Chilled blueberry cheesecake I loved!
Ingredients:
Crust:
A: 150 g Marie biscuit, crushed
2 tbsp icing sugar
130 g salted butter, melted
Cheesecake filling:
B: 250 g Philadelphia cream cheese, softened
120 g castor sugar (reduce to 100 g if you don't want it to be too sweet)
150 mL full cream milk
2 tbsp lemon juice
1 small can of NESTLÉ plain yogurt
C: 2.5 tbsp gelatine powder mixed in 5 tbsp water and double boiled until dissolved
D: 200 g dairy whipping cream
E: Blueberry pie filling (I prefer Le Apple one coz it is not so sweet)
Now, the method to combine all these ingredients into a nice chilled blueberry cheesecake..
For crust:
Combine all ingredients in A and press mixture evenly onto the bottom of a 9'' (22 cm) round springform pan. Chill in fridge for 1 hour.
For cheesecake filling:
B: Beat Philadelphia cream cheese at medium speed until soft.
Add sugar, mix well.
Add in full cream milk and lemon juice, mix well.
Add C into the mixture.
Use another mixing bowl, beat dairy whipping cream (D) at medium speed for 2 to 3 minutes. Add into the cheese mixture.
Pour the cheesecake mixture onto crust and chill in the fridge for 30 minutes.
Spread adequate amount of blueberry pie filling (E) onto the cheesecake mixture.
Chill in the fridge for 3 hours.
Enjoy ~~
