8-inch Blueberry Cheesecake

Cut the butter into small cubes and soften in advance, then add sugar to the butter.

Separate the whole eggs and the egg yolks into two bowls, and beat each separately.

Sift 125 grams of low-gluten flour into the butter bowl, and use your hands to continuously knead and rub until blended.

Add 25 grams of whole egg liquid to the kneaded flour, then add 10 grams of egg yolk and mix thoroughly. Lift and knead the dough (technique: gently slap, lift) until the dough no longer sticks to your hands.

Cover the dough with plastic wrap and place it in the refrigerator to rest for more than 20 minutes. Preheat the oven to 180 degrees for 10 minutes.

Spread plastic wrap on the table, press the dough flat with a rolling pin, then roll it evenly from the sides.

Place the rolled-out pie crust upside down onto the pie pan, and use your fingers to gently press the crust so that it adheres closely to the pan, pressing the inside firmly. Use a rolling pin to press once on the pie pan and trim off the excess crust. Use your thumbs to pinch the edges of the pie pan so that the crust rises slightly above the pan, and poke small holes in the bottom with a fork, then bake in the oven for 8 minutes.

Make the cheese paste: Soften 100 grams of cream cheese, put it into a container, and add 30 grams of yogurt and 25 grams of granulated sugar.

Heat with warm water over low heat without the bottom of the container touching the water, and stir with a manual whisk. Beat until smooth, then add the eggs and set aside.

After removing from the heat, continue stirring until smooth and free of lumps.

Add 5 grams of cornstarch and mix well.

Add an egg and mix well. Preheat the oven to 190 degrees.

After the baked pie crust has cooled, add the blueberries. Pour in the cream cheese filling and use a spatula to smooth the surface.

Bake in the oven at 190 degrees for 10 minutes, then at 170 degrees for 20 minutes.

Fruit decoration.