Recipe for blueberry gradient frozen cheesecake

• 

  1.Cheese Cut the cheese into small pieces and add powdered sugar Leave it indoors to soften

• 

  2. Beat the blueberries and lemon juice into a paste (lemon juice is I soaked it in honey before.) Only lemon needs to be added with sugar

• 

  3. Melt butter in warm water

• 

  4.Put the biscuit crumbs into a plastic bag and use a rolling pin to crush them (bought Oreos Omelette crumbs)

• 

  5.Mix the butter and cake crumbs thoroughly

• 

  6. Remember to compact the bottom of the cake when making it

• 

  7. Stir the cream cheese until there are no particles and add lemon juice

• 

  8.Soak the gelatin slices in cold water until soft

• 

  9.Put the soaked gelatine slices into a bowl of milk and heat (heat in a microwave or with hot water)

• 10. Add the yogurt to the cheese paste and stir evenly (use the kind of yogurt you usually drink that is a bit silky like Jianneng...)
• 

  11.Pour the heated milk into the cheese paste

• 12. Sit the whipped cream in ice water and use an electric whisk to beat 60% until the cream sticks to the whisk
• 

  13.Pour the light cream into the cheese paste and stir evenly

• 

  14. Divide the cheese paste into three parts

• 

  15. Add about 40G of blueberry jam to one portion of the original flavor as the bottom layer.Add 20G blueberry sauce in one portion as the middle layer

• 

  16..Take out the mold and pour it first Pour in the deep purple cheese paste and tap it lightly on the countertop to release bubbles.Place in the freezer for 25 minutes until the cheese layer solidifies, then take it out and pour in the light purple cheese paste and freeze for another 25 minutes.Finally, take it out and pour in the original cheese paste

• 

  17. Use a dryer to blow the mold with hot air Carefully push out the surrounding area from the bottom up with your hands and add blueberry mint decoration

• 

  18.cut It looks better with layering