Blueberry Cheesecake

Name: Blueberry Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 sponge cake; 80g Yogurt; 240g Cream cheese; 15g Corn flour; 30g Low-gluten flour; 1 bowl blueberry; 2 pcs egg; 1 tbsp Apple cider vinegar; 100g Sugar; 1g salt

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The seventh day of the seventh lunar month is Human Day. When everyone is HAPPY, and it happens to be Valentine’s Day, I will make a blueberry cheesecake for my beloved self, eat cake, drink a cup of black coffee, eat and drink, and be narcissistic at the same time. By the way, calm down and think about the value of life. "

Blueberry Cheesecake

1. Prepare all materials

2. Put cream cheese, sugar, salt, and yogurt together

3. Through the hot water, use a whisk while heating and mixing until it is even and delicate

4. Put in the egg and apple cider vinegar

5. Continue to mix evenly

6. Sift in the low flour and cornstarch, and mix evenly with a whisk

7. Put the sponge cake piece (1CM thick) in the baking tin, put an appropriate amount of blueberries

8. Gently pour the cheese mixture into the mold

9. Until all the powder is poured out

10. Sprinkle blueberries (there are too many blueberries on the surface of the cake, so that they crack a bit after baking)

11. Oven at 160 degrees, put a plate of hot water in the lower layer, bake for about 60 minutes, and leave the cake to warm when finished

12. Take out the cake until it cools completely, seal it with cling paper, keep it in the refrigerator for one day, and decorate with some fresh blueberries when you take it out.