Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, frozen blueberry cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
frozen blueberry cheesecake is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. frozen blueberry cheesecake is something which I’ve loved my entire life.
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To get started with this recipe, we have to prepare a few components. You can cook frozen blueberry cheesecake using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make frozen blueberry cheesecake:
- Prepare 1 box white cake mix, batter prepared
- Take 3 1/2 cup (12 oz) blueberries plus more for serving
- Take 2/3 cup plus 2 tbsp sugar
- Make ready 2 tbsp fresh lemon juice
- Make ready 12 oz cream cheese, room temperature
- Make ready 1 3/4 cup marshmellow fluff
- Take 3/4 cup plus 1/2 cups heavy cream
- Prepare 1 confectioners' sugar
Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle. In small saucepan, mix together blueberries, sugar, cornstarch, lemon zest and juice; bring to boil. Blueberry Cheesecake is one of my favorite desserts so I thought why couldn't I have it in a frozen yogurt.
Steps to make frozen blueberry cheesecake:
- heat oven to 350°f. pour 2 1/2 cups prepared cake batter into greases 9 inch springform pan (batter will be about 1 inch high). bake until golden and cooked throughout, about 25 min. let cool in pan for 15 min, then remove and cool completely on a wire rack. use the remaining cake batter for cupcakes or extra cake.
- clean springform pan and return cooled cake to the pan, top side down. line the inside edges of pan with long strip of parchment paper that extends at least 2 inches above rim. make sure the parchment paper is tight against the cake edge to the cheesecake filling doesnt run down sides. tape parchment to secure. transfer pan to the freezer while preparing the filling.
- puree blueberries, 2/3 cup sugar and lemon juice in food processor until smooth; set aside. in large mixing bowl beat cream cheese until very smooth. add marshmallow fluff and mix to combine. in a separate bowl whip 3/4 cup heavy cream yo firm peaks; stir into cream cheese mixture so there are no lumps. gently sir in blueberry puree.
- remove cake from freezer while and pour filling over the top. return to the freezer for 8 hours or overnight
- several hours before serving, whip 1 1/2 cups heavy cream with 2 tbsp sugar to soft peaks and dollop on top of cake. freeze again. allow cake to sit at room temperature for 15 to 30 min before serving and use a hot knife to slice. serve with extra fresh blueberries and confectioners' sugar
The sweetness of the blueberries combined with the creamy cheesecake is divine. There is something about c reamy and tangy that I just love in a dessert. Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake.
So that is going to wrap this up with this special food frozen blueberry cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
