Blueberry cheesecake
Would women's favorite cake be whipped cream cake? Or is it cheesecake? People who didn't like cheesecake at first also like cheesecake because of its addictive taste. Let's add the cheesecake blueberries and enjoy them fresh and sour.
6 serving
Within 120 minutes
강혜
Ingredients
  • Cream cheese
    120g
  • Sugar
    10g
  • whipped cream
    90g
  • corn starch
    1Ts
  • egg
    1ea
  • Blueberry
    20~25piece
  • Butter
    25g
  • Sugar
    15g
  • egg
    1ea
  • Soft flour
    60g
Cooking Steps
STEP 1/12
Place at room temperature and lightly dissolve the soft cream cheese with a spatula, add sugar and mix. Cream cheese is more convenient to loosen the lump with a wooden spatula than a whisk.
STEP 2/12
Add the whipped cream and mix. In the past, I thought it would be good to have a big frame, so I used to buy only 1kg of whipped cream, but these days, 500ml of whipped cream is perfect for use without exceeding the expiration date.
STEP 3/12
Remove frozen blueberries a few hours in advance, drain and sprinkle with lemon juice.
STEP 4/12
Use a hand mixer to make meringue without sugar in the whites. Meringue is made without sugar. The amount of white is very small. And the meringue of the cheesecake doesn't make it perfectly horny, but you have to put about 70% of the meringue that is slightly bent at the end. That way, it doesn't turn off after baking the cheesecake.
STEP 5/12
Add meringue to cream cheese mixed with whipped cream and whisk.
STEP 6/12
Sift the cornmeal into a sieve. There needs to be a bit of powder in it to make it taste good.
STEP 7/12
The bottom cookie is baked out of the oven. It's yellowish. It's crispy. Cut baked cookies into desired molds. It's good to use a mousse ring this time, right? I used a 15cm mousse ring. Mini mousse ring is also good, and you can push the cookie to the desired size and cut it with a mousse ring.
STEP 8/12
Pour half of the cheese dough after the bottom cookie cools. The dough won't flow if the mousse ring sticks to the bottom, right?
STEP 9/12
Place blueberries on top. If there's blueberry jam, I think it'll be pretty if you mix it with cheese dough or mix it until it's slightly marbled. This blueberry tastes good because it's refreshing even if you just eat it, and it's great to make jam even if you put it in cheesecake.
STEP 10/12
Carefully pour in the remaining cheese dough. Blueberries tend to lean to the edges while pouring the batter, so it's better to pour it carefully using the edges. Now bake at 180'c for 30 minutes, then lower the temperature to 150'c and bake for 25 minutes.
STEP 11/12
Cheesecake came out and the color is so fantastic. It's yellow and golden, but the color looks so delicious, right? I really want to take a piece in my mouth right away. But the fact that cheesecake tastes better after it gets cold. It would be softer if you eat it when it's hot, but you can also eat freshly baked food and stay in the refrigerator for a day If you compare what you've eaten, it tastes heavier and tastier when it's really cold.
STEP 12/12
I used a mousse ring for the first time when I baked cheesecake, and I really like how it was baked. The sides are straight, and there is no collapse when you take it out after baking the cheesecake that many people experience. If you follow that recipe, the bottom cookie is too crispy and tastes better than Oreo or Digestive cookies. Cheese dough has no greasy taste at all, so it's soft, and blueberries are chewed, and it's sweet and sour, so I love it.
The bottom cookie doesn't take a picture, so explain it with words. Cream the butter and sugar, mix it with egg yolk, and mix it lightly with the flour. After that, push with a rolling pin to the right kk and place on a flat mold and bake at 190'c for 10 to 15 minutes. It can also be transformed into a basic method of pulverizing digest cookies or Oreo cookies, adding melted butter, and laying them on the mold floor.
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