1. Prepare the required materials
2. Every time I buy fresh blueberries, I always leave some to make a beautiful cheesecake. The cake is light and mellow, and the blueberries are sour and sweet. Every bite is enjoyable!
3. Then add butter and mix well until it is smooth and without particles
4. Then add butter and mix well until it is smooth and without particles
5. Add the sifted cake mix
6. Add the sifted cake mix
7. Add white sugar to the egg whites and beat until wet and foamy
8. Add white sugar to the egg whites and beat until wet and foamy
9. Then pour the mixed slow batter into the egg white bowl and mix with a spatula to form a delicate cake batter
10. Put blueberries on the bottom of the pumpkin mold
11. Pour in the cheesecake batter and drop it lightly to create large bubbles.
12.
13. Bake in the oven at 150 degrees for 40 minutes in a water bath, fill the bottom layer of the baking tray with water, put the baking net on the second floor, and put the cake on the baking net
14.
15. After baking, let it cool naturally in the oven before taking it out, buckle it upside down, and put it in the refrigerator for 2 hours before eating. Of course, it is very delicious when eaten hot, and it is more tender.
16.
Tips:1. After the cheese and milk butter are fused, they must be stirred until they are smooth and particle-free;
2. Beat the egg whites to wet foaming.
3. The oven with low humidity and long time will not crack during baking.
4. After baking, let it cool in the oven, then take it out and put it in the refrigerator.
