Blueberry Cheesecake

By azu  

August 11, 2010

Blueberry Cheesecake 0 5 0
  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 8 - 10 people

Ingredients

Crust:

3 cups digestive biscuits – crumbed

½ cup unsalted butter – melted

Filling:

3 cups Philadelphia cheese

2 cups whipping cream (thick / heavy)

⅓ cup lemon juice

½ cup sugar

Topping:

1 can (21 oz) Blueberry filling

Directions

1Pour the melted butter into a bowl, add the biscuit crumbs and mix well. Press into the bottom of an 8 – 10 inch, springform pan. Chill until firm.

2In a medium bowl, using an electric mixer, beat together the cheese and lemon juice until soft. Add whipping cream and continue beating with the electric mixer until batter becomes thick.

3Add the sugar and continue to beat until stiff.

4Pour on to the chilled crust, and chill several hours or overnight.

5Just before serving, top with the blueberry filling and remove the sides of the springform pan.

00:00

3 comments

  1. zeyn says:

    i kept the cheese cake in the fridge for overnight…but it does not come out nicely…

    will there be a problem if i baked this in the oven or steam cooked???…

    • azu says:

      This could be because it was not mixed well enough for the whipping cream to become thick enough. Did you use an electric mixer? I would not recommend baking it, perhaps keep it in the fridge a bit longer? If possible, try mixing the cream mixture again.

  2. diyana says:

    how come… Philadelphia cheese … changed to cream cheese?( filling does not include cream cheese )

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