I made a cake with pound cake inside the blueberry cheesecake ~ I used the pound cake baked with blueberry pastry as a sheet, and it feels a bit unique and has a lot of bread, so it feels soft but heavy.
The blueberry pastry that has been baked and sunk down balances the color, and it tastes better because it is sweet and fresh. You can make it clean and easy with 3 layers ~
The pound cake tastes really good with the cheesecake, so I think you can enjoy it much differently than the soft cheesecake ~
Gently loosen the unsalted butter, add sugar, and mix. Add egg yolk and vanilla extract and mix.
Sift the flour and baking powder and mix.
Whip the egg white and, when a large bubble rises, divide the sugar into 2 and whip it to make a meringue with soft horns.
Divide the meringue into the dough 2-3 times, mix, add fresh blueberries, mix gently, put in a flatten, raise the blueberries, bake and cool in the oven preheated to 160 degrees for 25 minutes.
Fill the mold with dough and bake and cool in the oven at 180 degrees (190 degrees 20 minutes preheat) for 22 minutes.
Gently loosen the cream cheese, add sugar, mix, add plain yogurt, vanilla extract, lemon juice, mix, and add the melted gelatin.
Whip the fresh cream about 50% thinly and mix it in the dough.
Pour cheesecake dough into a 15cm mold with a sheet in the middle, flatten it, and set it in the refrigerator for 30 minutes.
Add the gelatin dissolved in blueberry puree, mix, pour into a mold and harden for 30 minutes in the refrigerator.
Add the remaining blueberry puree to the remaining cheesecake dough, mix it, pour it into a mold and flatten it for 2 hours in the refrigerator.