Fancy Lychee Cheesecake and My Youtube Channel (say whaaaattt??)
- ispeakdessert
- Jul 11, 2015
- 3 min read
Hello!! Let me start with the best news ever!!
So, guys, I made a YOUTUBE CHANNEL !. Can you believe it?
With the help of my younger sister, Cheryl, who is already a Youtube expert, I finally made another dream comes true!! Now, I will not only share the recipes of my desserts in this blog, but I will also make a tutorial step by step how to make them on Youtube. How wonderful does it sound, everybody???
or click the video below.
But, ok, still with a lot of excitement, let’s start to talk about today’s recipe!
Who doesn’t love cheesecake? Right??
Back to the time when I just introduced kitchen to myself, chilled cheesecake is one of recipes that I tried to make at home.
Obviously, the reason is because making chilled cheesecake is simple, yet the flavor never fails me!
After making two desserts with a few different components in my previous posts, I have decided to make a much simpler dessert. But, simple doesn’t mean ordinary! First thing first, I added lychee puree to the cream cheese mixture to add freshness. Then, dome mold and fancy white chocolate glazing made this dessert extraordinary!!
Lychee Cheesecake with Brown Sugar Sable and White Chocolate Glazing
(make approx 12 mini dome)
Lychee Cheesecake
95gr cream cheese
30gr icing sugar
60gr lychee puree
65ml cream
1gr gelatin leaf
Bloom the gelatin in a cold water for five minutes.
Whisk the cream cheese and icing sugar until they are well mixed.
Heat the lychee puree in a microwave for a minute. Squeeze the water out of gelatin and add gelatin into lychee puree. Mix well.
Add lychee puree to the cheesecake mix and blend well.
In a separate bowl, whisk cream into soft peak stage.
Fold half of the cream into the cream cheese mix, mix well and mix the rest of the cream.
Spoon or pipe the cream cheese mixture into small half dome mould (3cm diameter). Freeze for 3-4 hours.
Sable / Biscuit
65gr butter (cold and cubed)
30gr brown sugar
1pcs egg yolk
105gr plain flour
In a bowl, rub cold butter and flour with your fingers until breadcrumbs stage.
Add brown sugar and mix by using your hand.
Make a wheel in the middle and add the egg yolk. Mix and knead the dough well until it becomes a ball.
Place the dough between two baking papers and roll into 2mm thickness.
Cut the dough by using cookie cutter (3cm diameter)
Freeze the dough for 30 minutes and preheat the oven to 170C.
Transfer the circle biscuits into a tray with silicon mat and bake for 15 minutes.
Glaze
100gr white chocolate
70ml cream
100gr water
100gr sugar
100gr glucose
9gr gelatin leaf
Red food colouring
In a bowl, add cream to the white chocolate.
Bloom gelatin in a cold water for five minutes.
In a pot, bring water, sugar and glucose to the boil. When it is boiling, add food colouring and whisk well.
Pour hot sugar syrup to the white chocolate and mix well.
Add gelatin, mix well and use when it reaches 29C-30C.
To assemble:
Take cheesecake out of the mould.
Decorate or glaze the cheesecake.
Place on top of the sable.
Don't forget to watch the video and do subscribe my channel if you want to watch more <3
x candy
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