Blueberry Cheese Sticks

Name: Blueberry Cheese Sticks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60G blueberry; 125G Cheese cheese; 130G Yogurt; 4 egg; 30G butter; 130G Digestive Biscuits; 70G Sugar; 10ML Lemon juice; 50G Cake flour; 20G corn starch

by Love in fish eyes

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

In the end, dozens of frozen blueberries made this long-awaited cheesecake bar. It was a few boxes I stocked a few months ago. I always like to throw away a little when making various baking. The nutritious and delicious blueberries are not only sweet and sour. Love, the nutritional value is also very high, has the strongest antioxidant and memory enhancement ability, the anthocyanins in blueberries can promote the regeneration of rhodopsin in retinal cells, can prevent severe myopia and retinal detachment, and can improve vision" At the same time, it has the ability to accelerate the regeneration of Visualpurple, which is indispensable for good eyesight.
So the last bit of blueberries really can't be wasted. I used cheesecake to match it. The method of steaming and baking will not destroy the nutrition of blueberries. At the same time, the taste of the cake is richer and more beautiful because of the blueberry decoration.
When the cake is ready and placed in the refrigerator, my son secretly ran to grab a piece to eat. I haven’t taken a picture yet, and it hurts me. Fortunately, it’s just as beautiful when cut into strips. I gave it to my son directly, and they enjoyed it, saying: Mom is so delicious, I want to eat it!
The bottom of the cake uses digestive biscuits, and the biscuits themselves are greasy, so I didn’t use butter when I mixed it, but mixed it with homemade yogurt. This way, the delicious, delicate and soft cheese melted in your mouth and mixed with popped blueberries. It's the icing on the cake, it's so delicious! "

Blueberry Cheese Sticks

1. Prepare the required materials

2. Digestion biscuits crushed with a spatula + 30G homemade thick yogurt mix

3. Press the mixed biscuits into the bottom of the cake mold, in order to make the cake easier to take out, finally put grease paper on the mold, and then put it in the refrigerator

4. Cream cheese + butter heat insulation water to melt

5. Stir the softened cheese and butter until it is fine and particle-free

6. Then add 100G homemade thick yogurt and mix well

7. Separate the egg yolk from the egg white, add the egg yolk one by one to the yogurt cheese and stir evenly

8. Add a total of four egg yolks and stir it well

9. Mix cake flour and cornstarch, sift and add

10. Use a spatula to mix from bottom to top until there are no particles and flowable cheese batter, then store in the refrigerator

11. The egg whites are divided into 2 times and white sugar is added to beat until moist foaming

12. Take half of the egg white foam and mix it with the cheese batter

13. Then add the remaining protein bubbles

14. Mix into a delicate cheesecake batter

15. Take the cake mold out of the refrigerator, pour the cake batter on top of the cookie crumbs, and decorate with blueberries at the end

16. Put it in a 150 degree oven and bake it in a water bath for 1 hour (the baking tray is placed two layers down and filled with water, and the cake mold is placed directly on the baking tray)

17. Let the cake cool naturally after baking

18. Put it in the refrigerator for a few hours and cut it into strips.

Tips:
The biscuits can be broken with a food processor, and the egg whites can be beaten until wet and foamy.
The more blueberries, the richer the taste, I put a little bit less.