blueberry cheesecake

Update 1:

RT/Elearning/Dessert/Cake _ bb Cheese Cake When I arrived at this website, I didn't know whether the whole family needed tools or not. Is it difficult to bury them together? Because it seems so hard to fall, thz, everyone! I have two recipes, Two knives tie the whole blueberry cheesecake'

The first recipe:

Material:

1+1/2 cups Maivita Digestive Cake

1/3 cup salt-free cream butter

511g cream cheese

1/ 2 cup whipped cream whipping cream (about 1.21g)

3/4 cup sour cream (about 1.8g)

2/3 cup fine sugar (about 1.51g)

2 table spoons flour flower (about 1.8g).

2 tsp. rum

3 eggs, Egg yolk protein separated

1/2 teaspoon tower powder cream of tartar

appropriate amount of blueberry sauce (not jam, but blueberry pie stuffing)

baking tray: a 9-inch spring form baking tray

Steps:

1. Cut the cheese in half and heat it with microwave for two minutes. Make it soft

2. Press the digestive cake into fine powder, mix the liquid milk oil, spread it in a baking tray, press it tightly with a spoon, and bake it at 325 F for 11 minutes

3. Take a large bowl, stir the cheese evenly with an electric stirrer at low speed, add yogurt, sugar, flour and wine, mix until it is loose, and add egg yolk (one at a time). Finally, put in whipped cream and mix well

4. Beat the tartar powder and egg whites until wet and foaming, add them into the paste and stir well, then pour them into a baking pan and bake at 311-325 F for 21 minutes. Turn off the fire and keep baking for 61 minutes, then turn off the fire and leave the baking pan in the oven for 1 hours

5. Take out and cool. Refrigerate for more than 4 hours, remove the mold, and decorate the surface with a layer of blueberry sauce

The second recipe:

RT/Elearning/Dessert/Cake _ bb Cheesecake

There are short films with the same recipe,

I have made them all delicious.

But actually, if you are a novice, You can make ordinary cheese cake first,

it will be easier to get started. Reference: rt/elearning/dessert/cake _ bb cheese cake, Blueberry cheese cake

ingredients:

bottom material:

35g of salt-free butter solution

71g of digestive cake

material:

251g of cream cheese (unless you buy 1kg of fruit d, you must cut it yourself, otherwise, A box of fine fruit d Cream Cheese is 251g)

51g of sugar

2 teaspoons of gelatine powder

less water? (Only the gelatine powder is dissolved in mud, not hot water, of course, not ice water)

251g of light cream

3 tablespoons of Lan Mei sauce

Decoration:

3 tablespoons of blueberry sauce

half a box of fresh Lan Mei

utensils:

6&; quot; or 7& quot; One

step of cake mold:

Method of cake bottom:

1; Stir the butter solution and the cake crumbs well

2; Pour the stirred cake crumbs into the cake mold evenly for compaction

(I will press the left d cake crumbs myself, and then? Wait for 1 minutes, but if you bake the oven, you can put it in the refrigerator.)

Cake method:

1﹞ Beat the cream until it is firm

2﹞ Beat the sugar and Cream Cheese until soft

3﹞. Then add the mixture into the blueberry mixture and stir

5 (about 2-3 times when the cream has been whipped), add the mixture into the blueberry mixture and stir

6 (pour the mixture into the cake mold and put it in the refrigerator for 2 hours

(if it is finished at night, I usually spend the night in the snow)

Decoration method:

1) Shake the mold after taking out the main cabinet of the cake

2) Spread the blueberry sauce evenly on the cake surface

3) Finally, distribute the fresh blueberries evenly on the cake at will. In fact, if you are a novice, you can't

make blueberry cheesecake properly. The technology of D test is wild ...

But if you want to make it whole, I recommend the following website. Not only are there pictures and explanations for each step, but also video. I hope I can help you. diy/recipes/blueberry/12, European cheese cake (manufacturing time varies from 1 to 1.5 hours)

CONTINENTAL CHEESE CAKE

material basket:

fresh cream (a small box like vitalemon tea) 211g (President-Whipping Cream).

cream cheese 251g = 9ozs (kraft-Philadelphia cream cheese is just 9 ounces)

gelatine powder (about 4-5 teaspoons)

boiling water 51g = 2ozs (no heel, As long as half of the amount is enough to dilute D gelatin powder)

2 egg yolks

111g of sugar = 4ozs

half of lemon juice

125g of milk = 41/4ozs

(half of the amount is enough, Less d milk cheese will not be strong D)

Maivita cake 5ozs = 11 pieces (or you can buy the ready-made cheese cake bottom from the shop selling cake materials, and the packets have become biscuits, just add melted butter. After stirring, flatten it)

butter-free 4ozs

a 6-inch or 8-inch tin foil/aluminum cake mold

(the above amount can fill a 6-inch cake mold)

1. Make the bottom of the cake first: crush the cake, add the stewed butter, stir well together, pour it into the cake mold and gently flatten it at the bottom of the mold (sweeping all the way and pressing all the way). Then put it in the refrigerator for use

2. Generally, put 4 teaspoons of gelatin powder. If you take it out for external use, 5 teaspoons will be stronger, and 3 teaspoons will be softer, depending on your preference. Stir the gelatin powder+half an ounce of sugar+boiling water, and then put it in hot water to avoid cooling (I use 5 teaspoons)

3. Beat the fresh cream until it is hard, and then put it in the refrigerator for use (I use an electric whisk) But my colleague said)

4. Add the remaining 31/2 ounces of sugar to the egg yolk and beat it together. You can beat it in hot water to dissolve the sugar and make the egg slightly cooked

5. Then stir (No.2) (fish powder water)+(No. 4) (egg yolk slurry)+lemon juice together

6. Stir the cheese in hot water. Stir until it is pulpy and smooth, then slowly and continuously pour (No.5) into it and mix well.

7. (No. 6) After freezing, add fresh milk, and finally add (No.1) (fresh cream) and mix well (slowly, not mechanically) and put it in the refrigerator for 2-3 hours (for example, it takes about half an hour to put it in the ice cube) < P > ! , reference: self, ingredients:

bottom material of the cake: