It’s a very simple cheesecake. This is the first time I made my own cheesecake. I didn’t know what it would be like, but it’s okay. The result is unexpected. It’s great and it’s delicious with blueberry sauce. This time it was a 6 inch cheesecake 喔嘻嘻
| Cake body | Soften the cream cheese in advance at room temperature
Place the biscuits in a fresh-keeping bag and crush them into a final shape with a rolling pin. After melting 40g of butter, add to the biscuit and mix well. Then pour into the mold and put it into the refrigerator for 30 minutes.
The lemon peel is sliced into silk, not to the white part. Then cut in half and squeeze out the lemon juice. The gelatin tablets are softened with water.
Use egg to pump the cream cheese to a smooth (if it is very cold, you can use water to heat it)
Add 20g butter (water or microwave to melt), lemon juice, yogurt and sugar, stir well.
Put the soft gelatin tablets into the cream, heat them until completely melted, and pour into the cheese paste.
Remove the mold from the refrigerator and pour the cheese paste into the mold.
Refrigerate for 4 hours or overnight and serve.
| Blueberry Jam | Wash the blueberries, put them in a small pot, add the fine sugar, mix well, and wait for a minute or two. Then squeeze in half a lemon juice.
Cook over low heat until it is slightly thick.
Finally, put the blueberry sauce in the air and put it on the cake to eat:)
- Can be changed to your favorite taste, this is the most common taste, it will not be too greasy to eat. - It can be mixed with jam. In the picture, I put the blueberry sauce and the taste becomes richer. - It can be used outside the mold with a hot towel when demoulding, which makes mold release more convenient. Or you can enclose the baking paper on the inside of the mold, which is easier to demold.