Blueberry cheesecake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- fine sugar 50g
- salt 1g
- butter 25g
- yogurt 35g
- cream cheese 40g
- Chewpie blueberry jam 15g
- sweetening
- baking
- an hour
- simple
Steps for Blueberry cheesecake
1
Let's start with the sponge cake
2
That's when you mix melted butter with yogurt
3
Eggs and white sugar, salt in the pot
4
The basin sits on warm water, about 60 degrees
5
The egg fluid starts to get thicker
6
It's a sticky state
7
Sifting low powder three times
8
Smash it slowly from the bottom up and then add it each time
9
After mixing, the mix of yogurt and butter is evenly poured into the egg paste, and then starts to flip quickly from the bottom to the top (note that when the liquid is covered with a rubber razor, evenly down). When you mix it down, you have to do it fast. It's a 30-second text. How many times has it been that the result faded so that the finished product either collapsed or was sick
10
It's about 180 degrees and 20 minutes in the middle
11
Make blueberry cheese cream. First, soften the butter into pine feathers
12
Join the shredded cream cheese and continue to stir
13
butter and cream cheese and cube blueberries 15-20g
14
You can see that the cream is stable
15
Put it in the bag
16
Squeeze in the shape you like. The simplest is to draw a circle and pull it up in the center