The New Year's big party small party, I do a cheesecake to bring, there is no say that it is not delicious, I also especially like, always want to let loved ones and friends have a taste.

The practice is very simple, mix the batter and pour into the rice cooker, a key to get it done. When you take it out of the cooker, it shakes and shakes like a tofu brain, and it tastes like ice cream, and it melts in your mouth and is refreshing.

Cheesecake, in the pastry store, has been sold only a small triangle, the price is not low, the packaging looks very advanced. I baked directly with a black tray, cut in advance, also a small piece of each person, but many times more delicious than the buy. My mom said on the second day of the month that this cake was delicious and everyone loved it. Well, I understand, and I'll make it again and bring it with me.

Blueberry Cheesecake

Materials: Cream Cheese 140g, Milk 65g, Butter 40g, Eggs 4, Gluten Flour 20g, Corn Starch 15g; Sugar 65g, White Vinegar a few drops. 1 handful of dried blueberries.

How to do: the cream cheese and milk in a large bowl, put in the microwave oven ding 30 seconds, both added heat, but also let the cream cheese to maintain the original state, but has been soft, take out of the whisking into a fine sticky paste, to see no small particles can be.

Add the butter, and then put the bowl in the microwave oven for 30 seconds, two times the heat, this time the bowl is also a little warm to the touch, the butter is soft, but also to keep the original, there is no separation of water and oil, remove the whisk evenly.

Knock into the egg yolks, four egg yolks into four times, whisking mixture is more uniform. The bowl has also been slightly warm, keep the temperature, in order to not let the oil cheese and butter curdled into lumps.

Sift in the mixed low-gluten flour and cornstarch, and mix well with a whisk until there are no dry particles, but do not overmix.

The yolk mixture is thick, and then set aside to mix with the egg white mixture.

Four egg whites add sugar, use electric beaters to beat until there are lines appear, pull out the beaters above the egg white paste does not drip, the bottom of the hook shape. Also do not need to beat too hard, wet foaming is best, soft and not easy to defoam.

Then the whole egg white paste slowly slipped into the yolk paste, using a whisk to mix well, that is, into a thick and delicate mixed paste.

Pour the mixture into the inner pot of the rice cooker, lift it up and knock it on the counter a few times to shake out the big bubbles, then grab a handful of dried blueberries and sprinkle them on top of the mixture one by one, try to sprinkle them as evenly as possible.

Cover the lid of the rice cooker, press the cake button, 50 minutes after the time is up do not rush to open, keep warm button simmering half an hour and then open, take out also do not invert, the surface moisture is particularly large, to the bottom of the bottom of the put.

Thoroughly cooled and then cut into pieces, not collapsed or shrinking waist, delicate texture.

Tip: Cream cheese and butter, with a small knife into thin slices, so that slightly heated will be very soft, but do not time more than 30 seconds.

With the rice cooker to do the cake, the more you do the more powerful, too save time, like locking the insurance, stability than the oven to do much better. I think it should be the rice cooker's micro have pressure cause, sealing is also good, the state of the batter fixed strong.