First, prepare frozen blueberries by mixing lemon juice and sugar. Gently dissolve cream cheese at room temperature and mix sugar and vanilla sugar. Add the yolk to the cream cheese mixed with sugar and mix.

When the egg whites are bubbling, add 1/3 of the sugar and mix. Whisk the rest of the sugar in two, giving it an 80% meringue until the horns are slightly bent.

Add lemon juice, whipped cream, and yogurt to the cream cheese dough and mix the flour. Divide the prepared meringue into three times and mix well so that the bubbles do not burst.

Grease the silicone mold, pour 1/3 of the batter, and top with blueberries. Place blueberries on top and pour batter to 80% of mold.

In an 18-centimeter cheesecake mold, place a Zenowaz sheet on the floor and pour 1/3 of the dough, then place the blueberries and pour the rest of the dough.

Place the mold on the pan, pour 1/3 of the warm water, bake it in a preheated oven at 200 degrees for 5 minutes, lower the temperature to 160 degrees, and bake it in a medium hot bath for 20 to 20-25 minutes. The 18-centimeter cheesecake mold is also baked in medium heat for about 200 to 10 minutes, or about 45 minutes at 160 degrees.

Souple cheesecake, nicely baked in a silicone heart mold, is complete.

Souple cheesecake baked in an 18cm cheesecake mold is also completed. My mom's birthday cake broke the top a little bit.

Blueberry souffle cheesecake from silicone heart molds. I didn't put a sheet on it, so all the blueberries fell down, but this one was pretty too, so I applied Bad Juice on top.

Baked in a mini round mold.

It's a half-cut section. Blueberries are popping shabak shabak souffle cheesecake. Fresh blueberries are thick and soft cheesecake. The taste that melts in your mouth. Cheesecake is always delicious.