6 pieces of digestive biscuits are ground, and melted butter is added and stirred evenly;

Spread tin foil in the mold (easy to demould) and pour in biscuit crumbs mixed with butter;

Pressing biscuit crumbs into a mold, flattening and compacting;

2 pieces of gelatine (about 8G) are soaked in milk until soft;

Beat the cheese and fine sugar evenly;

Adding matcha powder into milk gelatin solution, and heating until gelatin melts;

The matcha milk solution is slightly cooled, then poured into the cheese paste and stirred evenly;

Pour the stirred cake paste into a mold with biscuit bottom, scrape the surface and put it in the refrigerator for cold storage; Surface decoration: cut a piece of oil paper into a heart shape, spread the oil paper on the surface of the cake, sprinkle with matcha powder, and then remove the oil paper. First, the bottom of the cake: put Oreo biscuits into a fresh-keeping bag (thick) and grind them into powder with a rolling pin;

Pour the liquid butter into step 1 and stir evenly;

Pour step 2 into the mold and press it with flat glass for later use.

Body and surface decoration:

Soak the bright film in cold water until it becomes soft;

Put the cream cheese softened at room temperature into a basin, sit in a hot water basin, and beat it with electric egg beater until it is fine and has no particles;

Pour the milk into the pot, add the softened gelatin, and heat over low heat until the gelatin slices melt;

Pour step 3 into step 2 and stir evenly;

In step 4, blueberry sauce is added and stirred evenly;

Add the light cream into step 5 and stir evenly;