June, blueberry season.
Blueberry fruit is rich in nutrients, especially rich in anthocyanins, it not only has a good nutritional health care effect, but also has the function of preventing brain nerve aging, strengthening the heart, fighting cancer, softening blood vessels, and enhancing human immunity.
Blueberry fruit is not only attractive in color, but also has a unique flavor, can be eaten fresh, can be used to make blueberry jam, and is also suitable for dessert.
Today's blueberry cheese cupcake shared with you, after high temperature baking blueberries, bursting pulp fruit sour taste, just the right cheese taste, refreshing not sweet.
When making cheesecake, everyone often encounters problems: the cheese paste is not delicate, the cake is baked out cracked, and the retraction is serious.
Here's a little trick to share with you.
This kind of independent cup packaging, it is also very convenient to carry out the door, which is very suitable for preparing small desserts at home.
Temporarily go out and bring a drink~
There are guests at home, share a cup ~
Of course, it is also very suitable for setting up stalls, and this taste will definitely make you the hottest stall on this street.
Blueberry cheese cupcake
Cream cheese 200g / Old yogurt 140g / Caster sugar 65g / Cornstarch 10g / 1 whole egg / 1 egg yolk
Note: This recipe can make 5 cups of cupcakes with a capacity of 125ml, and is also suitable for making 1 6-inch cake. Can be added to the biscuit base: digest biscuits 80g liquid butter 35g
Production process
1, just taken out of the refrigerator cream cheese, across the warm hot water, with a spatula pressed and mixed evenly, smooth without particles.
Tip: This step is critical, if you make cheese paste with a lot of small particles, it is because the cream cheese is not completely softened, not completely pressed and smooth, pressed to mix without any small particles.
If you want to digest the bottom of the biscuit, use a live bottom mold, the bottom should be covered with two layers of tin foil, digest the biscuits rolled up, add liquid butter to stir evenly, pour into the mold, compact, put into the refrigerator refrigeration.
2, add caster sugar, first use a spatula to press and mix evenly, and then use a manual blender to stir evenly. Stir the granulated sugar until melted, leaving no small particles left. Because this cake is completely sieved.
Tip: It is recommended that you use caster sugar or powdered sugar, crude sugar is not easy to melt.
3: Add old yogurt and stir well.
Tip: In fact, making cheesecake is more suitable for sour cream, which can increase the flavor. However, because the shelf life of sour cream after opening is very short, the amount of home baking is not large. If you use ordinary yogurt instead, you can first filter it (add a sifted sieve to the bowl, spread two pieces of kitchen paper on the sieve, pour in the yogurt, wait quietly, come out of the whey protein), or light cream add lemon juice to coagulate fermentation. A more convenient way is to use old yogurt.
The cheese paste is now very smooth, has no small particles, and is relatively thick.
4: Add 1 whole egg and 1 egg yolk and continue to stir. Stir the cheese paste evenly into a liquid form, and the batter will flow down drop by drop when lifted by the blender.
5: Add corn starch and stir well with a blender. Corn starch plays a viscous role and can bind to various materials. Preheat oven 180 degrees in advance.
6: Pour into the mold, about 8 minutes full, and spread fresh blueberries on top.
7: Add warm and hot water to the baking pan, the depth is about 1.5 cm. Put in the oven, 180 degrees, bake for about 30 minutes. (The specific time temperature is adjusted according to the oven)
Tip: The water bath method, which is baked in separate water, can reduce the cracking of the cake. If the water is not separated, the temperature of the oven quickly enters the inside of the cake, causing the cake to crack or the internal tissue pores to expand. And after turning off the heat, the cake is easy to collapse.
If the cake is baked for more than 20 minutes or light color, you can slightly increase the temperature of the upper tube and light color. After baking, do not take it out immediately, place it in the oven, about 40 minutes or so until it cools down and then take it out, so that the cake will continue to color, and it can also reduce the retraction of the cake.
The best taste of cheesecake is to taste it after refrigeration, so that the taste is more integrated.
Refrigerate and store within 5 days to eat, frozen for 2 weeks.
The refreshing blueberry jam is paired with rich cream cheese for a smooth, non-sweet taste.
A small cup of portions is just right for one person to eat.