French blueberry snow cheese

Leave the cream at room temperature to soften and place it with other ingredients in a mixing bowl. Use a paddle blender to stir until it is granular and place in the refrigerator and refrigerate for about 2 hours.

Remove and roll the dough into a thickness of about 1cm, use a round mold to the required size, and cut off the excess dough.

Send the model into the oven, preheat and bake at 200 ° C for about 20 minutes.

Mix well in a slurry blender and place at room temperature. Add soft cream cheese and fine sugar, then add sifted low-gluten flour and mix well. Add eggs, animal whipped cream and lemon zest, and mix well to form a cheese paste.

Take a 6-inch movable round mold, add the roasted Chabreta peel, and then add the cheese paste. Put into the oven and bake at 210 ° C under water for about 40 minutes.

Stir well the wild berries and clear pectin and spread them on the surface of the baked cheesecake. (The blueberry jam is boiled and poured directly on the surface of the three-step process)

Attachment: How to cook blueberry jam: 1. Wash and drain the blueberries, and pour them into an acid-resistant pot (enamel pot, casserole, stainless steel pot can be used). 2. Add water, squeeze in a lemon juice, and boil over medium heat. Bring to a boil, turn to low heat and add the wheat-sugar and slowly cook. Use a wooden spoon or a stainless steel spoon to stir constantly. After the maltose is completely melted, add fine granulated sugar and continue to boil until the sauce becomes sticky. (The verification method is to take one or two drops of jam and drop it into cold water. If the jam does not disperse and sinks quickly, you can put it into the jar.) Note: The container for storing jam is a glass bottle. The container should be blanched with hot water in advance and thoroughly dry. When the jam is slightly cooler, not below 80 degrees, put it into a bottle, cover and seal, and refrigerate.