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Categories:Viewed: 117 - Published at: 5 years ago
Ingredients
- 1 1/2 Tbsp. Soft butter
- 2 c. Fresh blueberries, divided
- 1/2 c. Granulated sugar, divided
- 1 env unflavoured gelatin
- 3/4 c. Whipping cream, divided
- 1 x Egg
- 3 pkt (125 g) cream cheese, at room temperature
- 1/4 c. Icing sugar
Method
- With Christmas soon upon us I thought it would be nice to post some of my favorite cheesecakes all taken from my Simply Delicious cooking 2 cookbook.
- Have fun, Chef K
- Generously butter a 9" pie plate.
- Gently press about 1- 1/2 c. (375 ml)
- blueberries into the butter to line the pie plate.
- Sprinkle with 2 tbsp granulated sugar.
- Sprinkle the gelatin onto more than c. (75 ml) cream in a medium sauce pan to soften.
- Stir in the egg and the remaining c. (75 ml) granulated sugar.
- Place over medium heat, stirring constantly till mix thickens slightly and comes to a boil.
- Beat the cream cheese till smooth.
- Slowly add in the gelatin mix, beating till well blended.
- Beat the remaining c. (75 ml) whipping cream till stiff, fold into cream cheese mix.
- Pour mix into blueberry shell and refrigerate3-4 hrs.
- At serving time sprinkle with remaining blueberries and sifted icing sugar.
