【Blueberry Light Cheesecake】· Smooth texture and silky feeling

Overview

My boyfriend's friends came over to hang out with him over the weekend, and they insisted on trying something I made. I burst into tears when I heard it~~I really don’t know how to make delicious food~I cried~~And I really don’t like people watching me tinker with this or that next to me from time to time. I have developed a habit. When cooking or baking, I always finish a step, wipe my hands and take a picture of the steps, and then move on to the next step~~in a cycle~~~~ (I don’t know if it’s just me?) Will my boyfriend’s friends think I’m crazy? There is also a piece of cream cheese in the refrigerator. I have always wanted to make a light cheese cake, but I have never made it. I have only made various no-bake cheesecakes before. The first time I ate this kind of light cheesecake was the oval-shaped cheesecake I bought at the subway station. I quite liked the texture. I simply made a cheesecake, and I put 250g of cream cheese (has it evolved into heavy cheese, haha?). (The blueberries were a 100-yuan cash coupon given by Meitian before. Then I bought all the blueberries and made four bottles of blueberry jam with the rest). After the cheesecake was made, my boyfriend ate two bites, and his friend ate a third of the entire cheesecake. My sister didn't eat a bite. She doesn't like to eat sticky things, such as yogurt. It's really a curse from God~ She doesn't even drink it if it tastes so good! I finished the rest of the cake in two batches by myself, which was really satisfying. Although this is my first time making it, I really like it. Maybe I was born to love eating ghosts? ? ? Haha.

Tags

• baking
• children
• old man
• afternoon tea
• cheesecake
• fast food
• blueberry
• butter
• corn starch
• cream cheese
• egg yolk
• low gluten flour
• yogurt
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Cream cheese should be softened at room temperature. In winter, it can be softened in warm water.

   

2. 2 Add the egg yolks in portions, stirring evenly after each addition before continuing to add.

   

3. 3 Add 40g of caster sugar, 70g of milk and 100g of yogurt and mix well.

   

4. 4 Sift in the low-gluten flour and cornstarch and mix well. (There will be no particles in the sifted flour)

   

5. 5 Add the melted and cooled butter and mix well.

   

6. 6 After mixing the batter evenly, sift it again to make it have a smoother texture.

   

7. 7 Add the remaining 30 grams of egg whites in portions and beat until long and stiff.

   

8. 8 Add one-third of the egg whites into the batter, mix evenly, then pour the batter into the remaining two-thirds of the egg whites, and mix evenly. (Remember not to stir in clockwise circles like you usually do when making scrambled eggs, because this will defoam the egg whites.)

   

9. 9 Pour the cake batter into an 8-inch cake mold, lightly brush the edges with butter, wrap the bottom with tin foil for a removable bottom mold, put it in a baking pan filled with water, preheat the oven to 160 degrees and bake in the oven for 60-70 minutes. (You can see in this picture that there are no blueberries, because I forgot to put them, and I was too lazy to take out the entire baking sheet. Then you can imagine my actions. I threw the blueberries directly on the baking sheet one by one, so it didn’t look good. Haha.)

   

10. 10 This picture is about taking the cake out of the oven~ Isn’t it tempting to see the light yellow color, haha~

    

11. 11 Finished product picture 1

    

12. 12 Finished product picture 2