Recipe: Yummy Blueberry cheese cake

Blueberry cheese cake. In a small food processor, blend blueberries until no large chunks remain. In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Mash cream cheese until soft and creamy.

Blueberry cheese cake It sits in a graham cracker crust and is topped with a homemade blueberry sauce. I am a big fan of lemon. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. You can cook Blueberry cheese cake using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Blueberry cheese cake

  1. You need 500 grams of plain yogurt.
  2. Prepare 500 grams of sour cream.
  3. It’s 500 grams of cream cheese.
  4. It’s 5 tbsp of sugar.
  5. You need 1 tsp of vanilla extract.
  6. It’s 1 tbsp of lemon juice.
  7. It’s 3 tbsp of gelatin powder.
  8. Prepare 1 of hot water.
  9. You need 200 grams of biscuit digestive.

Spoon blueberry mixture over top of cake, spreading evenly. Cover and chill cheesecake in refrigerator. This Easy Blueberry Cheesecake Dessert with a light and creamy no-bake cheesecake layer is a fabulous make-ahead dessert choice for any time of year! Looking for recipes for blueberry cheesecakes?

Blueberry cheese cake instructions

  1. Grind the biscuits finely in a food processor.
  2. Add hot water and stir in the biscuits crumbs.
  3. Divide the biscuit mixture evenly over the base of the prepared cake tin and press firmly with the back of a spoon or the vack of a cup and put it in the fridge.
  4. In a bowl, mix the plain yogurt.sour cream.cream cheese.vanilla extract.lemon juice and sugar.
  5. Add gelatin melted in a hot water.
  6. Put the mixture over the biscuit.
  7. Put it in the fridge over night.

Taste of Home has the best blueberry cheesecake recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. I made this creamy cheesecake for a Fourth of July get-together with friends. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Fold excess crust under and press together to form thick crust edge; flute. Press crust mixture into the bottom of a pie plate.