Blueberry Cheesecake

Ingredients :
For Whipped Cream:
1 and 2/3 cup heavy cream-chilled
about 1/3 cup powdered sugar (to taste)
1 teaspoon vanilla
Red Velvet Crust:
3 cups graham cracker crumbs
¼ cup strawberry jam
½ cup+ 2 tablespoons unsalted butter-melted
Red gel food coloring
For Cheesecake Layer:
½ cup unsalted butter-softened
8 oz. cream cheese-softened
1 cup powdered sugar
1 teaspoon vanilla
2/3 cup diced fresh strawberries
1 cup of whipped cream
For Blueberry Jello Salad Layer:
2 (3 oz.pckg) berry blue Jello (or other flavor to your taste)
1 and 1/4 cup boiling water
2 cups blueberry pie filling
1 cup of canned squashed pineapple-depleted from juice (in the event that utilization pineapple lumps, beat it in a food processor to get fine squashed pieces)
Topping:
2 ½ cups whipped cream
Fresh strawberries halved
Fresh blueberries
¼ cup chocolate chips
Instructions :
Combine graham saltine pieces, strawberry jam, liquefied spread and red food shading( drop the variety straightforwardly in softened margarine or tough situation, it will break down better).
Blend until uniformly soaked. Press the combination in the lower part of 13 x 9 x 2 inch dish. Place the hull in the cooler to firm.
Filling:
In the first place, make the whipped cream. In a bowl beat chilled weighty cream until delicate pinnacles structure. Add powdered sugar and vanilla and keep blending until truly STIFF pinnacles structure. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and hold for garnish.
To make cheesecake layer cream together relaxed cream cheddar, powdered sugar, vanilla and mellowed margarine. Blend in 1 cup of whipped cream(do not utilize delicate whipped cream, cheesecake filling must be thick or it won’t hold thick blueberry jello salad layer on top)
Delicately crease in diced strawberries and spread over the outside. Place in the refrigerator to set.
To make the blueberry jello salad layer in an enormous bowl place 6 oz. berry blue Jello gelatin combination. Pour 1 ¼ cup bubbling water and mix for a couple of moments until the gelatin broke down totally. Put away to cool for 15-20 minutes, then, at that point, mix in squashed pineapple and blueberry pie filling. Hold on until it’s cooled to room temperature and delicate set, or spot in the ice chest to speed the cycle yet mix occasionally.
Spread blueberry jello layer over chilled cheesecake layer. Try not to pour warm blueberry jello over cheesecake layer, it will soften it.
Place in the refrigerator to chill until jello layer is set totally .
Top with outstanding whipped cream. Prior to serving orchestrate new berries on top. Dissolve white chocolate chips, move liquefied chocolate to a ziplock pack, cut off the corner and shower over lasagna. Store in the refrigerator.

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