Bubble Tea, also known as Bob Tea, is a drink that won the hearts of teenagers and adults around the world. He comes from Taiwan, where it was founded in the 1980s. His hallmark are the characteristic tapioca balls (this is a starch obtained from Maniok) – a springy, slightly sweet pearls that fall to the bottom of the cup.
Bubble Tea base can be black, green, fruity tea, often with the addition of taste syrups or milk. The drink is served cold, with a thick straw, through which you can pull a tapioca ball and drink tea. Thanks to countless taste combinations (both teas and balls), everyone can find the perfect version for themselves.
Bubble Tea cheesecake refers to the popular – also in Poland – an Asian drink. Although tapioca balls are not added to it, fruit – blueberries, blackberries and berries – they are supposed to pretend and give the impression of such bubbles. They are embedded in transparent jelly on top of the velvet cheesecake mass. The bottom of the dough is biscuits or biscuits, which makes the dessert really easy to do. Although the cheesecake a bit “cheats”, it is delicious and worth trying.
Ingredients:
Bottom:
- 200 g of biscuits or biscuits.
Cheesecake mass:
- 500 g cream cheese,
- 2 packages of lemon jelly,
- 600 ml of water.
Top:
- 2 packages of transparent jelly,
- 800 ml of water,
- A handful of blueberries,
- A handful of blackberries,
- A handful of berries.
Method of performance:
Prepare the cheesecake mass. Boil water in a pot and leave it to cool for 3 minutes. Pour lemon jelly and mix to dissolve it. Set aside to cool. In a bowl, grate cream cheese until a smooth consistency. Slowly pour in lemon jelly and mix the whole into a uniform mixture.
Prepare the top. Boil the water in a pot and set it off for 3 minutes to cool. Pour transparent jelly and mix until dissolved. Set aside to cool completely.
Fold the cheesecake. Put a baking sheet with dimensions of 20×30 cm with baking paper, then biscuits or biscuits, cut them if necessary. Pour biscuits with a few tablespoons of cheesecake, only to cover them. Put the baking tray in the fridge for 15 minutes. Pour the remaining mass on biscuits and put the dough in the fridge for at least an hour, to complete concentration.
On top of the cheesecake, scatter all fruits evenly. Pour them with transparent jelly, so that the liquid covers blackberries and blueberries in a half height.
Put Bubble Tea cheesecake in the fridge for at least 3 hoursto completely freeze all layers. Serve cold.
Source: NowowoPuje.pl
