Yogurt Blueberry Cheesecake

1. First, prepare the ingredients for the sponge cake

At this point, mix the melted butter and yogurt in advance for later use (note that it is melting, not softening)

3. Put eggs, white sugar, and salt together into a bowl (at this point, the oven can be preheated to 180 degrees)

4. Sit on warm water in the basin, around 60 degrees Celsius (whole eggs are difficult to beat, so they must be beaten with water bath method)

5. The egg mixture gradually thickens

6. Beat until it can come up for two or three seconds and drop a drop of egg liquid, which is very viscous

7. Sift in low powder in three stages

8. Slowly mix from bottom to top, and after each mixing, add (gently mix by hand to prevent defoaming, at this time the action can be slower)

9. After mixing, pour the yogurt and butter mixture evenly into the egg batter, and then start stirring quickly from bottom to top (note that when you reach the liquid, use a rubber scraper to block it and pour it evenly. When mixing, be sure to mix quickly from bottom to top, that is, within 30 seconds of each word speed. Previously, many times it was because the result was slow and the foam disappeared, and the finished product either collapsed or became hard lumps.)

10. Pour into the mold and wait for about 20 minutes at 180 degrees Celsius for the middle layer (slight cracking is not a problem, if you want to look good, lower the temperature by 10-20 degrees Celsius and bake)

At this point, to make blueberry cheese cream, first beat the softened butter into a fluffy feather like texture

12. Add chopped cream cheese and continue stirring

13. After mixing butter and cream cheese, add 15-20g of Chubby blueberry sauce (about one tablespoon, not very precise)

14. Continue stirring evenly, and at this point, you can see that the shape of the cream is very stable (just like toothpaste)

15. Put it into a piping bag

16. Squeeze your favorite shape, the simplest way is to draw a circle and then pull it up in the center