Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberry cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Blueberry cheesecake is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Blueberry cheesecake is something which I have loved my entire life. They are nice and they look wonderful.
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. Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust.
To begin with this recipe, we must prepare a few ingredients. You can cook blueberry cheesecake using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry cheesecake:
- Get digestive biscuits
- Get melted butter
- Get cream cheese
- Prepare powdered sugar
- Make ready thick cream
- Make ready vanilla essence
- Prepare blueberry
- Make ready sugar
- Get lemon juice
- Make ready gelatine
- Take water
Blueberry Cheesecake with Blueberry Sauce (Easy Blueberry Cheesecake)Cooking Journey. Strawberry and Blueberry Cheesecake Icebox CakeLife, Love and Sugar. This No-Bake Blueberry Cheesecake is very easy to make and super delicious. It comes with a super creamy blueberry filling made with homemade blueberry sauce.
Steps 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.
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! It's simple to make and difficult to. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! You have two delicious dessert, lemon blueberry cake with cream cheese frosting and delicious blueberry cheesecake, packed in one amazing treat.
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