How to Make Tasty Blueberry Cheese Cake

Blueberry Cheese Cake. 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. This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio.

Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust. Guests will be begging for seconds! Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. You can have Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you cook it.

Ingredients of Blueberry Cheese Cake

1. Prepare of Blueberry Puree.
2. You need 200 g of Blueberries.
3. Prepare 45 g of brown sugar.
4. You need 5 g of lemon juice.
5. It's of Biscuit Bottom.
6. Prepare 100 g of Biscuit.
7. You need 25-30 g of Melted 🧈.
8. You need of Milk.
9. Prepare of Cheesecake Body.
10. It's 200 g of Cream Cheese (melt over heat).
11. You need 50 g of brown sugar.
12. Prepare 35 g of greek yogurt (room temperature).
13. It's 5 g of Lemon Juice.
14. You need 5 g of Gelatine Sheet.
15. Prepare 120 g of Lightly Whipped Cream.
16. Prepare 65 g of Blueberry Puree.
17. Prepare of Cheesecake Top.
18. Prepare 100 g of Blueberry Puree.
19. Prepare 50 g of Whipping Cream.
20. It's 2 g of Gelatine Sheet.

This crowd-pleasing Blueberry Cheesecake Bar features juicy blueberries on a Set the bar higher with Blueberry Cheesecake Bars! This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is.

Blueberry Cheese Cake instructions

1. Add in blueberry puree ingredients into thermomix (20mins | 100° | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6).
2. Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside..
3. Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat..
4. Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge..
5. Gently whip the whipping cream & set aside..
6. Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well..
7. Add in 🍋 & yogurt, mix well..
8. Add in melted gelatine & mix quickly.
9. Add in Whipped cream & mix gently.
10. Transfer mixture into a beaker..
11. Pour in half of the mixture into the mould. Sprinkle some blueberry puree & pour rest of the mixture. Sprinkle remaining puree freely on top. Use a chopstick to draw over it..
12. Refrigerate it for 30 Minutes..
13. Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine..
14. Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge..
15. To remove, wrap the mould with steamed tower..
16. Design as desired..

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! 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.