Gelito Special Blueberry Cheesecake a super healthy dessert.
70g graham cracker
20g melted butter
200g cream cheese
100g sour cream
65g cane sugar
8g Gelito powder
130ml heavy cream
12ml lemon juice (for personal taste)
2 cup wild blueberries (fresh or frozen) (500 ml)
¼ cup sugar (60 ml)
1 Tbsp Gelito powder (15 ml)
1 Tbsp lemon juice (15 ml)
Preheat the oven to 375 degrees with a rack in the lower third of the oven.
Butter the bottom and sides of the pan.
In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into the bottom of the prepared pan and bake until the crust is golden brown and set for 15 minutes. Remove from the oven and transfer to a wire rack to cool for 10 minutes.
In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks.
Pour boiling water into the roasting pan to come halfway up the sides of the pan and carefully transfer to the oven.
Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.
Lift cheesecake from the water bath, remove foil and parchment from outside of the pan, and chill cheesecake in the refrigerator for at least 8 hours.
Combine blueberries, sugar, Gelito powder, and lemon juice in a medium saucepan. Over low heat, cook the mixture, mashing blueberries slightly, until the sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.
Full of calcium
Enrich with protein
Good for Health