Blueberry cheese cake :)
Cooking Instructions
- 1
For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside.
- 2
For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours.
- 3
Toppings: (i use blueberry jam) heaten the blueberry jam
- 4
Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :)
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