Yogurt Blueberry Cheesecake

Let’s first prepare the ingredients for the sponge cake

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

Put the eggs, sugar and salt into a basin (the oven can be preheated to 180 degrees at this time)

Fill the basin with warm water, about 60 degrees (whole eggs are more difficult to beat, so they must be beaten in a water bath)

The egg liquid begins to thicken slowly

Beat until it comes up. Add a drop of egg liquid for two to three seconds until it becomes very viscous

Sift in the flour in three batches

Stir slowly from bottom to top, and add more after each stir (stir gently and slowly with your hands to prevent defoaming, you can move more slowly at this time)

After mixing evenly, pour the yogurt and butter mixture evenly into the egg batter, and then start to stir quickly from bottom to top (note that when the liquid reaches the level, use a rubber spatula to block it and pour it evenly. When mixing, you must be fast from bottom to top, that is, mix thoroughly within 30 seconds at a word speed. Many times before, it was because of slowness that the result was defoaming, and the finished product either collapsed or had hard lumps.)

Pour into the mold and heat the middle layer to 180 degrees for about 20 minutes (it doesn't matter if there are slight cracks. If you want it to look better, bake at a lower temperature of 10-20 degrees)

At this time, make the blueberry cheese cream frosting. First, beat the softened butter until it becomes fluffy and feathery

Add the shredded cream cheese and continue beating

Beat the butter and cream cheese and add 15-20g of Kewpie blueberry sauce (about a tablespoon, not very precise)

Continue to beat evenly. At this time, you can see that the cream is very stable (just like toothpaste)

Put it into a piping bag

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

Overview

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Ingredients

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