Makes for 8 servings
Ingredients:
Crust
8 oz. of graham crackers
1/2 stick of melted butter
Blueberry Filling
5 oz. of blueberries
1 teaspoon of lemon juice
1 tablespoon of sugar
5 grams of lemon gelatin powder
.6 oz. of water
8 oz. of cream cheese
1/2 cup of powdered sugar
1/3 cup of heavy cream
1/2 teaspoon of vanilla extract
Lemon Filling
5 grams of lemon gelatin powder
.6 oz.. of water
8 oz. of cream cheese
1/2 cup of powdered sugar
1/3 cup of heavy cream
1/2 teaspoon of vanilla extract
1 lemon zest and juice
Topping
10 oz. unflavored gelatin powder
1.5 oz. of water
9 oz. of blueberries
3 tablespoons of sugar
2.5 oz. of water
Decoration
Extra blueberries
Candied lemons
Preparation:
1. In a food processor, crush the graham crackers into fine crumbs. Add melted butter and pulse until it is combined. Press them into the bottom of a ten-inch, greased springform pan. Refrigerate the crust
2. To make the blueberry filling; In a small saucepan, heat up the blueberries, lemon juice, and sugar until the blueberries has softened. Pour the through a mesh strainer to get the juice out.
3. Pour the gelatin and water in a bowl and stir. Let it bloom for 10 minutes.
4. In a medium bowl, beat the cream cheese until it is soft. Add the powdered sugar, heavy cream, and vanilla extract and stir again. Add the blueberry mixture and mix until the batter is smooth.
5. Nuke the gelatin for 15 seconds. Temper the gelatin by gradually adding some of the cheesecake mixture into the gelatin before adding it completely to the batter. Stir until it is combined.
6. Pour it into the springform pan and spread it out evenly. Let it freeze in the freezer.
7. Except for the blueberry mixture part, repeat steps 3 to 6 by substituting the blueberry mixture with lemon zest and juice.
8. In a small bowl, stir the unflavored gelatin and water. Let it bloom for 10 minutes.
9. In a small saucepan, place in the blueberries, sugar, and water. Cook the mixture until the blueberries soften. Pour it through a mesh strainer to get the juice out. Then add the gelatin mixture to the juice and stir until it becomes completely saturated. Let it cool until it becomes room-temperature
10. Pour the Topping over the cake.
11. Chill the cheesecake for 4 hours.
12. Decorate it with the extra blueberries and candied lemons.
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RandomFun recipes to use when you feel like cooking something special. Most of these recipies are fun to make and easy for begginners. These are my recipies that use often of course, but if I'm using someone else's, I'll make note of that.
