Blueberry Heavy Cheesecake

Overview

This is a 6-inch measurement. I use imported soft cheese. This cheese is very thick and has a strong taste. Each brand of cheese makes cheesecake with a different taste. There are strong and light tastes. You can just choose the cheese you like. The jam is homemade, no additives. After the heavy cheese is baked and completely cooled, the center will be sunken. Fill the depression with jam and put it in the refrigerator for more than 4 hours before eating. . . . . Don’t eat it right away after baking! ! Must be refrigerated for 4 hours before eating! ! That taste——Wow~~~

Tags

• baking
• blueberry
• butter
• cheese
• digestive biscuits
• egg
• sugar
• whipping cream
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Make the cake base. Soften the butter ahead of time. Crush the digestive biscuits and add 28g of softened butter.

   

2. 2 Spread into the bottom of the cake mold, flatten and compact with a small spoon, and place in the refrigerator to set.

   

3. 3 Soften the cheese in advance and beat it with a whisk.

   

4. 4 Add fine sugar or powdered sugar in 2-3 times and beat well.

   

5. 5 Beat 2 eggs first, then pour into the cheese paste in two batches. Beat well with a whisk on low speed. Just blend all the ingredients, don't beat for too long. (Preheat the oven to 150 degrees for 10 minutes)

   

6. 6 60g butter melted in hot water

   

7. 7 Next, no need for a whisk! ——Pour the melted butter into the cheese batter and mix well with a spatula until the butter and cheese are combined. (Because egg yolk contains lecithin, it allows the butter to blend better with the cheese paste)

   

8. 8 Pour in 35g of whipped cream and mix well with a spatula

   

9. 9 Take out the cake mold with a cake bottom from the refrigerator, pour the evenly mixed cheese batter into the cake mold at a height of about 20cm from the top of the cake mold (to prevent too many bubbles). If there are air bubbles, pop them with a toothpick. Place in the oven and bake at 150 degrees for 50 minutes.

   

10. 10 Make jam. Pour the blueberries into a non-stick pan, add lemon juice and sugar and mix together, stir gently and try not to break the blueberries

    

11. 11 Bring to a boil over high heat. Stir with a silicone knife while cooking to prevent sticking to the bottom.

    

12. 12 After boiling, turn to low heat.

    

13. 13 Cook until "knife hangs" (cook for about 10-15 minutes), turn off the heat and let cool.

    

14. 14 Put into sterilization container

    

15. 15 After the cake is baked, let it cool completely

    

16. 16 Spread jam in the middle. Place in the refrigerator to chill for 4 hours before eating.

    

17. 17 Wow! ~~The taste is great! !

    

18. 18 I can't stop drooling! ! ~