by Home Foodie
I have a weakness for a good cheesecake and this easy recipe has stolen my heart. The graham cracker crust is the best and easiest to make and the simple ingredients make this a family favorite around our house! This is good with any kind of canned or fresh fruit.
- 1½ cups crushed LA PACITA GRAHAM CRACKERS
- ½ cup MAGNOLIA GOLD BUTTER, melted
- 2 tbsp sugar
- 1 tbsp lemon rind (optional)
- ½ tsp cinnamon powder
- 1 can blueberries in syrup (400 g)
- 1 pack MAGNOLIA CREAM CHEESE (225 g), softened
- 1 cup MAGNOLIA ALL-PURPOSE CREAM, chilled
- ¼ cup sugar
- 1 tbsp unflavored gelatin
- 3 tbsp MAGNOLIA FULL CREAM MILK
1. For the crust, mix crumbs with cinnamon, sugar, margarine and rind. Divide mixture into two then press on a 9” pie plate or removable bottom pan. Chill.
2. For the filling, beat cream cheese and sugar until light and well blended.
3. Meanwhile, bloom gelatin with 1 tbsp milk. Add remaining milk and dissolve gelatin mixture over low heat. Add to cream cheese while still hot. Mix well.
4. In a separate bowl, whip cream until stiff then fold into cream cheese mixture. Pour onto crumb-lined pan. Chill for 4-6 hours. Top with preferred topping.
Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.
2. For the filling, beat cream cheese and sugar until light and well blended.
3. Meanwhile, bloom gelatin with 1 tbsp milk. Add remaining milk and dissolve gelatin mixture over low heat. Add to cream cheese while still hot. Mix well.
4. In a separate bowl, whip cream until stiff then fold into cream cheese mixture. Pour onto crumb-lined pan. Chill for 4-6 hours. Top with preferred topping.
Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.
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