Illustration of the simplest recipe for blueberry jelly cheesecake. Zero failure in making blueberry

My blueberry jelly cheesecake recipe is for a six-inch size. The eggs are raw and can be omitted. White wine can also be used instead of rum. Using my recipe, you can make mango jelly cheesecake, strawberry jelly and other fruit jelly cheesecakes.

Ingredients:

250g cream cheese, 80g blueberry jam, 100g Oreo cookies, 100ml whipping cream, 50ml milk, 50g sugar, 40g butter , 10g gelatine tablets, 1 egg, 25ml lemon juice, 20ml rum.

Illustration of the simplest blueberry jelly cheesecake recipe:

1. Soak the gelatine sheets in cold water until soft, soften the cream cheese at room temperature, separate the egg whites and yolks, and heat the butter over water to melt.

2. Crush the biscuits into foam, then add melted butter to form a butter cake batter.

3. Pour the butter cake batter into a six-inch round cake mold, flatten it with a spoon, and place it in the refrigerator for later use.

4. Add 50g of white sugar to the softened cream cheese, beat with a whisk until it is textured, smooth and grain-free, then add the beaten egg yolk (not recommended), rum, and lemon juice, stir clockwise until evenly distributed. Add the blueberry jam and stir evenly clockwise to form a blueberry cheese paste.

5. Mix the whipping cream and milk, heat in the microwave for one minute, and add the soaked gelatine slices. Stir clockwise until obvious lines appear. Add the milk cream into the blueberry cheese paste in three batches, and mix evenly from the bottom up.

6. Pour the mixed blueberry cheese paste into a six-inch round mold with a cake base, and shake it lightly a few times to release air bubbles. Refrigerate for more than 4 hours, then unmold and serve. The above is the recipe for six-inch blueberry jelly cheesecake. If you are interested, please make a blueberry jelly cheesecake quickly.

   

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