Original milk tea 150ml Cream cheese/soft cheese 200 grams
Fine sugar 50 grams Plain thick yogurt (or sour cream) 80g
Light cream 180ml Gelatin tablets 4 tablets
Digestive biscuits or butter biscuits, etc. 100 grams Butter 40g
Boil and drain the pearls (coconut can also be used instead, or omitted) 30g
Recipe for pearl milk tea cheesecake Oven-free bubble milk tea cheesecake recipe 1

Step 1

Put the pearls or coconuts bought in the supermarket into boiling hot water and cook them, drain them and wait until they cool down. If you are more lazy and trouble-free, you can buy a cup of pearl milk tea from outside, fish out the pearls, and use the milk tea to make cakes. Line the bottom of the cake mold with baking paper and set aside. Crush the cookies in a plastic bag. Oven-free bubble milk tea cheesecake recipe illustration 2

Step 2

Heat the butter in the microwave until it melts (about 20 seconds), be careful not to burn it. Pour the melted butter into the crushed biscuits and mix well. Oven-free bubble milk tea cheesecake recipe illustration 3

Step 3

Pour the crushed biscuits into the cake mold, and use a flat-bottomed object to gently flatten the biscuit crumbs (the bottom of a cup or clean hands will do). Place the mold in the refrigerator to chillRoom spare. Oven-free bubble milk tea cheesecake recipe illustration 4

Step 4

Soak the gelatine sheets in ice water to soften. For example, if you are using gelatine powder, pour the powder into a small container and add two tablespoons of water to soak it. Set aside until it rises (about 5 minutes). If you are using gelatine for the first time I highly recommend reading the tips at the end. Oven-free bubble milk tea cheesecake recipe illustration 5

Step 5

In a large, clean bowl, beat the softened cream cheese and caster sugar until smooth. Oven-free bubble milk tea cheesecake recipe illustration 6

Step 6

Add the following ingredients in sequence: original yogurt and original milk tea. Oven-free bubble milk tea cheesecake recipe illustration 7

Step 7

Stir until ingredients are completely combined. Oven-free bubble milk tea cheesecake recipe illustration 8

Step 8

Pour 180 ml of low-temperature whipping cream into another container, beat over ice until 6 to 7 times distributed, that is, the cream is no longer completely liquid, but glossy and slightly moldable. Oven-free bubble milk tea cheesecake recipe illustration 9

Step 9

Lift the whisk and the cream will fix itself. Oven-free bubble milk tea cheesecake recipe 10

Step 10

Pour the whipped cream into the filtered cake batter and mix gently with a silicone spatula. Oven-free bubble milk tea cheesecake recipe illustration 11

Step 11

Scoop a small portion of the mixed cake batter into a small bowl. Drain the softened gelatine slices and add them to the scooped out cake batter. Heat in the microwave at low temperature until the gelatin slices melt, but be careful not to overheat to the point of boiling. . Oven-free bubble milk tea cheesecake recipe illustration 12

Step 12

Pour the melted gelatin batter back into the cake batter and mix thoroughly. Oven-free bubble milk tea cheesecake recipe illustration 13

Step 13

Take out the cake mold and sprinkle cooked pearls or coconut nuts on the bottom. Pour in the mixed cake batter. Oven-free bubble milk tea cheesecake recipe 14

Step 14

Gently lift the cake mold, 2 to 3 cm away from the table, and tap it a few times to remove air bubbles inside. You can gently rock the cake mold back and forth a few times to make the surface smoother. Cover with a layer of plastic wrap. Oven-free bubble milk tea cheesecake recipe 15

Step 15

Place in the refrigerator to keep fresh for at least 4 hours before eating. Oven-free bubble milk tea cheesecake recipe illustration 16

Step 16

Aiming to share high-quality recipes that are convenient and heart-warming with everyone, Little May and I have once again opened a WeChat public account: Mayfair Food, everyone is welcome to pay attention! All recipes are original and tried by me, please feel free to use them. Bubble milk tea cheesecake cooking tips

- Let the cream cheese come to room temperature before stirring. You can also wrap it in plastic wrap and heat it in the microwave at low temperature for 1 minute to soften it. Pay attention to the time and temperature so as not to melt the cheese. - Original milk tea can be brewed or bottled from supermarkets, or freshly prepared from stalls outside. No matter which one you use, wait until the milk tea is at room temperature. Remember not to use scalding milk tea. - Usually gelatine sheets need to be soaked in ice water for 5 minutes to soften them, drain the water and put them into the mixture that needs to be gelatinized. - The gelatine powder is also soaked in cold water for 5 minutes. After it expands, slowly heat it until it is completely dissolved (you can heat the container with insulated water or heat it in a microwave at low temperature). Leave it for a while and wait for the temperature to drop slightly before adding it. In mixtures that need to be gelled. - Be sure not to boil any gelatine, otherwise it will lose its setting power. So be sure to pay attention to the temperature and heating time of the microwave oven and don't let it boil. After heating the gelatine powder in the microwave, wait for a while. When the temperature drops to about the same as the cheese yogurt paste, pour it in to prevent the formation of particles. - Soak the knife blade in hot water for a while, wait until it is warm, take it out and wipe it clean with a clean towel/kitchen paper before cutting. The cake cut out this way will be very clean. Just use the above method for each cut~