Blueberry Cheese Cake

1. Prepare materials

2. Cream cheese should be softened at room temperature in advance

3. First, make the cake cake base Take a fresh-keeping bag and put the digested biscuits into it. Tie the opening of the fresh-keeping bag tightly Use a rolling pin or spoon to crush the digestive biscuits into small pieces (Be careful not to crush the fresh-keeping bag.)

4. Cut butter into small pieces Heat through water until it dissolves into a liquid state

5. Crush the cookies and pour them into butter Stir to make it mixed evenly..

6. Pour the evenly mixed cookie crumbs into a 6-inch cake mold Spread evenly at the bottom of the cake mold Take a spoon and flatten it tightly Then put the cake mold in the refrigerator and refrigerate it for later use

7. Wrap aluminum foil under the cake mold The bandage is firm

8. Put the cream cheese into a pocket Heat over water until completely softened. Add granulated sugar to your pocket Use an electric mixer to beat cream cheese and sugar together until smooth

9. First, pour the first egg into the cheese batter and stir well before Add another one

At this point, you can take the bag out of the hot water Pour animal whipped cream into the cheese batter and stir evenly

11. Wash blueberries thoroughly and absorb dry water Placed on a cake mold with cookies on top If you like blueberries more, you can fill them all over

12. Pour the mixed cheesecake batter into the cake mold in step 5

13. You can lay some blueberries on the upper layer

14. Place the cake mold in the baking tray And pour water into the baking tray Preheat the oven to 160 degrees. Place the cake mold and baking tray together in the middle layer of the oven and bake over high and low heat for about 1 hour

After baking, take the cake out of the baking tray filled with water and let it cool Put it in the fridge and freeze overnight

16. Demoulding

17. Decorate with blueberry sauce Insert the happy candle