BLUEBERRY CHEESE CAKE

If you’re a fan of cheesecake, you know that the mother of all flavours is the blueberry. The fluff and creamy cheesecake positioned strategically atop a biscuit and crowned by blueberries is on top of every good dessert menu list. Individually delicious sections and put them together to create a magical combination of heavenly taste. This dessert is a good option for that special occasion you have been gearing up for. It has the knack of making its taster a happy one. Thankfully, this dessert is not restricted to any season as it can be made of frozen blueberries. If you are unable to procure fresh or frozen blueberries, opt for the blueberry paste. No compromise on taste. A delicious recipe awaits your reading.

PREP 1 hour 15 mins

SERVES 12

INGREDIENTS

1 cup cracker crumbs
¼ cup melted butter
1 cup sour cream
¾ cup white sugar
2 cups blueberry (Fresh or Frozen)
1/3 cup blueberry jelly
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 packets cream cheese
4 eggs

LETS COOK IT UP!

In a mixing bowl, mix together the crumbs, 2 tablespoons of sugar and the butter.

Once thoroughly mixed, pour this mixture into a 9inch pan and press down to the bottom.

In another bowl, mash the cream cheese to make it soft. Then beat in the sour cream, remaining sugar, eggs, vanilla and flour.

Once completely beaten through, pour this mixture into the crumbs pan, over the crumbs. Bake in a preheated oven at 165 degrees C for 1 hour or until it seems firm enough when touched.

Once the cake has cooled, take it out from the pan by first making the edges loose. Place the frozen or fresh blueberries at the top of the cake and then glaze the melted jelly on top of the blueberries. Chill until it is time to serve.

All set to impress!

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