My new recipe "Blueberry Cheese Cake", I got this recipe from the back of the label of cream cheese I used, I tried this recipe because of the "No Bake" procedure and a friendly recipe :-)
Here's how to:
Ingredients:
Crust:
1 1/4 Cups Graham Cracker Crumbs
1 tsp. Cinamon (optional)
1/3 Cup Melted Butter
1 tsp. Lemon Grind
2 Tbsp. Sugar
Filling:
1/4 Cup Sugar
1 Tbsp. Unflavored Gelatin Dissolved in
3 Tbsp. Fresh Milk
1 Cup All Purpose Cream, Chilled
1 Cup BlueBerries in Syrup
Procedure:
To make crust, mix crumbs with cinnamon, sugar, melted butter and lemon rind. Press on a 9 inches pie plate or spring form pan. Chill.
For the filling, beat cream cheese and sugar until light and well blended. Meanwhile, dissolved unflavored gelatin in milk over low heat and add to cream cheese while still hot. Continue beating to blend well. In a separate bowl, whip cream until stiff and fold into cream cheese mixture.
Pour onto crumbs, lined pan. Top with blueberries in syrup. Chill for 4 to 6 hours.
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| You can serve it plain |
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| For me, I top blueberries in syrup when I serve |
The finished product of this recipe is very thin cheese cake, if you want to be more thick, just double the recipe but if you want as is the recipe, place it in small container like plastic cup for single serving. I used blueberries in light syrup, next time I try the heavy syrup to taste it better.
