Ingredients
- Blueberry puree:
° 2 cups of blueberries
°1/2 cup sugar
° 1 tablespoon of cornstarch
°1 1/2 tablespoons lemon
°2 large slices of lemon peel
- Graham Crest:
° 2 cups of graham crackers
°1/4 cup sugar
°1/3 cup melted butter
- Cheese filling: ° 8 oz of softened cream cheese
° 1 can of sweetened condensed milk (Eagle brand)
°2 cups sour cream
° 1 teaspoon vanilla
Methods :
- Prepare raspberry puree
- In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and peel. Bring it to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes or until mixture thickens. Removing from heat & leave to cool totally. Removing lemon peel.
- Preparing graham cracker
- Meanwhile, in a bowl, mix the breadcrumbs with sugar and butter until the mixture is well moistened. Press the mixture into a 9-inch (23 cm) square tray lined with parchment paper. Freeze for 30 minutes or until crust is firm.
- Preparing the cheese filling
- In bowl, use an electric mixer, beating cream cheese & condensed milk until smooth. Add sour cream also vanilla and mix well. Pour cheese fill on reserved crust & distribute evenly. Place the raspberry puree by spooning over the cheese filling. Using the tip of the knife, but without touching the peel, draw swirls in the filling to create a marbled effect. Cover and freeze for 6 hours or until cake is firm. Letting to soft slightly in refrigerator for 30 min before serve. (The cake will keep for up to two days in the freezer.)
Enjoy!
