Blueberry Light Cheesecake

Blueberry Light Cheesecake

1. Weigh all the ingredients in the recipe for later use. The lower layer of the mold is oiled paper, and the side is spread with butter and powder; this recipe is the amount of 2 Sanneng cheese molds. Stir the cream cheese with warm water until smooth, pour 84g of milk in the formula into the cheese, and stir evenly

2. Change to a container, pour 90 grams of milk, sift into low-gluten flour, and stir evenly

3. Pour the well-mixed milk batter into the cheese batter and mix thoroughly until evenly

4. Heat over water, while heating and stirring until the cheese has particles

5. Then add egg yolk

6. Stir the egg yolk and cheese paste until fully emulsified

7. Protein + sugar

8. Hit to wet foaming state

9. Mix the meringue paste and the egg yolk cheese paste three times

10. Pour the mixed cheese paste into the mold

11. Shake out bubbles

12. Spread the washed blueberries on the cake, bake in water, the lower layer at 23.150 degrees, and the upper and lower fire for about 90 minutes

13. 10. Very delicious blueberry light cheesecake

14. The organization is also very good