How to Cook Yummy Blueberry cheese cake :)

Blueberry cheese cake :). This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. This Blueberry Cake is bursting with soft and sweet blueberries that are sandwiched between a layer of white cake and a cinnamon flavored streusel.

This cake is one of my favorite cake. :) I really like how the blueberry mixed with cream cheese taste. This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. You can have Blueberry cheese cake :) using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Blueberry cheese cake :)

You need of for the crust:.
You need 12 of graham cracker sheets.
It's 1/4 cup of sugar.
Prepare 1/2 cup (1 stick) of unsalted butter, melted.
It's of for the filling:.
It's 2 (8 oz.) of packages of cream cheese.
You need 1 cup of powdered sugar.
You need 2 cups of heavy whipping cream.
It's 1 of heaping tsp. vanilla extract.
Prepare 2-3 Tbsp. of freshly squeezed lemon juice.
Prepare of Blueberry Toppings:.
Prepare of (I use blueberry jam).

If you're skeptical about cashews' ability to replace luxuriously creamy cream cheese, you wouldn't be the first. This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too! This is the best blueberry cake EVER - it is truly delectable. The secret ingredient in the recipe is cream cheese - it makes a moist, rich and.

Blueberry cheese cake :) instructions

For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside..
For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours..
Toppings: (i use blueberry jam) heaten the blueberry jam.
Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :).

Add sour cream, vanilla and lemon extracts. The words evoke visions of an intensely moist and seriously dense cake equipped for slicing and scooping into one's mouth with And who could keep a dense cream cheese pound cake free of any fruit? This summery version stars fresh, juicy blueberries in every bite. This show-stopping blueberry swirl cheesecake needs to come with a warning label. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly.