Blueberry cheesecake
By VicentaLakin
It's a super simple one, you don't have to break, you don't lose! Olio, a cake, four different tastes, a perfect match! Sour silk, cheese-controlers can't miss! For yogurt: a little thicker, or a mini-cup. On the bottom: Olio can break or digest cookies
Recipe Recommendations
- low powder 50 grams
- butter 30 grams
- powdered sugar 55 grams
- Oreo broken 90 grams
- Room temperature eggs of 2
- cream cheese 200 grams
- light cream 100 grams
- yogurt 170 grams
- blueberry a handful
- sweet and sour
- baking
- an hour
- ordinary
Steps for Blueberry cheesecake
1
Ready. Blueberry cleanup. The base and surroundings of the 6-inch anode mold are fined with oil paper and can easily be demouled。
2
SOME OF THE SOLUTE MATERIALS ARE MIXED (SLICE SLICES ARE REMOVED IN BUTTER REFRIGERATION) WITH PVC GLOVES。
3
Scratch in small particles, sodium cold。
4
Olio crushes fine particles with a cane, blends them into liquid butter, flattens them and drops them to the ground and freezes them for use。
5
Room temperature softened cream cheese, placed in a basin, poured into sugar powder, swung from hot water to melt。
6
Smash it and pour it into yogurt and keep it even。
7
And then two hot eggs, one by one, evenly strung。
8
Sift in low powder mix. Mixing is not required。
9
It's pouring into a dry, cold cream。
10
Put it in the mold and wipe it with blueberries。
11
I mean, it's soaked。
12
Put it in the middle of a pre-heated oven and bake it up and down at 175 degrees for 50 minutes。
13
It's completely cold, it's sealed, it tastes better
14
See? You know what? Try it
15
Done
16
Done。
17
Done。Blueberry cheesecake Make Tips
Petty 1 must be oilable paper and easily demould. 2. Warm and roasted for reference purposes only, depending on the home oven. Three, baked out, cooled out