Blueberry Cheese Cake
Find easy and simple Blueberry Cheese Cake Recipe with a fusion of traditional and contemporary flavors. Blueberry Cheese Cake is a common dish to find in Cake Recipes category. Enhance your cooking journey and enjoy creating Blueberry Cheese Cake recipe with available user-friendly instructions in English Recipes.
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1packet digestive biscuit (10~13 biscuits)
5 tblsp unsalted butter, melted
2 tblsp sugar
1cup packages cream cheese, room temperature
3/4 cup sweetened condensed milk
1 tblsp fresh lemon juice
1/2 tsp blueberry extract (optional)
Sauce,
1cup Blueberry
2 tblsp sugar
How to make Blueberry Cheese Cake
METHOD:
In a pan pour half of berries and sugar and cook on medium heat. When berries will leave juice Stir well and cook till it become thick sauce. Turn off the heat, now add half of cup berries and leave it for room temperature, if like can use blueberry tin or pie filling.
Put biscuit in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl, stir in sugar. Add butter, and mix until well combined.
Press the crumb mixture into a 6-inch spring form pan, spread & press to flat. Chill crust in freezer at least 10 minutes.
Now make the filling. With whisk, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, don't forget scraping the sides of the bowl. Beat in the lemon juice and berry extract. Pour the filling on the chill crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 to 3 hours. Depend on freezers.
When it firm, remove cheesecake & pour stone blueberry sauce and serve.
Photo: Blueberry Cheese Cake Ingredients, 1packet digestive biscuit (10~13 biscuits) 5 tblsp unsalted butter, melted 2 tblsp sugar 1cup packages cream cheese, room temperature 3/4 cup sweetened condensed milk 1 tblsp fresh lemon juice 1/2 tsp blueberry extract (optional) Sauce, 1cup Blueberry 2 tblsp sugar Direction In a pan pour half of berries and sugar and cook on medium heat. When berries will leave juice Stir well and cook till it become thick sauce. Turn off the heat, now add half of cup berries and leave it for room temperature, if like can use blueberry tin or pie filling. Put biscuit in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl, stir in sugar. Add butter, and mix until well combined. Press the crumb mixture into a 6-inch spring form pan, spread & press to flat. Chill crust in freezer at least 10 minutes. Now make the filling. With whisk, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, don't forget scraping the sides of the bowl. Beat in the lemon juice and berry extract. Pour the filling on the chill crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 to 3 hours. Depend on freezers. When it firm, remove cheesecake & pour stone blueberry sauce and serve.
Posted By:
Shahzad Anjum, Bore wala