A refreshing orange rare cheesecake that doesn't require any heat.
Cream cheese with a rich and creamy taste,
Add yogurt,
Served with orange, lemon jelly, and blueberries
A delicious cheesecake with sourness and sweetness, moist, rich and refreshing.
Lemon jelly is
When it crashes, it sparkles,
It's very beautiful.
When you want to eat a cold cake,
It's so delicious,
It's very easy, so
Please make it and eat it.
Even if you don't make it,
With the creation scenery and wonderful music,
I think you'll enjoy it until the end.
While making sweets,
Sometimes it may fail.
In this video,
Clarify the points of failure,
How to make delicious recipes without making mistakes,
In the navigation,
I explained it clearly.
If you subscribe to the channel,
give us a high rating, or give us a comment,
It gives me energy and is very encouraging.
Thank you very much.
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♥Table of contents
00:00 Greetings
00:29 Video explanation
01:19 Mizukiri yogurt
01:31 Soak the powdered gelatin
01:57 Syrup for sponge cake
02:32 Cut the sponge cake
02:55 Rare cheesecake batter
06:16 Crushed jelly preparation
06:51 Cut the orange
07:51 Decoration
08:09 Making crushed jelly
08:35 Cake cutting
09:23 Arrangement
09:40 Organizing points
10:04 Ending
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#orange rare cheesecake
#How to make orange rare cheesecake
#Orange cake
#Rare cheesecake
#asmrcooking
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♥Recipe
Cake round shape 15cm bottom removable type
　
●Materials (lemon jelly)
Powdered gelatin 5g
Cold water 25g
　　
Water 100g
Granulated sugar 30g
A piece of lemon peel
　
Materials (sponge cake)
This time, I used a commercially available sponge cake.
　　
Materials (syrup for sponge cake)
Orange juice　　　50g
Granulated sugar 10g
Lemon juice　　　　1 teaspoon
　　
Materials (rare cheesecake batter)
Cream cheese 200g
35% fresh cream 200g
Yogurt 300g
(After draining the water, it becomes 150g)
Granulated sugar 80g
Lemon juice　　1 teaspoon
　　
Powdered gelatin 8g
Cold water 40g
　　
Materials (decoration)
Lemon jelly See above
Orange　　　　　1 piece
Blueberries　　　Small amount
Mint　　　　　　　small amount
　　
●Organizing points
*Failure example
・Becomes a lump
・Dough does not harden
・The fabric is hard
・Does not fall out of shape
　　　
*Points
The key is how to handle the gelatin and the temperature.
① To reconstitute powdered gelatin, add powdered gelatin to cold water.
Let it rest in the refrigerator for at least 10 minutes.
If you add water to gelatin, it will not soften uniformly.
② Do not add warm gelatin directly to cold dough.
Gelatin hardens quickly
Add a small amount of batter to the gelatin and mix.
Add it to the batter and mix well.
③ Leave the cream cheese and fresh cream at room temperature.
Press the cream cheese with your fingers to make sure it is soft.
④ The dough must be finished evenly.
・Mix the soft cream cheese well
・Add granulated sugar and mix well
・Mix the gelatin, then strain.
⑤ Gelatin needs 2-3% of the moisture content of the dough
The more it is, the harder it will be, the less it will be softer.
⑥ It will not harden unless it is cooled in the refrigerator for enough time.
I let it cool and harden for about 3 hours.
⑦ Gelatin melts at 50℃ to 60℃,
It begins to solidify at 15-20℃
⑧ Heating gelatin in a hot water bath will give it a uniform finish.
If using a microwave, mix well with a spatula etc.
If you heat it too much, the quality will change.
⑨ If you use a cake mold with a removable bottom, you can easily remove the cake.