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+For crust:

°180 ml  graham cracker crumbs

°45 ml sugar brown

°30 ml ) butter

+For cheesecake:

°1 sachet of unflavored gelatin of 7 g

°125 ml (1/2 cup) milk

°3 pack cream cheese, 250 g each

°1 lemon 

°250 ml  blueberries

°250 ml  sugar

°180 ml  whip cream

+For garnish:

°375 ml (1 1/2 cups) whipped cream

°250 ml (1 cup) blueberries

°180 ml (3/4 cup) blueberry jam

° few mint leaves


Preheat stove 180°C (350°F).
In bowl, blending fixings about hull.
Line 20-cm (8-inch) springform dish with paper. Spread hull into dish in an even layer, pushing down solidly. Prepare for 8 to 10 minutes. Eliminate from stove and let cool.
In a microwave-safe bowl, blend the gelatin in with the milk. Pass on to enlarge for 5 minutes.
In the electric blender, place the cream cheddar, lemon zing and juice, blueberries and sugar. Emulsify until you get a smooth readiness.
Heat the gelatin in the microwave for 20 to 30 seconds.
Add the whipped cream for the cake to the blender, then, at that point, pour in the hot gelatin while emulsifying.
Empty the blueberry blend into the form and level the surface. Refrigerate 3 to 4 hours.
Unmold cake and top with whipped cream for decorate.
In a bowl, blend the blueberries in with the blueberry jam. Spread over the whipped cream. Finish with mint.

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