Double Fromage ｜ Yu you's recipe transcription

Smooth the softened cream cheese in a 500w microwave for 30-40 seconds, melt the sugar, then add the egg and mix. Add fresh cream and let the flour blend in while sieving. Cut the parchment paper into the bottom of the bowl, pour the dough into less than half of the bowl, wrap it at 500w for 1-2 minutes, heat it until the dough does not stick even if you stab the toothpick, and then cool it at room temperature.

Sprinkle water on gelatin to keep it soaked.
Set aside 20cc of 100cc of fresh cream, and mix 15g of sugar with 80cc in several portions to make it stand for 8 minutes.
Wrap the remaining 20cc of fresh cream, heat in a microwave oven at 500w for 30 seconds, add gelatin and dissolve.
Add 15g of sugar to mascarpone cheese and dissolve it, then add the cream little by little and mix the cream with gelatin.

Pour the rare cheesecake made in 2 onto the layer cooled at room temperature, lightly drop the bowl to remove the air, wrap it, and cool it in the refrigerator to harden it.

After removing the brown part of the steamed cheese cake on the market, use a grater to make it into a polo state. For the finishing cream, add sugar in several batches and whisk.
Remove the chilled and hardened cheesecake from the mold, apply fresh cream to the surroundings, and sprinkle the fluffy cheesecake from above to finish.