# Fourth Baking Contest and is Love to Eat Festival# Blueberry Cheesecake
1.
Put the digestive biscuits into a sturdy fresh-keeping bag and use a rolling pin to crush them to make the biscuit base for the cheesecake
2.
Pour the crushed biscuits into an empty bowl, pour the butter into a small milk pan and slowly heat it to melt into a butter liquid
3.
Pour the butter liquid into the biscuits and fully blend
4.
Pour the mixture into a movable bottom mold to compact, put it in the refrigerator and freeze for a while
5.
Add caster sugar to the cream cheese that has softened at room temperature, mix it with a whisk for a few times, and then beat until it is smooth and without particles
6.
Knock the egg into the cheese paste, add yogurt and blueberry sauce, and continue to beat for a while
7.
Then add whipped cream, lemon juice and vanilla extract in sequence, and mix well with a manual whisk until it is in a very fine and particle-free state.
8.
Add the sifted flour to the cheese paste and stir until there is no dry powder. Don't over-stir it. Add 1 cm of cold water to the baking pan, put it in the oven and preheat it, 160 degrees for about ten minutes
9.
Pour the finished batter into the frozen mold, then shake it on the table a few times to shake out the bubbles. Because it needs to be baked in a water bath, it is necessary to wrap the tin foil in the mold to avoid water ingress
10.
It looks like it is wrapped in tin foil~
11.
Put it in the oven and bake at 150 degrees for 1 hour. After baking, take it out to cool, put it in the refrigerator for half an hour
12.
Then take it out from the mold and you can eat it
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