°180 ml graham cracker crumbs
°45 ml sugar brown
°30 ml ) butter +For
°1 sachet of unflavored gelatin of 7 g
°125 ml (1/2 cup) milk
°3 pack cream cheese, 250 g each
°250 ml blueberries
°250 ml sugar
°180 ml whip cream +For
°375 ml (1 1/2 cups) whipped cream
°250 ml (1 cup) blueberries
°180 ml (3/4 cup) blueberry jam
° few mint leaves
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Preheat broiler 180°C (350°F).
In bowl, blending fixings about covering.
Line 20-cm (8-inch) springform skillet with paper.
Spread covering into skillet in an even layer, pushing down solidly.
Heat for 8 to 10 minutes. Eliminate from stove and let cool.
In a microwave-safe bowl, blend the gelatin in with the milk.
Pass on to enlarge for 5 minutes.
In the electric blender, place the cream cheddar, lemon zing and juice, blueberries and sugar.
Emulsify until you get a smooth planning.
Heat the gelatin in the microwave for 20 to 30 seconds.
Add the whipped cream for the cake to the blender, then pour in the hot gelatin while emulsifying.
Empty the blueberry blend into the form and level the surface.
Refrigerate 3 to 4 hours.
Unmold cake and top with whipped cream for embellish.
In a bowl, blend the blueberries in with the blueberry jam.
Spread over the whipped cream. Finish with mint.