Blueberry (one box)
125–135 g
Lemon juice (juice of one lemon)
Oreo Cookie Crust
———— Oreo Crumbs 115 g Butter 55 g Cheese Filling ———— Cream Cheese 180 gFine sugar
30 grams Lemon juice (from half a lemon) 10 grams Gelatin 10 grams plus 2.5 grams reserved Whipping cream 220 grams (180 grams and 40 grams separated and reserved) Chocolate glazeChocolate: 25g Whipping cream: 50g Crush the blueberries and pour them into a pot. Add granulated sugar and lemon juice. Optionally, add one spoonful of blueberry jam. Cook over low heat for 7-8 minutes. (Do not peel the blueberries; they will soften and melt during the heating process.) Stir continuously to prevent sticking to the pot and to accelerate water evaporation. Cook until the mixture reaches a thick, dark purple consistency. Set aside to cool for later use. Crush the Oreo cookies and press them into the mold to form the base layer. Soften the cream cheese by warming it over a water bath. Add granulated sugar and lemon juice to the softened cream cheese, then mix and stir until well combined.
Heat the milk until warm. Soak the gelatin sheets in cold water until softened, then add them to the milk and stir until fully dissolved. Pour the milk into the cream cheese in two to three batches, stirring well after each addition. Set aside once it reaches this consistency. Whip the whipping cream with an electric mixer until soft peaks form (about 70% whipped). Add the prepared cream cheese batter into the whipped cream in three batches, mixing thoroughly after each addition. Mix until it reaches this state. The cheese batter is now complete. Divide the cream mixture evenly into three bowls. Take two portions of the cheese batter. Add one tablespoon of blueberry jam to one portion, and two tablespoons of blueberry jam to the other, adjusting to achieve the desired color. Reserve the remaining blueberry jam for later use. (The amount can be adjusted according to the desired color intensity.) Pour the white cheese batter into the mold first, then firmly tap the mold on the counter to level the surface.
Refrigerate for 15-20 minutes. After removing from the refrigerator, the mixture should hold its shape when held upright without flowing. (Second layer) Following the previous steps, first add the light blueberry cheesecake mixture, refrigerate until set, then pour in the dark blueberry cheesecake mixture, allowing each layer to set thoroughly in the refrigerator before adding the next. (Third and fourth layers) Finally, take the remaining blueberry sauce, add 4-5 small spoonfuls of water, heat, then add 2.5g of gelatin sheets, stirring until fully dissolved. Allow the mixture to cool before applying the final glaze. After glazing, refrigerate for 6-7 hours. (Fifth layer) After removing from the refrigerator, use a hairdryer to blow hot air along the edges of the mold for several rounds. Once the mold is no longer cold to the touch, the cake can be unmolded. Optionally, decorate with a chocolate glaze according to personal preference. Mix chocolate and whipping cream at a ratio of 1:2, heat until melted, cool to room temperature, then transfer to a piping bag for glazing. (This step can be omitted.)
