Almost every Christmas I make a strawberry cheesecake for dessert but this year I have been obsessed with Blueberry cheesecake since I visited the Red Hot Buffet in Leeds. So I decided to give it a try this year and see what the family thinks

Almost every Christmas I make a strawberry cheesecake for dessert but this year I have been obsessed with Blueberry cheesecake since I visited the Red Hot Buffet in Leeds. So I decided to give it a try this year and see what the family thinks. 

Ingredients:

Digestive biscuit Crust:

  • 1½ cups digestive biscuits
  • ½ cup butter melted
  • 2 tbsp granulated sugar

 

Blueberry Cheesecake:

 

  • 12 oz 1½ packages cream cheese, softened
  • ¾ cup powdered sugar
  • ½ tbsp lemon juice
  • 2 tsp vanilla
  • 2 cups whipped cream can substitute equal amount of Cool Whip
  • ½ cup blueberry sauce puree Find my blueberry sauce recipe here
  • ½ cup blueberries for garnish

Instructions

 

Digestive biscuit Crust:

 

  1. Mix the digestive biscuit crumbs and ginger nut biscuit crumbs with melted butter and sugar. Press the mixture into the bottom.

 

Blueberry Cheesecake:

 

  1. Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in the whipped cream. Gently stir in the blueberry sauce puree until just combined. Scoop the blueberry cheesecake mixture into the pan and spread it out over the crust, cover and refrigerate for at least one hour, or overnight. 

So there you go my ultimate cheesecake recipe! What’s your favourite Christmas dessert? 

Almost every Christmas I make a strawberry cheesecake for dessert but this year I have been obsessed with Blueberry cheesecake since I visited the Red Hot Buffet in Leeds. So I decided to give it a try this year and see what the family thinks

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