Production process:
1, cut the cream cheese into small pieces, placed at room temperature for 40 minutes, so that it is softened;
2, will be softened cream cheese stirred into a paste in the water, in the cheese paste, add sugar, continue to stir until all the sugar melted;
3, light cream into a container and beat until wet peaks;
4, the so-called light butter to beat until all the so-called sugar melted. Continue to stir until all the sugar is melted;
3, light cream into a container, beat until wet peaks
4, the so-called wet peaks that is, lift the whisk, the whipped cream will form a dripping tip, and will not drip
5, custard slices with cold water soften and then fished out
6, add a tablespoon of lukewarm water and then stirred until melted
7, add a tablespoon of lemon juice, stir well;
8, the gilet solution added to the 2, mix well;
9, add the whipped cream, carefully mix well;
10, pour the cake batter into the mold half
11, put the blueberries
12, fill the cake batter, and gently drop it a couple of times on the table to Vibrate out the air bubbles. Put the cake into the refrigerator for 3 hours or more. When removing the cake from the mold, use the hairdryer to blow around the mold a little bit, then the cake will come out easily.
TIPS:
1, the original recipe has egg yolks, because of hygiene reasons I removed
2, blueberries replaced by other also no problem