Blueberry cheesecake

By VicentaLakin

Blueberry cheesecake

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Steps for Blueberry cheesecake

  • 1
    We put digestive cookies in a solid bag, stomped them with a stick, making cheesecake cookies. Bottom
  • 2
    Cracked cookies pour into an empty bowl, butter pours into a small milk pan, slowly melting into butter
  • 3
    Butter drops into the cracker, fully integrated
  • 4
    Put the mixture in the living ender. Put it in the freezer for a while
  • 5
    Add fine sugar to the softened cream cheese with room temperature, mix it a few times with an egg-beater, then send it to a slid-free state
  • 6
    Put the eggs in the cheese paste and add yogurt and blueberry sauce
  • 7
    Then you add light cream, lemonade and vanilla, and you mix it with a hand-beater, in a very fine, non-particle state
  • 8
    A sifted flour is added to the cheese paste so that it can be mixed into dry powder-free state without excessive mixing. Add a centimetre of cool water to the grill and put it in the oven and preheat it
  • 9
    The made paste is poured into the frozen mould, and the air bubbles are blown out of the table several times. It's because of the water bath. It's a need to outsource the mold and avoid water
  • 10
    Wrap it up like tin paper
  • 11
    Put it in the oven for an hour at 150 degrees. You're gonna bake it and you're gonna dry it out and you're gonna freeze it in the fridge for half an hour
  • 12
    Then you can eat it

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