Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, blueberry cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Blueberry cheesecake is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Blueberry cheesecake is something that I have loved my entire life.
Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust. 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.
To get started with this particular recipe, we have to prepare a few components. You can cook blueberry cheesecake using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Blueberry cheesecake:
- Get 200 gm digestive cookies
- Make ready 4 tbsp melted unsalted butter
- Get 200 gm cream cheese unsalted
- Take 200 ml whipping cream
- Get 1 tsp gelatin
- Make ready 50 ml water
- Take 200 gm blueberries
- Make ready 1/2 cup water
- Prepare 1/2 tsp gelatin
- Make ready 1 tsp sugar
A rich, creamy, silky smooth vanilla cheesecake baked over graham cracker crust and topped with a delicious sweet. 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. Blueberry Cheesecake - a delicious holiday dessert of decadent cheesecake topped with blueberries. This No-Bake Blueberry Cheesecake is very easy to make and super delicious.
Instructions to make Blueberry cheesecake:
- Put digestive biscuits in a food processor and crush them nicely. Add melted butter until well combined.
- Take the crushed biscuits out of the processor and place them nicely on a 9 inch baking pan until well set. Place this pan in refrigerator for 20 minutes.
- In a bowl beat cream cheese untul fluffy.
- Separately beat whipping cream until stiff peaks form. Now combine the cream cheese and whipping cream together
- Soak 1 tsp gelatin in cold water for 10 minutes. Now heat this soaked gelating over a stove until all the gelatin is dissolved in water
- Pour the gelatin mixture into the cream and cream cheese mixture and whisk very well. Pour this mixture into ur biscuit mould that you had kept in refrigerator previously. Now let it set in the fridge for 4 hours.
- In a pot add 200 gm blueberries and 1/2 cup water. Cook until mushy and then add 1/2 tsp gelatin to it. Cook a bit and then turn off the flame.
- Let this mixture come to room temperature and then pour it over the prepared cheesecake that was kept in refrigerator. Make sure that your cake is chilled enough.
- Place the cheesecake back in fridge and let it cool for another hour. Serve chilled and enjoy ❤
It comes with a super creamy blueberry filling made with homemade blueberry sauce. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! 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.
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