counter hit make


Print Friendly, PDF & Email


°Blueberry puree:
°2 cups blueberries
°1/2 cup sugar
°1 tablespoon cornstarch
°1 1/2 tablespoon lemon
°2 large strips of lemon zest
+Graham Crust:
°2 cups graham cracker crumbs
°1/4 cup sugar
°1/3 cup melted butter
+Cheese filling:
° 8 oz softened cream cheese
° 1 can sweetened condensed milk (Eagle Brand type)
° 2 cups sour cream
° 1 teaspoon of vanilla

Preparing blueberry puree
1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice and zest. Bring to a boil. Reduce heat  & simmer, stir occasionally, for 10 min or to mixture thickens. Remove from heat and let cool completely. Remove the lemon zest.
Preparing the graham crust
2. Meanwhile, in a bowl, combine the breadcrumbs, sugar and butter until the mixture is well moistened. Press mixture into a 9-inch (23 cm) square pan lined with parchment paper. Freeze for about 30 minutes or until crust is firm.
Preparing cheese fill
3. In a bowl, using an electric mixer, beat cheese and condensed milk until smooth. Adding sour cream also vanilla & blend well. Pour cheese filling over reserved crust and spread evenly. Drop blueberry purée by spoonfuls on cheese filling. With the tip of a knife, but without touching the crust, draw swirls in the filling to create a marbled effect. Cover and freeze for about 6 hours or until cake is firm. Leave to soften slightly in the refrigerator for about 30 minutes before serving. (The cake will keep for up to 2 days in the freezer.)
Enjoy !


See also  Tater Tot Sloppy Joe Casserole

Leave a Reply