Milk tea jelly cheese

Overview

How to cook Milk tea jelly cheese at home

Tags

• baking
• cheesecake
• blueberry flower fruit tea
• butter
• cream cheese
• digestive biscuits
• sugar
• black tea
• boiling water
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Soak the flower and fruit tea in 150 ml of water, filter out the tea residue, let it cool, then add a piece of soaked gelatine, place it in the refrigerator to make flower and fruit tea jelly, cut it into small pieces and set aside.

   

2. 2 Place digestive biscuits in a Ziploc bag and crush.

   

3. 3 Melt butter over water.

   

4. 4 Pour the biscuit crumbs into the butter and stir evenly.

   

5. 5 Place oiled paper on the bottom of the mold, pour the biscuit powder into the bottom of the mold and compact it into a biscuit base, then place it in the refrigerator for later use.

   

6. 6 Soften cream cheese at room temperature.

   

7. 7 Soak two gelatine sheets in cold water until soft.

   

8. 8 Add 100 ml of hot water to the black tea and brew it, filter out the tea residue and let it dry until warm.

   

9. 9 Prepare 150 ml of milk.

   

10. 10 Drain the water from the soaked gelatine sheets and stir into the black tea until melted.

    

11. 11 Pour the milk into the black tea gelatin liquid and stir evenly.

    

12. 12 Beat cream cheese with sugar until fluffy.

    

13. 13 Add the milk tea liquid in small amounts several times to make cheese paste. Stir evenly each time you pour the milk tea liquid into it before adding the next time.

    

14. 14 Pour about one-third of the cheese paste into the mold.

    

15. 15 Add appropriate amount of herbal tea jelly.

    

16. 16 Pour in the remaining cheese paste and refrigerate for more than 4 hours before serving.