Yogurt Blueberry Cheesecake

Yogurt Blueberry Cheesecake

1. Let’s prepare the ingredients for the sponge cake first

2. At this time, mix the melted butter and yogurt in advance (note that it is melted, not softened)

3. Put the eggs, sugar and salt into the basin (this time the oven can be preheated by 180 degrees)

4. Sit on warm water in the basin, about 60 degrees Celsius (whole eggs are more difficult to beat, so you must use a water bath to beat)

5. The egg liquid began to thicken slowly

6. It’s very viscous and a drop of egg liquid drips in two or three seconds.

7. Sift into the low powder three times

8. Slowly stir from bottom to top, and add after each time. (Gently stir slowly with your hands to prevent defoaming. At this time, the action can be slower)

9. After mixing well, pour the yogurt and butter mixture evenly into the egg batter, and then start to quickly stir from bottom to top (note that when the liquid is reached, use a rubber spatula to block it and pour it in evenly. When mixing, start from bottom to top) It must be fast, that is, mix well within 30 seconds of a word speed. How many times before, it was because of slowness and the result was defoaming, and the finished product was either collapsed or lumpy.)

10. Pour into the mold, the middle layer can be 180 degrees for about 20 minutes (it doesn’t matter if there are slight cracks, if you want to look good, the temperature should be lowered by 10-20 degrees and bake)

11. At this time, to make blueberry cheese cream, first beat the softened butter into fluffy feathers.

12. Add the chopped cream cheese and continue beating

13. After beating the butter and cream cheese, add 15-20g of Kewpie blueberry sauce (about one tablespoon, not very precise)

14. Continue whipping evenly. At this time, you can see that the shape of the cream is very stable (just like toothpaste)

15. Put it in a piping bag

16. To squeeze the shape you like, the easiest way is to draw a circle and then pull it up in the center.