Blueberry Cheesecake Ideas Blueberry Cheesecake Recipe
For blueberry cheesecake
BLUEBERRY CHEESECAKE PUREE
400 g blueberries
2.5 tablespoons of granulated sugar
2 teaspoons. lemon juice about half a lemon FOR CHEESECAKE SHELL
30 cm diameter crushed graham crackers,
5 tablespoons of melted butter
half a measure of granulated sugar
800 g soft cream cheese,
1 part granulated sugar
2 large eggs
1 teaspoon of pure vanilla extract
quarter measure sour cream
2 tablespoons flour
Kosher salt up to a quarter teaspoon
1 part blueberry puree
Whipped cream and blueberry fruit
Heat the oven for 15 minutes until it reaches 325 ° F. In a food processor, stir the blueberries until they cut into small pieces.
In a saucepan over medium heat add the blueberry puree, sugar and lemon juice and boil. When it comes to a boil, reduce the heat, let it boil slightly. Boil for about 10 minutes, stirring occasionally. Leave it aside until it reaches room temperature.
To Make a Shell:
Add the cracker crumbs, melted butter and sugar in a large bowl, mix until the mixture looks like wet sand. Press the lower and upper sides of the 28 cm diameter spring pans and spread the mixture.
Make Blueberry Cheesecake: In a deep bowl with a hand mixer, whisk the cream cheese and sugar thoroughly until the lumps are crushed. Add the eggs one by one, and mix well after each addition. Add vanilla, sour cream, Flour, salt in blueberry puree and mix well.
Pour the mixture into the crust and place on the baking tray. Pour hot water into the oven tray and cook, let the cheesecake cool for at least 5 hours.