High-value berry cheesecake

Strawberry sauce: strawberry 150g｜sugar 35g｜lemon juice 4g

Blueberry sauce: blueberry 70g｜sugar 30g｜lemon juice 3g

Methods: strawberries cut small pieces of sugar mix well and leave it for half an hour; blueberry sugar mix well and then crush it and leave it for half an hour;

Blueberries are put into a pot and lemon juice is added to the pot and simmered on low heat until it thickens. (The same goes for strawberry jam)

Biscuit base: 80g digestive cookies | 40g melted butter

Cheese:

Cream cheese 350g | sugar 40g | milk 50g | giardiniera 10g | light cream 160g | strawberry jam 100g | blueberry jam 60g

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Methods:

To make:

1. Crack the digestive cookies into melted butter and mix well, spread into the mold and compact, and put it into the refrigerator for later

2. Soften the cream cheese and stir it smoothly, add sugar and mix well

3. Soak the custard slices in cold water in advance, mix them with the milk and heat it up in a separate place to melt, and then pour it into the cream cheese and mix it well

4. Beat the light cream until it is distributed 5 times, and then pour it into the cheese paste and mix well. Mix well; divide the cheese paste into 3 portions

5. Add blueberry sauce to the first portion and mix it in a piping bag, squeeze it into a cookie bottom mold (don't smoothen it out) and freeze it for 10 minutes

6. The second portion of the original cheese paste is packed in a piping bag and squeezed on top of the blueberry cheese, and then frozen for 10 minutes

7. Add strawberry sauce to the third portion and mix it, and then pour it directly on top of the original cheese, and then refrigerate for more than 4 hours. The third part is mixed with strawberry sauce and poured directly on the original cheese, refrigerated for more than 4 hours; after removing the film, sprinkle some coconut to decorate on it