Crust:
1 1/2 cups graham cracker crum
1 tablespoon sugar
1/2 cup (approx. 100g) softened butter
1 teaspoon lemon juice and grated rind (optional)
Cheesecake filling:
500gm cream cheese
250gm sour cream
1/2 tin of Comstock Blueberry pie filling
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
Topping:
1/2 can of Comstock Blueberry pie filling
1/2 can of Comstock Blueberry pie filling
To prepare crust:
Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer or place the biscuits in pholythene bag(with zipper) and crush it with a rolling pin/bottel to make crumbs fast and easy.
Mix all dry ingredients and add butter to bind. Mash well.
Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer or place the biscuits in pholythene bag(with zipper) and crush it with a rolling pin/bottel to make crumbs fast and easy.
Mix all dry ingredients and add butter to bind. Mash well.
*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.
Grease a 20cm(8") cake tin with butter,pour the base mixture into the tin and press it flat and even.
Store in the fridge,while you prepare the filling..
To prepare filling:
Using a mixer, gentle beat together the cream cheese,sour cream,vanilla extract and lemon juice untill smooth.Fold in 1/2 tin of the blueberry and mix well.
Using a mixer, gentle beat together the cream cheese,sour cream,vanilla extract and lemon juice untill smooth.Fold in 1/2 tin of the blueberry and mix well.
To assemble:
Bring out the cake tin from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap the cake tin lightly to set and release some air bubbles.
Cover pan and chill for a few hours.
Top with blueberry pie filling or fruit before serving.
Decorate with 1/2 tin of the blueberry and serve.......
YUMMY..........LOVE IT..
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