Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature. Stir in hot water until smooth.

2. 

   Step2:Separate the egg white from the yolk. Add the yolk to the cream cheese. Then add the milk and salad oil. Beat with the beater until emulsified.

3. 

   Step3:Add corn flour.

4. 

   Step4:Stir evenly without dry powder.

5. 

   Step5:Add a few drops of lemon juice to the egg white. Add sugar three times.

6. 

   Step6:Beat the protein cream until it is wet and foamy.

7. 

   Step7:Take 1 / 3 of the egg white cream and add it to the egg yolk cheese batter. Stir well. Then pour into the remaining egg white cream. Stir well.

8. 

   Step8:The bottom and edge of the 6-inch cake mold are covered with oil paper. Sprinkle some blueberries to dry.

9. 

   Step9:Pour in the cheesecake paste.

10. 

    Step10:Preheat the oven. Put the baking tray in the middle layer. Add hot water to the baking tray.

11. 

    Step11:Put the cake mold into the baking tray. Heat it up and down for 150 degrees. Bake for 7080 minutes.

12. 

    Step12:Take out the baked cake and cool it, then refrigerate it.

13. 

    Step13:Japanese Blueberry Cheesecak