Blueberry Heavy Cheese
1.
Pour the digestive biscuits into a fresh-keeping bag and crush them completely with a rolling pin.
2.
Heat the butter in a microwave oven on high heat for 40 seconds to melt into a liquid state, pour the biscuits into the butter.
3.
Grab the digestive biscuits evenly with your hands, spread them on the bottom of the 6-inch cake mold, compact and flatten them, and put them in the refrigerator for later use.
4.
After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until it is smooth and without particles.
5.
Add eggs to the cheese and beat well. After the first egg is beaten, add the second one.
6.
Sift in the cornstarch with a sieve and beat evenly.
7.
Then pour in lemon juice, milk, vanilla extract, and blueberry sauce in sequence, and stir again. Pour the cake batter into a 6-inch open bottom cake tin.
8.
Preheat the oven, water bath method (wrap the outer wall of the mold with tin foil, take a baking tray, pour 1cm high water, put the cake mold in the center of the baking tray, put the baking tray into the oven), 160 degrees Celsius for 60 minutes.
9.
There is only a little bit of blueberry jam left at home, no color. After unmolding, you can apply another layer of blueberry sauce and blueberry diced on the surface, and decorate it as you like~
Tips:
Master the temperature and time according to the temperament of the personal oven. After I bake it, the surface did not color, and then bake it for a while, the taste is still good~
