Heart-to-heart cheesecake

Overview

Looking at this cheesecake, my mind began to wander. I unconsciously thought of my family and our joint efforts and contributions to make our home warmer and stronger step by step. The two hearts supported each other and overcame countless difficulties. That kind of trust and being trusted are wonderful feelings. Trust will make you full of confidence and motivation. Just like the top layer of this cake, there are two heart shapes of different colors, intertwined and set off each other, so harmonious. The different ingredients in the cake have been refrigerated for a long time, and the flavors penetrate each other and blend together. There is me in you, and you in me. The taste... let us slowly taste the taste of each.

Tags

• baking
• almond flour
• candied orange peel
• cultured butter
• edible salt
• egg yolk
• good oil cheese
• jelly powder
• lemon
• lime puree
• low flour
• purified water
• red heart dragon fruit puree
• rum
• whipping cream
• fine sugar
• gelatine powder
• powdered sugar

Ingredients

Steps

1. 1 Chop the candied orange peel and soak in rum. Soak 5 grams of gelatine powder in 25 grams of ice water and set aside.

   

2. 2 Sift the cake flour and almond flour and set aside.

   

3. 3 Soften the butter at room temperature and mix with a spatula

   

4. 4 Add powdered sugar and continue to press with a spatula to mix evenly.

   

5. 5 After mixing evenly, add an egg yolk and continue to mix with a spatula.

   

6. 6 Add the sifted flour and salt, and mix gently with a spatula.

   

7. 7 Add the soaked candied orange peel and mix well.

   

8. 8 Flatten the mixed biscuit dough roughly and refrigerate for at least 30 minutes to relax.

   

9. 9 Place the refrigerated dough on baking paper, sprinkle an appropriate amount of high-gluten flour to prevent sticking, and roll it into a dough about 1~2mm thick.

   

10. 10 Use a heart-shaped mold to cut out 4 heart-shaped biscuit bases, bake in the oven at 170 degrees for about 15 minutes, cool and set aside.

    

11. 11 Add the cream cheese that has been softened at room temperature in advance, add light cream and sugar, and mix evenly with a homogenizer.

    

12. 12 Add the juice and zest of one lemon.

    

13. 13 Add lemon zest and lemon juice, mix well, and sift to make the cheese paste more delicate.

    

14. 14 After the cheese paste is very smooth with a hand mixer, add the melted gelatine liquid (soak 5 grams of gelatine in 25 grams of ice water, melt it together and add it together) and stir quickly until smooth.

    

15. 15 Next we make the jelly part, mix the jelly powder and fine sugar, boil the water, add the fruit puree and stir evenly.

    

16. 16 Sieve the jelly paste, pour it into molds with plastic wrap at the bottom, about 1cm thick, and put them in the refrigerator to solidify. (The jelly solidifies very quickly)

    

17. 17 The next step is to assemble. Take out the cooled biscuit base and spread the cheese paste on it until the mold is almost 70% full. Then cut the two different colors of jelly in the middle, then stagger them on top of the cheese paste, put it in the refrigerator and take it out overnight.

    

18. 18 Take it out the next day, use a hair dryer or hot towel to unmold it, put it on a plate and enjoy it with family or friends.