Blueberry Cheesecake recipe
Hello friends!
I had not shared a dessert with you for some time, but today I make it up with this flavorful dessert that I made for Arturo a few days ago, to celebrate his birthday.
Years ago, when were newly-weds, we liked to order cheesecake whenever we visited a restaurant, in search of the perfect Cheesecake. The truth is that we suffered. Some were very sour (too much strawberry), other too sweet, others yet not sufficiently sweet and bland or with an intense and unpleasant cheese or egg flavor, etc. etc.
blueberry cheesecake
One of our best memories was that of a blueberry cheesecake. For us it was a novelty and also very flavorful and creamy. Enjoy!
Ingredients for crust
- 1 package of sweet crumbly cookies.
- 1 bar of butter
- (Or you can just buy a crust)
Ingredients for the cheesecake
- 1 package of cream cheese (8 ounces)
- 1 medium can of blueberries.
- 1 small can of condensed milk.
- 1 egg.
- 2 spoonfuls of lemon juice.
- 1 spoonful of vanilla.
blueberry cheesecake
Directions for the crust
Crush the cookies with the butter and extend on the bottom of the place you’re using to bake it.
Liquify (in the blender) ¼ to ½ of the blueberries (reserve the other part to decorate)
Beat the cream cheese, the condensed milk, the egg, the lemon and the vanilla. Add the mixture in the mold, to add the berries (previously blended), blend all well until you get it to marble.
Take to the oven for 30-40 minutes at 150 degrees Celsius. (300 Fahrenheit)
Allow to cool, decorate with the blueberries and refrigerate.
Enjoy!
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I’m a big fan of cheesecake, but making it has always intimidated me. This recipe seems very manageable, I will have to try it!!
Do! I’ve always been intimidated of not only that but flour and desserts in general! Fortunately my “sous chef” (and wife) is strong with the force in that area! LOL!