Blueberry Heavy Cheese
Overview
The sweet and sour taste of blueberries is lovely on its own, not to mention that it also plays a greasy role in the cheesecake. The amount of blueberry jam in the recipe can be increased or decreased according to personal taste. When the cake is taken out of the refrigerator, you can also pour some blueberry jam for decoration, which is both beautiful and delicious. The recipe uses a 6-inch live bottom round mold.
Tags
Ingredients
Steps
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Pour the digestive biscuits into a Ziploc bag and crush completely with a rolling pin.
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Heat the butter in the microwave on high heat for 40 seconds to melt it into a liquid state. Pour the biscuit crumbs into the butter.
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Grind the digestive biscuits evenly with your hands, spread it on the bottom of the 6-inch cake mold, press it flat, and put it in the refrigerator until ready to use.
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After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until smooth and grain-free.
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Add the eggs to the cheese and beat well. Beat the first egg well before adding the second one.
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Sift in the cornstarch using a sieve and mix well.
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Then pour in lemon juice, milk, vanilla extract, and blueberry jam in sequence, and mix again. Pour the cake batter into a 6-inch removable bottom cake mold.
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Preheat the oven, water bath method (wrap the outer wall of the mold with tin foil, take a baking tray, pour 1cm of water, place the cake mold in the center of the baking tray, and put the baking tray into the oven), 160 degrees Celsius for 60 minutes.
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There is only a little bit of blueberry jam left at home and it has no color. After demoulding, you can apply another layer of blueberry jam and blueberry berries on the surface, and decorate according to your own preferences~
