Recipe: Tasty Blueberry cheesecake

Blueberry cheesecake. 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. This blueberry vegan and gluten free cheesecake will blow your mind.

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. You can cook Blueberry cheesecake using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Blueberry cheesecake

1. You need of digestive cookies.
2. You need of melted unsalted butter.
3. Prepare of cream cheese unsalted.
4. It's of whipping cream.
5. Prepare of gelatin.
6. It's of water.
7. You need of blueberries.
8. It's of water.
9. It's of gelatin.
10. Prepare of sugar.

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. Blueberry Cheesecake Recipe photo by Taste of Home.

Blueberry cheesecake step by step

1. Put digestive biscuits in a food processor and crush them nicely. Add melted butter until well combined..
2. 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..
3. In a bowl beat cream cheese untul fluffy..
4. Separately beat whipping cream until stiff peaks form. Now combine the cream cheese and whipping cream together.
5. 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.
6. 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..
7. 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..
8. 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..
9. Place the cheesecake back in fridge and let it cool for another hour. Serve chilled and enjoy ❤.

Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. 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.

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