Cheesecakes are the yummiest of all. They are just mouth-melting and best for celebrating sweet moments and memories of life. A blueberry puree into cheesecake batter, it’s extremely delicious with the most amazing blend of flavors. You wouldn’t resist one more bite of this amazing cheesecake.
Let’s have a look at the recipe:
INGREDIENTS-
FOR THE BLUEBERRY PUREE
- 2 cup blueberries
- 2 tbsp. granulated sugar
- 2 tsp. lemon juice
FOR THE CRUST
- 9 graham crackers, finely crushed
- 5 tbsp. butter, melted
- 1/4 cup granulated sugar
FOR THE CHEESECAKE
- 4 blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/4 cup sour cream
- 2 tbsp. all-purpose flour
- 1/4 tsp. kosher salt
- 1 c. blueberry puree
FOR TOPPING
- Whipped cream
- Blueberries
DIRECTIONS-
Preheat broiler to 325°. In a little food processor, mix blueberries until no enormous pieces remain.
In a little pan over medium warmth, add blueberry puree, sugar, and lemon juice. Heat to the point of boiling, then, at that point decrease warmth and let stew until marginally diminished, mixing incidentally for 10 minutes. Let cool to room temperature.
Make the outside: In an enormous bowl, blend graham saltine scraps, liquefied spread, and sugar, until the combination takes after wet sand. Press into the base and up sides of an 8″ or 9″ springform container.
Make the cheesecake: In a huge bowl utilizing a hand blender (or in the bowl of a stand blender), beat cream cheese and sugar until no protuberances remain. Add eggs, each in turn, then, at that point mix in vanilla and harsh cream. Add flour and salt and beat until just consolidated. Overlay in the blueberry puree.
Pour blend over the hull. Enclose the lower part of the skillet with aluminum foil and spot it in an enormous simmering dish. Pour in sufficient bubbling water to come mostly up the preparing container.
Heat until the focal point of cheesecake just wiggles, around 1 hour 30 minutes. Increase heat, prop open broiler entryway, and let cheesecake cool on the stove, 60 minutes.
Refrigerate cheesecake until totally chilled, no less than 5 hours, and up to expedite.
At the point when prepared to serve, top cheesecake with whipped cream and blueberries.
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