How to make blueberry cheese

Main ingredients

Cream cheese

250g

Digestive biscuits

80g

Butter

50g

Eggs

2 pieces

Whip cream

60ml

Blueberry

50g

Vanilla extract

1.25ml

White sugar

30g

Steps

1. Put the digestive biscuits into a plastic bag and crush them with a rolling pin. The more crushed the biscuits, the better.

2. Weigh the butter, put it in a bowl, and melt it with hot water.

3. Pour the melted butter into the biscuit crumbs and knead it into a dough with your hands.

4. Pour into a 6-inch round mold and flatten it with a spoon, so that the biscuit base is ready. Place it in the refrigerator for later use.

5. Put the cream cheese into a stainless steel bowl, put it in another large bowl filled with hot water to soften, and beat it until smooth with a whisk.

6. Add two eggs one after another and beat until smooth.

7. Take the stainless steel bowl out of the hot water and add whipping cream.

8. Add vanilla extract.

9. Stir until smooth.

10. Pour the cheese paste into the round mold that has been lined with biscuits, and pop out the air bubbles inside.

11. Wrap the removable bottom mold with a layer of tin foil, place it in a baking pan that has been filled with water, use the water bath method, bake in the middle layer of the oven at 160 degrees, and bake for an hour with up and down heat.

12. You can make blueberry jam while baking the cake. Or just buy ready-made. Puree fresh blueberries.

13. Add some sugar and lemon juice, simmer over low heat until it becomes a paste, let cool and set aside.

14. Don’t rush to unmold the cake after baking. Cool it to room temperature and put it in the refrigerator for a few hours to taste better.

15. Finally, you can spread blueberry syrup on the cake.