#aca烤明星大赛#blueberry Heavy Cheesecake

Name: #aca烤明星大赛#blueberry Heavy Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g butter; 2 pcs egg; 60g (Oreo or Maivita) Digestive cake; 35g Light cream; 300g Cheese; 60g Caster sugar; 30g Lemon juice; 500g blueberry; 150g (jam) Sugar

by Six Six Baking get

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a 6-inch amount. I use imported soft cheese. This cheese is very thick and has a heavy taste. The cheesecakes made by each brand of cheese have different tastes. The taste is rich and light. You can choose the cheese you like. Up.

The jam is homemade without any additives. The heavy cheese is baked, and when it is completely cooled, it will dent in the middle. Fill the pit with jam and put it in the refrigerator for more than 4 hours before eating. . . . . Don't eat it right away after baking! ! Must be refrigerated for 4 hours before eating! ! That taste—wow~~~"

Ingredients

60g Butter
2 pcs Egg
60g (Oreo or Maivita) Digestive Cake
35g Light Cream
300g Cheese
60g Caster Sugar
30g Lemon Juice
500g Blueberry
150g (jam) Sugar

#aca烤明星大赛#blueberry Heavy Cheesecake

1. Make the bottom of the pie. The butter is softened in advance. Roll out the digestive cake and add 28g of softened butter.

#aca烤明星大赛#blueberry Heavy Cheesecake recipe

2. Spread into the bottom of the cake mold, flatten and compact with a small spoon, and put in the refrigerator to shape.

3. The cheese is softened in advance and softened with a whisk.

4. Add granulated sugar or powdered sugar in 2-3 times and beat well.

5. Beat 2 eggs first, then pour into the cheese batter in 2 times. Beat with a whisk at low speed. All the materials can be combined, don't fight for too long. (Preheat the oven at 150°C for 10 minutes)

6. 60g butter melted in insulated water

7. Next, there is no need for a whisk! ——Pour the melted butter into the cheese paste and mix well with a spatula until the butter and cheese are fused together. (Because the egg yolk contains lecithin, it can better blend the butter with the cheese paste)

8. Pour in 35g whipped cream and mix well with a spatula

9. Take out the cake mold with the bottom of the cake from the refrigerator, pour the evenly stirred cheese batter into the cake mold at a height of about 20cm from the top of the cake mold (to prevent too many bubbles). If there are bubbles, use a toothpick to break the bubbles. Put it in the oven and bake at 150 degrees for 50 minutes.

10. Make jam. Pour blueberries into a non-stick pan, add lemon juice and sugar and mix together, mix gently, try not to spoil the blueberries

11. Bring to a boil on high fire. Stir with a silicone knife while cooking to prevent sticking to the bottom.

12. After boiling, turn to low heat.

13. Cook until "hanging the knife" (cook for about 10-15 minutes), turn off the heat and let it cool.

14. Put into a sterile container

15. After the cake is baked, let it cool completely

16. Spread jam in the middle. Keep in the refrigerator for 4 hours before eating.

17. Wow! ～～The taste is great! !

18. Saliva,,, can't stop! ! ~

Tips:
The amount of jam is a bit too much, the amount can be halved. The remaining sauce can be used for other desserts. The jam can be stored in the refrigerator for 1 month.