Bake Blueberry Cheesecake from Reyes Mcqueen's blog

roscon de reyesAs I recently have a little time, I was searching on the internet the other day. In need of fresh, stirring tips, inspiring recipes that I have never tested before, to surprise my loved ones with. Looking for quite some time yet could not find too many interesting stuff. Right before I thought to give up on it, I came upon this tempting and simple dessert simply by chance. The dessert seemed so scrumptious on its pic, it required urgent actions.
It was not so difficult to imagine just how it is made, how it tastes and how much boyfriend will want it. Actually, it is rather simple to delight him when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I visited the page: Ambitiouskitchen and then used the simple instuctions which were accompanied by wonderful snap shots of the process. It just makes life much simpler. I could suppose it is a bit of a hassle to take photographs in the midst of baking in the kitchen as you most often have gross hands so that i highly appreciate the commitment she put in to build this blogpost and recipe easily followed.
Having said that I'm empowered presenting my own, personal recipes in the same way. Many thanks for the thought.
I was tweaking the main mixture to make it for the taste of my family. Need to mention it had been an incredible outcome. They prized the flavour, the overall look and enjoyed having a delicacy like this in the midst of a stressful week. They basically demanded even more, a lot more. Thus next time I'm not going to make the same miscalculation. I'm likely to multiply the amount to make them pleased.

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Summer offers absolutely flown by and I know you've probably been wondering where I've been! Only one revise ( no-bake Nutella cheesecakes ) in 8 weeks, right? Well, I've dedicated all my time through the school holidays to my four cheeky monkeys, and I just didn't have any moment to create photos and compose posts. I used to be still cooking food and baking occasionally, though…
…as you can see (even more photos at Instagram )! However now that the kids are back in college (hooray!) I could start this blogging matter again!
So the other day I gave you person Nutella cheesecakes, but this week, I'm sharing with you a wonderful recipe I found at Gastro Luv for no-bake blueberry cheesecake.
The recipe comes from Gabriela's mother and is a popular among her family, and I can definitely see why. The formula uses minimal elements, can be ready quickly and the outcome is truly spectacular (both in display and taste!).
The crust is simply an assortment of crushed graham crackers (I used digestive biscuits) and melted butter. The filling up uses a mix of cream cheese, mascarpone and fresh whipped cream, and this is certainly topped with a brand new blueberry sauce.
Gabriela's mum's cheesecake recipe is now a favorite among my own family; my husband, who usually isn't a buff of cheese-anything, devoured three slices all in one night!
And what isn't to love? It's easy, quick, delicious, crowd-pleasing and looks gorgeous!
3.5 from 2 reviews
A quick and easy crowd-pleasing blueberry cheesecake recipe that looks beautiful and preferences delicious!
3 tablespoons melted butter
2 tablespoons dark brown sugar
4 oz (115g) cream parmesan cheese, softened
⅓ cup caster sugar free sponge cake
1 tablespoon vanilla extract
3 tablespoons corn starch dissolved in ¼ cup water
1 tablespoons lemon zest
Combine graham cracker crumbs, melted butter and brown sugar in a dish and mix until the crumbs have already been thoroughly coated with the butter. Press securely into the bottom level and sides of the 8-inch springform pan. Chill.
In a moderate dish, combine mascarpone, cream cheese, sugars, lemon juice and vanilla and whisk until even and creamy. Reserve.
Whisk cream in another bowl until stiff peaks type. Gently flip the whipped cream in to the cream mozzarella cheese combination. Pour the filling into the prepared crust, using a toned spatula to flatten the very best. Cover and chill several hours or overnight.
For the sauce, combine blueberries, water, lemon juice and sugars in a small saucepan. Make over medium warmth, stirring gently before sauce reaches a boil. Reduce temperature, add the cornstarch & water mixture and stir gently, concerning not really break the berries, for 3 minutes, or until sauce is definitely thickened. Flip in lemon zest. Pour sauce on the cheesecake before offering. Could keep 2-3 times within an airtight container kept in the refrigerator.
Did you like this recipe?
Tried the receipe and it tastes great!
However the filling is as well soft. Any idea what could possibly be wrong ?

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