The blueberry cheesecake made today, with fresh blueberry boiled jam, pure natural without additives, can make a fresh and gentle color without coloring. Oven-free, high-value, zero failure, so that novices can also become cake masters.
Ingredients required: 100 grams of Oreo biscuits, 40 grams of butter, 250 grams of light cream, 250 grams of cream cheese, 60 grams of sugar, 250 grams of yogurt, 20 grams of gelatin, 10 grams of lemon juice, 100 grams of homemade blueberry sauce, 100 grams of warm water, 30 grams of milk
1. Oreo cookie mashed
2.40 g of butter melted in warm water
3. Stir in the butter and cookie crumbling
4. Spread at the bottom of the mold
5. Refrigerate for 30 minutes
6. Cream cheese softened at room temperature
7. Whisk with sugar until smooth and particle-free
8. Cheese paste add 5 g lemon juice and yogurt
9. Stir the cheese paste well
10.15 g gelatin flakes soaked to soften and melted with milk
11. Add gelatin's milk liquid to the cheese batter and stir
12. Light cream with 30g sugar
13. Hit to six distributions
14. Mix the light cream with the cheese paste
15. The liquid is divided into two parts, one third and one part two-thirds
16. Two-thirds of that serving add 60 grams of blueberry sauce
17. Two servings of liquid completed
18. Pour in the purple cheese paste first
19. Freeze for 30 minutes
20. Add 5 g lemon juice to warm water, add 40 g blueberry sauce and softened 5 g gelatin and stir
21. Liquid filter to make purple jelly liquid
22. Pour in the purple jelly liquid and freeze for 30 minutes
23. Pour in the original cheese paste and refrigerate for more than 5 hours
24. Refrigerate the cake
25. Blow the edge of the mold with a hair dryer
26. Demoulding
27. Decorate the cake surface
(Ruian Rong Media Center reporter: Sun Wenjing)
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