Esta es una exhibición prevé de cómo se va ver la receta de 'No Bake Blueberry Cheesecake' imprimido.

Receta No Bake Blueberry Cheesecake
by Mademoiselleigh

No Bake Blueberry Cheesecake
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 1/2 cup softened butter
  • 1 teaspoon lemon juice (optional)
  • Filling:
  • 1 cup (1 brick) cream cheese
  • 1 cup (1 brick) all purpose cream
  • 1/2 cup brown sugar
  • 3 tablespoons liquid milk
  • 1 tablespoon or 1 sachet of Knox gelatin (must be unflavored)
  • 1 teaspoon lemon juice (optional)
  • Topping:
  • 1 can Comstock Blueberry pie filling

Direcciones

  1. To Prepare Crust:
  2. Crush graham crackers.
  3. Mix all dry ingredients. Add butter to bind. Mash well.
  4. 3.Transfer and press graham mixture evenly in to the base of a pan.
  5. Cover with plastic wrap and place in the refrigerator to firm and harden crust. (It usually takes about 30 minutes for the base to firm)
  6. To Prepare Filling:
  7. Using a mixer, whip chilled cream (It is important not to over whip the cream) with 2 tablespoon sugar until stiff. Set aside.
  8. In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.
  9. In a small sauce pan, combine milk and gelatin powder. Heat until completely dissolved. Remove from heat, pour and beat into cream cheese mixture.
  10. Fold in cheese mixture to the whipped cream and beat on medium to high.
  11. Add lemon juice to add some zest in your cream filling.
  12. To assemble:
  13. Pour the mixture in the pan and place it in the freezer until set and firm.
  14. Take the cake out to room temperature 1 hour before serving.
  15. Top with blueberry pie filling or fruit compote before serving.