Cooking Steps

1. 

   Step1:Preparation - 40 grams of soymilk, 30 grams of butter, 200 grams of blueberries, 80 grams of breakfast biscuits, 150 grams of old Beijing yoghurt, 10 grams of gilding slices, 10 grams of lemon juice, 10 ml of sugar powder, 40 grams of light cream, 150 grams of cream cheese, 250 gram

2. 

   Step2:The breakfast biscuits are rolled into pieces with a rolling pin. Heat the butter to liquid state, and then pour it into biscuit powder. Mix well, and then level it in a 6-inch mould at low pressure. Refrigerate it for half an hour. Soak two pieces of gilding tablets in cold water. Soften the cream cheese at room temperature. Then add sugar and heat-resistant water to mix until it is granulated and smooth

3. 

   Step3:. add lemon juice to the cream cheese paste. Add yogurt. Stir well with cream cheese. Turn it up. Heat the softened gilding slice in microwave oven for 10 seconds until it is liquid. Then add the warm soymilk. Pour the liquid of gilding and soymilk into the cream cheese paste and stir evenly. Beat the light cream for 6 times to distribute. It's ok if you feel the flow. Then mix with cream cheese Unifor

4. 

   Step4:The mixed cheese paste is divided into three parts: one part with more blueberry sauce, one part with less and one part without. First add the darker cheese paste to the biscuits that were pressed before. Refrigerate for 25 minutes, take out and then pour in the lighter cheese paste. Refrigerate for 25 minutes, then pour in the white cheese paste. Decorate the blueberries on the top. Refrigerate for 6 hours.

5. 

   Step5:Take out the cake when the cold storage time is up. Blow two circles around the mold with a blower to demould it

6. 

   Step6:Cut into several pieces. The delicious frozen cheese cake is finished. Match with a glass of corn paste. Start to enjoy.

7. 

   Step7:It's cool and comfortable to eat in summer

8. 

   Step8:Keep it in the fridge if you can't finish eating, because it's hot and it's going to melt