Indulge in a delicate, melt-in-your-mouth Blueberry Light Cheesecake with this easy-to-follow guide. Perfect for beginners, this recipe balances creamy texture and fruity freshness.
Ingredients:
- 200g graham crackers, crushed
- 80g melted butter
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs, room temperature
- 200ml heavy cream
- 1 tsp vanilla extract
- 150g fresh blueberries
- 2 tbsp lemon juice
Steps:
1. Crust: Mix crushed crackers with melted butter. Press firmly into a 9-inch springform pan. Chill for 30 minutes.
2. Cheese Filling: Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in heavy cream and vanilla.
3. Fold in Blueberries: Gently fold 100g blueberries and lemon juice into the batter. Avoid overmixing.
4. Bake: Pour batter over the crust. Bake at 160°C (320°F) for 50-60 minutes until the center sets slightly.
5. Cool & Chill: Let it cool completely, then refrigerate for at least 4 hours (overnight for best results).
6. Garnish: Top with remaining fresh blueberries before serving.
Tips: For a tangy twist, add a blueberry compote layer. Ensure ingredients are room temperature for a smooth batter. Enjoy this guilt-free treat that’s as beautiful as it is delicious!
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