I made a new cheesecake with plenty of custard cream. It has a more savory yet soft feel. I like custard cream so much that I thought it would go well with cheesecake, so I used it, but again, it upgraded the taste a lot more and I think the texture is better as it has a softer feel. Remove the cherry seeds and boil to separate the pulp and syrup, put the pulp in the middle of the cheesecake and use the syrup to make the pink layer. Because it is a natural color without adding any pigment, it is softer and tastes like cherry. Naturally, I put the cherry on top so that it was half submerged and hardened it, and I think it became a decoration with a different feel.

▶Mold size: 15cm x 7cm.

▶Ingredients

2 Egg yolks

30g Sugar

2g Vanilla extract

12g Cornstarch

200g Warm milk

120g Cherry

30g Sugar

1g Cornstarch

8g Lemon juice

80g Whole wheat biscuits

35g Melted unsalted butter

10g Powdered gelatin + 50g Water

300g Cream cheese

60g Sugar

1g Vanilla extract

6g Lemon juice

180g Heavy cream

▶Recipe

1. Add sugar and vanilla extract to the yolk and mix, then add cornstarch and mix evenly.

2. Add a little milk and mix, then add the rest of the milk, mix, and heat over low heat.

3. When it starts to thicken, heat it with stirring for about 2 minutes, put it in a bowl, cover it with plastic wrap, and put it in the refrigerator.

4. Remove the seeds of the cherry, put it in a pot, add sugar and starch, mix, and boil over low heat.

5. When the color is thick and slightly thickened, add lemon juice and mix. Remove from heat and filter through a sieve to separate the pulp and syrup.

6. Pour cold water into powdered gelatin, stir slightly, and soak for at least 20 minutes.

7. Add melted butter to the whole wheat cookies and mix well, then place the Teflon sheet in a mold and press flat.

8. Unpack the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.

9. Loosen the custard cream well, put it in the cream cheese dough, and mix it evenly.

10. Melt the soaked gelatin in the microwave for about 25 seconds, melt it completely, mix it well, then whip the whipped cream and mix it evenly.

11. Pour half of the batter into the mold, put the boiled cherry pulp on the top except for the edges, and leave a little dough, then pour and harden in the freezer for about 20 minutes.

12. Add cherry syrup to the remaining dough, mix, pour into the mold, place the cherry on top, and harden in the refrigerator for at least 3 hours.