Blueberry Cheesecake


+Blueberry puree:

°2 cups blue grapes

° 1/2 cup sugar

°1 tbsp corn starch

° 1 1/2 tbsp lemon

° 2 Large slice of lemon peel

+ Graham Crosst:

°Temperature 2 cup crack crumbs Graham

° 1/4 cup sugar

° 1/3 cup melted butter

+ Cheese Filling:

°8 ounces soft cream cheese

° 1 Condensed milk can be sweetened (Eagle Brand type)

°2 cups sour cream

°1 teaspoon of vanilla


Prepare raspberry puree

1. In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice and peel. Bring even boiling. Reduce the heat and simmer, stir occasionally for 10 minutes or to mix the thickness. Remove from the heat and leave to cool completely. Remove the lemon peel.

Preparation of Graham's crust

2. Meanwhile, in a bowl, mix the breadcrumbs, sugar and butter until the mixture is well hydrated. Press a mixture into a 9-inch (23cm) square pan lined with parchment paper. Freeze for 30 minutes or until the crust coheres.

Prepare cheese filling

3. In a bowl, using an electric mixer, whisk the cheese and condensed milk until smooth. Add the sour cream as well as the vanilla and mix well. Pour the cheese over the preserved crust and spread evenly. Drop the berries purée by a spoon on the cheese filling. With the tip of a knife, but without touching the crust, draw swirls in the filling to produce a marble effect. Cover and freeze for 6 hours or until the cake is coherent. Leave to soften slightly in the fridge for 30 minutes before serving. (The cake will be kept for up to 2 days in the freezer.)