Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, blueberry cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. Place frozen blueberries on top of cake.
Blueberry cheesecake is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Blueberry cheesecake is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook blueberry cheesecake using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry cheesecake:
- Make ready 3 pkts digestive biscuits
- Make ready 1/2 cup melted butter
- Take 1 pkt cream cheese
- Take 1/4 th cup powdered sugar
- Take 200 gms thick cream
- Take 1 tsp vanilla essence
- Get 1 cup blueberry
- Prepare 2 tbsp sugar
- Get 1 tbsp lemon juice
- Take 1 tbsp gelatine
- Prepare 4 tbsp water
Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust. Guests will be begging for seconds! This delicious blueberry cheesecake is topped with a fresh blueberry topping, and made with lighter cream I was reminded of the fact this week on my first attempt at this blueberry cheesecake recipe. Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor.
Instructions to make Blueberry cheesecake:
- In a sauce pan add blueberries, 2 tbsp of sugar and lemon juice and cook on low flame till sugar dissolves and blueberries become soft. Switch off the flame and let it cool. Blend into smooth paste.
- Put the digestive biscuits in a blender and blend into fine powder.
- Take a spring pan cake dish add the crushed biscuits and melted butter, mix well and spread evenly on the base and press it tightly with fingers and allow it to set in the fridge for 1 hour.
- In a bowl add softened cream cheese and powdered sugar and whip till it gets creamy. Add chilled cream and vanilla essence and whip till soft peaks form.
- Pour the blueberry compost into the cream cheese mix and gently mix till all ingredients get incorporated.
- In a bowl take 4 tbsp of water and add gelatine, let it sit for 10 minutes. Microwave for 15 seconds and mix well. Let it cool down and pour into the batter. Mix well.
- Take the spring pan dish from the fridge and pour the batter on the biscuit layer. Cover the cake pan with cling film and put it back in the refrigerator for setting overnight.
- Garnish with fresh blueberries. Cut into slices and serve.
Blueberry Cheesecake Bars for the weekend! Blueberries and cheesecake are a match made in heaven. I love making them in bar form - though less impressive looking than a towering cake, it's. I'm a huge cheesecake fan and this is the best cheesecake recipe I've tried. The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match!
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