Blueberries are on the market during the season and stock a lot in the refrigerator
Blueberries are rich in anthocyanins, and their antioxidant and anti-aging effects are especially good for the eyes
In addition to eating it directly, I prefer to use it as a dessert
Blueberry bread, cakes, juices and much more
This blueberry cheesecake cake recipe is simple
The palate is amazing, fresh and refreshing, with a fruity milky aroma
Mascarpone Cheese is made by fermenting and curding fresh milk, and the softness is between light cream and cream cheese cream cheese, with a slight sweetness and rich cream aroma, and a lighter taste
Blueberry Jelly Cheesecake (6 inch round)
material:
Candied blueberries: blueberries 120 g, caster sugar 40 g.
Cake body: Oreo biscuits 120 g, butter 45 g, macapone cheese 150 g, thick yogurt 120 g, light cream 120 g, caster sugar 54 g, lemon juice 12 g, rum 9 g, gelatin slices 9 g, candied blueberries to taste.
Garnish with blueberry sauce: candied blueberry juice 60 g, cornstarch 4 g, gelatin flakes 1 g.
method:
1: Mix the blueberries with caster sugar and refrigerate overnight.
2. After a night of pickling blueberries, a lot of juice will precipitate.
3: Remove the oreo biscuits and put them in a plastic bag with a rolling pin and crush them, add the melted butter and mix well.
4. Lay a layer of oil paper in the mold, pour the mixed biscuits into the mold for compaction, and put it in the refrigerator for later.
5: Put the candied blueberry juice and cornstarch together in a small pot and heat until viscous and out of heat.
6: When warm, add the gelatin slices soaked in cold water, stir until melted and set aside, this is the last blueberry sauce to be used to decorate.
7: Whip the cream cheese insulation water until smooth and add caster sugar.
8: Add lemon juice and stir well with rum.
9: Add yogurt and stir well.
10. Beat the light cream with an electric whisk until 6 distributed with grain.
11. Add the beaten light cream to the cheese paste and mix well with a spatula.
12: Take a small amount of mixed cheese paste and microwave for 30 seconds to a warm state, then add the soft gelatin slices soaked in cold water and stir until completely melted.
13. Pour back into most of the cheese paste and stir well, and the cheese paste will be ready.
14. Pour half the amount of cheese paste into the mold and evenly place the candy blueberries.
15. Pour in the remaining cheese paste and smooth it out, using a spoon to take a little blueberry sauce and drizzle on the cheese paste surface.
16. Insert chopsticks into the blueberry sauce and gently circle, refrigerate for 4 hours or overnight until completely solidified.
TIPS:
1. When the cake is completely solidified and defiled, wrap it around the mold with a hot towel, or blow a circle along the mold with a hair dryer, which can be easily released.
2, the cake base in addition to Oreo biscuits, you can also use digestive biscuits, the method is the same.
3, the surface decoration of the blueberry sauce will be placed in a thickened, if too thick can be slightly warmed until the concentration is suitable for reuse.