Blueberry cheesecake is an ultimate hit. It is one of those desserts you will never get tired of. I like the way its tangy taste blends with the smooth cream cheese and cream filling. It is definitely mouth-watering.
When preparing the cheesecake, make sure that the filling is set before adding the toppings, because it might cave in. This cake is best serve chilled.
2 cups graham crackers, crushed
3 tablespoons sugar
1/4 cup margarine, melted
1/2 cup all-purpose cream
1 cup cream cheese, softened
1/4 cup sugar
1 tablespoon unflavored gelatin
3 tablespoons milk
1 can blueberry topping
Combine the crushed graham crackers, sugar and melted butter in a bowl. Mix well. Place the crust mixture in a 9inch springform pan. Press the crust onto the pan, make sure that there are no spaces. Cover the pan and refrigerate for 2-3 hours or until the crust sets.
Heat the milk in the microwave for 15 seconds or until warm. Stir in the gelatin until it dissolves.
Using an electric mixer beat the cream cheese at medium speed. Add the sugar and beat for another 2-3 minutes. Slowly pour the gelatin and milk mixture into the cream cheese mix. After, fold in the whipped cream.
Place the filling into the crust. Chill the cheesecake for 30 minutes to 1 hour or until the filling is set. Top with blueberries and serve.
Photo Courtesy Of: denn