1, the cake mold is padded with baking paper in advance, the digestive biscuits is put into a fresh-keeping bag, crushed with a rolling pin, mixed with melted butter (used at the bottom of the cake) to form a cake base, poured into the mold for compaction, and put into the refrigerator for later use.

2. Add lemon juice to the thin cream, stir well and let stand for 30 minutes.

3, cream cheese does not need to be softened, directly add fine sugar and beat with an egg beater until smooth and particle-free.

4. Break the eggs, add them into the cheese paste for 2-3 times, and beat them with an egg beater until they are completely blended.

5. Add sour cream in 2-3 times and stir evenly with a scraper.

6. Add melted butter (for making cakes) and vanilla extract and mix well.

7. Sift in corn starch and mix well.

8. Take out the mold from the refrigerator, pour in the cake paste and shake it gently to make its surface smooth.

9. Preheat the oven to 180℃, prepare a baking tray with appropriate size, pour hot water (water bath method), put it into a cake mold (tin foil is wrapped in a movable bottom mold in advance), bake in the middle layer for 15 minutes, and then turn to 170℃ for about 50 minutes.

10, take it out after baking, cool it a little, put the mold in the refrigerator for refrigeration, and then demould it overnight.

1 1, whipped cream is sent to 9 for distribution, put in paper bags, and squeeze round flowers on the cake surface.

12, garnish the squeezed cream with blueberry fruits.