1 cup heavy cream, whipped
Possible Replacements:
Graham Crackers: Digestive biscuits or shortbread cookies
Blueberries: Raspberries or strawberries
Blueberry Jam: Raspberry jam or blackberry jam
Insturctions :
Combine crushed graham crackers, melted butter, and granulated sugar. Press the mixture into the bottom
of a springform pan to create the crust.
Chill the crust in the refrigerator for at least 30 minutes.
In a blender, puree blueberries and blueberry jam until smooth.
In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and
creamy.
Gently fold in the whipped cream into the cream cheese mixture.
Pour half of the cream cheese mixture over the crust. Layer with half of the blueberry puree.
Repeat the layers and use a knife to gently swirl the blueberry puree into the cream cheese mixture.
Refrigerate the cheesecake for at least 4 hours or overnight until set.
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