1. Melt the butter (to room temperature), take out the digestive biscuits to be used and place them in a container for later use
2. Put the digestive biscuits in a fresh-keeping bag, tie them up, and leave some air to prevent them from exploding when you hit them. Use a rolling pin to hit them to form fine particles.
3. Cut a small mouth into the fresh-keeping bag, pour it into the butter that has been heated and melted in water, stir evenly, pour the mixture into a 6-inch movable bottom mold, scrape the surroundings with a spatula forcefully until it is compacted, and put it in the refrigerator to refrigerate
4. Ready to make cheese paste
5. Cut the cream cheese into small pieces and put it in the egg-beating bowl. On the way, divide 65g of fine sugar into three small portions and pour into the cheese paste (each time after adding the fine sugar, it should be beaten for about tens of seconds). Remember to use a spatula to remove the edges. Scrape it into the cheese paste to let it go well
6. Pass the smooth state
7. Use a spatula to add the egg liquid in two times. After adding it, stir evenly by turning and mixing, and then use an electric whisk at low speed for tens of seconds, and then switch to a spatula to stir (after adding the egg liquid each time, use the electric beater after mixing. Beat the egg for more than ten seconds, and then use a spatula to stir.
8. Pour the butter that has been heated and melted into water in step 7 and combine it with the circle method (the purpose is to eliminate the bubbles generated by the electric whisk)
9. Add vanilla extract to the cheese paste and mix it evenly with a circular motion
10. Take out the refrigerated biscuit bottom, pour the cheese paste into the mold at a height of 5cm from the mold, (to eliminate the large bubbles), shake the mold after it is full, indicating that there are still large bubbles torn with a bamboo stick. ...Upper and lower fire 150°...middle layer...50 minutes
11. Put the clean blueberries in the milk pan, evenly sprinkle 50g of fine sugar, and 15g of lemon juice, boil on high heat until a lot of blueberry juice oozes out, pour in the remaining 50g of fine sugar, scrape evenly with a spatula, and turn to low heat. Thick. The bubbles that float after the thickening should be filtered out (the bubbles have a bitter taste), stir with a spatula from time to time, and finally cook for about 5 minutes, and finally put it on the plate and let it cool naturally.
12. Finally, pour the blueberry jam on the center of the cheesecake, add blueberries and almond flakes to decorate the noodles.
Tips:The electric eggbeater version must be put in place every step, only after hard work, the final harvest is always sweet, with more of your heart, watching others eat is also a kind of happiness
