Bake Blueberry Cheesecake

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floating island kitchenAs I most recently have a little time, I was searching on the web the other day. In search of fresh, interesting thoughts, inspirational dishes that We have never tried before, to delight my family with. Looking for a long time but could not discover any interesting stuff. Right before I thought to give up on it, I came upon this scrumptious and simple treat simply by luck on ambitiouskitchen. The dessert seemed so fabulous on its pic, that called for immediate actions.
It absolutely was not difficult to imagine how it is made, how it tastes and how much boyfriend might like it. Actually, it is extremely easy to please him in terms of desserts. Anyways, I went to the page and followed the detailed instuctions that had been combined with superb images of the task. It just makes life faster and easier. I could imagine that it is a slight hassle to take pics in the midst of baking in the floating island kitchen because you usually have sticky hands and so i genuinely appreciate the hard work she placed in to make this blogpost .
That being said I'm encouraged to present my own, personal formulas in a similar fashion. Thanks for the thought.
I was tweaking the initial formula to make it for the taste of my family. Need to say it turned out an awesome success. They prized the flavor, the thickness and loved having a delicacy such as this in the midst of a hectic workweek. They ultimately demanded even more, many more. Thus the next occasion I'm not going to make the same mistake. I'm gonna double the amount to get them pleased.

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Summer offers absolutely flown by and I know you've probably been wondering where I've been! Only one revise ( no-bake Nutella cheesecakes ) in 8 weeks, right? Well, I've devoted all my time through the school holidays to my four cheeky monkeys, and I just didn't have any time to style photos and create posts. I was still food preparation and baking sometimes, though…
…as you can see (even more photos at Instagram )! But now that the kids are back in school (hooray!) I can start this blogging point again!
So last week I gave you individual Nutella cheesecakes, but this week, I'm posting with you a wonderful recipe I came across at Gastro Luv for no-bake blueberry cheesecake.
The recipe originates from Gabriela's mother and is a favorite among her family, and I could definitely see why. The formula uses minimal ingredients, can be prepared quickly and the outcome is truly spectacular (both in demonstration and flavor!).
The crust is merely a mixture of crushed graham crackers (I used digestive biscuits) and melted butter. The filling up uses a combination of cream mozzarella cheese, mascarpone and refreshing whipped cream, which is definitely topped with a brand new blueberry sauce.
Gabriela's mum's cheesecake recipe is now a popular among my own family; my husband, who usually is not a buff of cheese-anything, devoured three slices all in one night!
And what isn't to love? It's easy, quick, delicious, crowd-pleasing and appears gorgeous!
3.5 from 2 reviews
An instant and easy crowd-pleasing blueberry cheesecake recipe that looks beautiful and tastes delicious!
3 tablespoons melted butter
2 tablespoons dark brown sugar
4 oz (115g) cream cheese, softened
⅓ cup caster sugar
1 tablespoon vanilla extract
BLUEBERRY SAUCE:
3 tablespoons corn starch dissolved in ¼ cup water
1 tablespoons lemon zest
Combine graham cracker crumbs, melted butter and brown sugar within a dish and mix until the crumbs have already been thoroughly coated with the butter. Press securely into the bottom level and sides of the 8-in . springform skillet. Chill.
In a medium dish, combine mascarpone, cream cheese, glucose, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
Whisk cream in another bowl until stiff peaks form. Gently collapse the whipped cream in to the cream parmesan cheese mix. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
For the sauce, combine blueberries, water, lemon juice and sugars in a small saucepan. Make over medium high temperature, stirring gently before sauce reaches a boil. Reduce high temperature, add the cornstarch & water mixture and stir gently, as to not really break the berries, for 3 minutes, or until sauce is normally thickened. Flip in lemon zest. Pour sauce over the cheesecake before serving. Could keep 2-3 days within an airtight container kept in the refrigerator.
Did you prefer this recipe?
Tried the receipe and it tastes great!
Nevertheless the filling is as well soft. Any idea what could be wrong ?

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