Summer refreshing dessert--caramel cheesecake

Overview

A cool heavy cheesecake suitable for summer~juju finally added some of his favorite blueberry sauce and caramel sauce to enrich the taste of the heavy cheesecake. It is also a secret recipe in juju’s top 5 favorite desserts~~~

Tags

• baking
• cake
• cheesecake
• blueberry jam
• cream
• digestive biscuits
• egg yolk
• melt butter
• sugar
• vanilla
• cheese
• water

Ingredients

Steps

1. 1 Crush digestive biscuits with a blender, or put them in a sealed bag and crush them with a rolling pin

   

2. 2 Pour the biscuit crumbs into the baking pan, add the melted butter, and mix evenly

   

3. 3 Flatten it with your hands, or you can use a flat-bottomed bowl to flatten it, then put it in the oven to refrigerate for more than 30 minutes

   

4. 4 Start stirring the cheese sauce. After stirring for 30 seconds, pour in the sugar and continue stirring until even. Be careful not to stir too much at this time, otherwise the cheese sauce will contain too much air, resulting in a large number of bubbles in the cake and the cake will sink very badly after baking

   

5. 5 Continue to add eggs, one at a time and mix well before continuing to pour in the next egg. Only add the yolk to the third egg

   

6. 6 Cut the vanilla root and hang out the vanilla seeds

   

7. 7 Continue to add vanilla seeds and cream to the cheese sauce, stir until smooth and stop stirring immediately

   

8. 8 Pour the cheese sauce into the refrigerated baking pan that has been lined with biscuit crumbs. Shake it a few times on the table. If you like the blueberry flavor, you can put some blueberry sauce on top

   

9. 9 Wrap it in tin foil, put it into a larger baking pan, pour hot water to cover it halfway, and bake at 160 degrees for about an hour. Be careful to turn off the oven after baking and let the cake continue to stay in the oven to cool slowly, so as to prevent the cheesecake from sinking too much.

   

10. 10 Start making caramel, put water and sugar into a pot, cook over medium heat until the color turns brown, pour in the cream, stir until the caramel and cream are completely mixed, take it out of the pot and let it cool

    

11. 11 It is best to refrigerate the finished cheesecake for more than 2-3 hours before eating. Pour the prepared caramel sauce on top before eating, and add some nuts of your choice for a better taste~~ If the caramel sauce is too thick and difficult to pour on, you can put it in the microwave for a while~