Blueberry cheesecake
By WillYost
Only today did I realize that cutting cakes is easier than making cakes! Look at my cake and you will know that I am not talking nonsense! It was simply cut in a mess, and even the shape of the cake almost disappeared! Does anyone know how to cut a cake that is beautiful and keeps its shape? Teach me…Fortunately, although it looks a little uglier, it doesn't affect its taste. Thank God...
Recipe Recommendations
- powdered sugar 130 grams
- eggs 1 capsule
- essence 1 tsp
- lemon juice 1 tablespoon
- blueberry sauce 500 grams
Steps for Blueberry cheesecake
1
I took out the leftover cookie crust from the last time to defrost it. (Please refer to Double Cheesecake for crust cooking)
2
The thawed crust is roughly kneaded and pressed into a 7-inch bottom-off square mold.
3
Use a fork to fill holes in the top of the cake crust.
4
Place in preheated oven and bake at 160 degrees until golden brown. Remove and set aside.
5
First defrost the cheese and butter. Prepare other fillings.
6
Beat the cheese, butter and sugar on slow speed until smooth.
7
Add the eggs and beat well.
8
Finally add the essence and mix well.
9
Pour half of the cheese filling on the crust first.
10
Prepare blueberry sauce.
11
Carefully drip half of the blueberry sauce with a spoon over the cheese filling.
12
Pour the other half of the cheese filling over the blueberry paste and smooth.
13
Place in preheated oven and bake at 170 degrees for 20 to 25 minutes until done. Keep it in the oven and cool before taking it out.
14
Spread the other half of the blueberry paste evenly and spread it with a spoon on the surface of the cake. Refrigerate for 6 hours or overnight.
15
Blueberry cheesecake is finally ready to go out of the box.
16
Shit, it seems like I'm so bad at cutting the cake that the colors are all mixed up.
17
It's really ugly, but its sour and sweet taste is exactly what I like. I wonder what the kid thinks of it? I hope he likes it too!
18
Alas, looking around, the appearance is really... Ugly…Ugly…ugly