1. Preparation: 40 grams of soy milk, 30 grams of butter, 200 grams of blueberries, 200 grams of breakfast biscuits, 80 grams of old Beijing yogurt, 150 grams of gelatine slices, 10 grams of lemon juice, 10 ml of powdered sugar, 40 grams of light cream, 150 grams of cream cheese, 250 grams
2. Use a rolling pin to roll the breakfast biscuits into crumbles, heat the butter to a liquid state, pour it into the biscuit powder, mix well and flatten it in a 6-inch mold at low pressure, and put it in the refrigerator for half an hour. Place 2 gelatine slices in the Soak in cold water and soften the cream cheese at room temperature. Then add sugar and stir in insulated water until there are no particles and a smooth paste.
3. Add lemon juice to the cream cheese paste, add yogurt, and stir well with cream cheese. Stir upwards. Put the softened gelatin slices in the microwave and heat for 10 seconds until they are liquid, then add the warm soy milk. .Pour the gelatine and soy milk into the cream cheese paste and stir evenly, whipping the whipped cream for 6 distribution, just feel it is runny, then pour into the cream cheese and stir evenly
4. Divide the stirred cheese paste into three equal parts, one part with more blueberry sauce, one part less, and one part not. First, add the darker cheese paste to the crushed biscuits and put them in the refrigerator. After taking it out, pour in the lighter cheese paste and freeze for 25 minutes. Finally, pour in the white cheese paste, decorate the top with blueberries, and put it in the refrigerator for 6 hours.
5. After the refrigeration time is up, take out the cake, blow around the mold with a hair dryer twice to release it
6. Cut into a few pieces, and the delicious frozen cheesecake is complete. Pair it with a cup of corn paste and start enjoying it.
7. It’s cool and comfortable to eat in summer
8. If you can’t finish eating it, put it in the refrigerator because it will melt in the hot weather.
