Icebox Cookie Cheesecake


31 minutes
to cook
11 minutes
6 h and 30 minutes
16 serve


Raspberry puree:
 2 cups of blueberries
 1/2 cup sugar
 1 tsp of cornstarch
 1 1/2 tsp lemon
  2 strip lemon zest
Graham's crust:
 2 c graham crackers
 1/4 c sugar
 1/3 c melt butter
 8 oz soft cream   1 can sweetened-condensed-milk (such as Eagle Brand)
 2 C sour cream
 1 tsp vanilla


Prepare raspberry puree
1. In  saucepan, mix blueberries, sugar, cornstarch, lemon juice, also peel. Bring it to  boil. Minimize heat to  and simmer, stirring occasionally, for 10 min or to mixture thickens. Remove from heat and leave to cool completely. Remove the lemon peel.
Prepare graham cracker
2. Meanwhile, in a bowl, mix the breadcrumbs with sugar and butter until well moistened. Pressure mix into a 9-inch (23 cm) square tray lined with parchment paper. Freeze about 30 min or to crust is firm.
Preparing the cheese filling
3. In a bowl, using an electric mixer, beat cream cheese and condensed milk until smooth. Add sour cream and vanilla and mix well. Pour the cheese filling over the reserved crust and distribute evenly. Place the mashed blueberries in tablespoons over the cheese filling. Using the tip of a knife, but without touching the peel, trace the rolls into the filling to create a marbled effect. Covering & freeze for 6 h or to cake is firm. Leave to soften slightly in the refrigerator for 30 minutes before serving. (The cake will keep for up to two days in the freezer.)

Enjoy !

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