- Blueberry puree:
- 2 cups blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 1/2 tablespoon lemon
- 2 large strips of lemon zest
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 8 oz softened cream cheese
- 1 can sweetened condensed milk
- 2 cups sour cream
- 1 teaspoon of vanilla
How to make blueberry puree
1. Mix together the blueberries, sugar, cornstarch, lemon juice, and lemon zest in a small saucepan.
Get it to boil.
Turn down the heat and let the mixture simmer for 10 minutes, stirring every now and then.
Take it off the heat and let it cool down all the way.
Take the lemon peel off.
Making the graham cracker crust
2.
In the meantime, mix the breadcrumbs, sugar, and butter in a bowl until the mixture is moist.
Press the mixture into a parchment-lined 9-inch (23 cm) square pan.
Put in the freezer for 30 minutes or until the crust is firm.
Putting together cheese fill
3.
With an electric mixer, beat the cheese and condensed milk in a bowl until they are smooth.
Adding vanilla and sour cream and mixing well.
Spread the cheese filling evenly over the crust you saved.
Spoonfuls of blueberry purée are put on top of the cheese filling.
Make swirls in the filling with the tip of a knife, but don't touch the crust. This will give the filling a marbled look.
Cover the cake and freeze it for about 6 hours, or until it is solid.
Leave in the fridge for about 30 minutes to soften a bit before serving.
(The cake can stay in the freezer for up to two days.)