sugar to egg whites gradually.

4. Fold 1/3 of meringue into the yolk mixture, then combine with the remaining meringue and pour into an oven pan.

5. Bake at 180 degrees Celsius for 14-15 minutes, remove, and cut the edges after cooling.

6. Cut into long strips of 4cm height and cut the ends diagonally.

7. Whip cream with sugar until 50% whipped, then add cold cream cheese and whip until combined.

8. Spread cream on the cake sheet, roll it up, and shape it into a circle (about 14cm).

9. Use a mousse ring to hold the shape and refrigerate.

10. Soak powdered gelatin in water for 10 minutes.

11. Peel and chop the peach.

12. In a pot, combine peach skin, flesh, sugar, water, and lemon juice, and bring to a boil.

13. Add a little pink food coloring, boil, remove the skin, and strain.

14. Add soaked gelatin to the syrup and cool in a mold in the refrigerator.

15. Soak powdered gelatin in water for 10 minutes.

16. Mix room temperature cream cheese with sugar, plain yogurt, and lemon juice.

17. Heat soaked gelatin in the microwave for about 15 seconds, then mix in.

18. Add a little food coloring, then fold in 50% whipped cream and the cooked peach flesh.

19. Pour cheesecake mixture onto the roll cake to a height of about 1.5cm and flatten, then freeze for about 20 minutes.

20. Place a 10.5cm mousse ring in the center, press to secure, and fill with cheesecake mixture.

21. Flatten and freeze for about 1 hour.

22. Soak powdered gelatin in water for 10 minutes.

23. Mix water with sugar and lemon juice.

24. Heat soaked gelatin in the microwave for about 10 seconds to dissolve, then mix in.

25. Carefully remove the mousse ring from the cheesecake and add peach jelly and peach flesh.

26. Pour the transparent lemon jelly on top and refrigerate for about 3 hours.

Cooking Techniques

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