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Fresh Blueberry Cheesecake


Fresh Blueberry Cheesecake


° blueberry puree:

° 2 cups of blueberries

°1/2 cup sugar

° 1 tablespoon of cornstarch

°1 1/2 tablespoons lemon

°2 large slices of lemon peel

+ Graham Crest:

° 2 cups of graham crackers

°1/4 cup sugar

°1/3 cup melted butter

+ Cheese filling:

° 8 oz of softened cream cheese

° 1 can of sweetened condensed milk (Eagle brand)

°2 cups sour cream

° 1 teaspoon vanilla


Get ready raspberry puree

  1. In a little pot, join blueberries, sugar, cornstarch, lemon squeeze, and strip. Heat it to the point of boiling. Diminish intensity and stew, blending once in a while, for 10 minutes or until combination thickens. Eliminating from heat and pass on to thoroughly cool. Eliminating lemon strip.

Getting ready graham saltine

  1. In the mean time, in a bowl, blend the breadcrumbs in with sugar and spread until the combination is very much saturated. Press the blend into a 9-inch (23 cm) square plate fixed with material paper. Freeze for 30 minutes or until hull is firm.

Setting up the cheddar filling

  1. In bowl, utilize an electric blender, beating cream cheddar and consolidated milk until smooth. Add harsh cream likewise vanilla and blend well. Pour cheddar fill on held outside and disseminate uniformly. Place the raspberry puree by spooning over the cheddar filling. Utilizing the tip of the blade, however without contacting the strip, attract twirls the filling to make a marbled impact. Cover and freeze for 6 hours or until cake is firm. Letting to delicate somewhat in cooler for 30 min before serve. (The cake will save for as long as two days in the cooler.)

Enjoy !

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