I made a new cheesecake with lots of custard cream. It has a tastier but softer feel. I love custard ice cream so I used it because I thought it would go well with cheesecake, but I think it enhances the taste even more and the texture is also better because it gives me a smooth feel. membrane. I separate the seeds from the cherries, boil to separate the pulp from the syrup, place the pulp in the center of the cheesecake, and use the syrup to create the pink layer. It has a natural color with no dyes so it is more delicate and the taste is very good because it tastes like a cherry. I placed the cherry on top so that it was naturally half submerged, and it became a decoration with a different feel.

Ingredient

2 egg yolks

30g sugar

2g vanilla extract

12g cornstarch

200g warm milk

120g cherries

30g sugar

1g cornstarch

8g lemon juice

80g wheat crackers

35 g melted unsalted butter

10g gelatin powder + 50g water

300g cream cheese

60g sugar

1g vanilla extract

6g lemon juice

180g fresh cream

Recipe

1. Add the sugar and vanilla extract to the yolks and mix well, then add the cornstarch and mix well.

2. Add some milk, mix well, then add the rest of the milk, mix well and cook over low heat.

3. When it starts to thicken, stir well and cook for about 2 minutes, put in a bowl, cover with cling film and place in the fridge.

4. Remove seeds from cherries, put in pot, add sugar and starch, mix well and cook over low heat.

5. When the mixture is dark and a little thick, add the lime juice and mix well, then remove from the heat and strain through a sieve to separate the pulp from the syrup.

6. Pour cold water into the gelatin powder, stir gently and soak for at least 20 minutes.

7. Pour melted butter into whole-wheat crackers, mix well, pour into Teflon-lined molds, and flatten.

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

9. Beat the custard cream well and add it to the cream cheese mixture and mix well.

10. Turn the soaked gelatin in the microwave for about 25 seconds to melt completely, pour in the gelatin and mix well, add whipped cream and mix well.

11. Pour half of the dough into the mold, place the boiled cherry pulp in the parts except the edges, leave some flour, pour in and freeze for about 20 minutes to harden.

12. Add cherry syrup to the rest of the dough, mix well, pour into molds, top with cherries, and let harden in the fridge for more than 3 hours.