Blueberry Sauce
· 24 ounces fresh blueberries, divided (could substitute frozen blueberries)
· 1/4 cup water
· 3 tablespoons sugar
· 1 teaspoon corn starch
· Juice from half a lemon, about 1 tablespoon
· 2 cups graham cracker crumbs (from 12 graham crackers)
· 1 tablespoon white granulated sugar
· 1 stick (1/2 cup) butter, melted
Cheesecake Filling
· 1–1/2 cups heavy cream, cold
· (2) 8-ounce blocks cream cheese, room temperature
· 1–1/2 cup plain yogurt
· 1 cup confectioners powdered sugar
Container
(12) half pint (8 oz) wide mouth mason jars (could substitute small drinking glass, stemless wine glass or even 8 oz clear plastic cups).
Blueberry Sauce
• Heat a little pot over medium-high warmth.
• Reserve 1/2 measure of blueberries for embellishment. Include the rest of the blueberries, water, and sugar and corn starch to the pot.
• Mash with a potato masher utilizing medium strain to separate the majority of the blueberries. A few lumps are alright.
• Cook for around 4 minutes, or until the sauce has marginally thickened. Expel from warmth to enable it to cool. Blend in the lemon juice.
• Set aside. When it is room temperature, add it to the ice chest. You can make the blueberry sauce as long as 5 days ahead of time.
Crust
• In a medium-size blending bowl, join the graham wafer pieces and sugar. Blend to join. Gradually sprinkle in the softened spread with 1 hand, and blend to consolidate with a fork utilizing the other hand. At the point when completely blended, the outside will look like wet sand.
• Spoon in around 2–1/2 tablespoons of the morsel blend to the base of every bricklayer container. Press the pieces in an even layer at the base of the container utilizing medium weight. I utilized a dessert scoop, it fits in the container superbly. Put aside.
Cheesecake Filling
• In a stand blender with a whisk connection (or in an enormous bowl with a hand blender), beat the cool substantial cream on rapid until firm pinnacles structure, around 3–5 minutes. Exchange the whipped cream to another bowl and put aside.
• In a stand blender with an oar connection (or in a huge bowl with a hand blender), beat the room temperature cream cheddar, Greek yogurt, and powdered sugar. Begin at low speed, at that point gradually increment speed to high as powdered sugar is fused. Beat for 2 minutes until smooth.
• Add in half of the whipped cream to the cream cheddar blend and mix to join. At that point include the other portion of the whipped cream, and delicately overlay it in. You need it to remain to some degree light and vaporous. Else it will be excessively thick in the container once it cools in the ice chest.
Assembly
• Spoon around 1/3 measure of the cheesecake over the graham wafer outside in the bricklayer containers. Delicately press it in to expel any air pockets, thus it looks beautiful in the container. Something else, there will be air holes at the edge between the outside and cheesecake.
• Continue with every one of the containers until the cream cheddar blend has been uniformly separated in each container.
• To make it additional lovely, utilize a sodden paper towel to wipe any smeared cheesecake that is along the top inside.
• When the blueberry sauce is cool, spoon around 2 tablespoons of the blueberry blend over the cheesecake. Rehash with all the bricklayer containers until it is uniformly isolated.
• Cover with the covers, and refrigerate in any event 1 hour so they can get cold and firm up. Will keep in the ice chest for a multi-week, and the graham saltine pieces are as yet fresh and crunchy.
For more Details: Cafe Upper crust
Ph No: 8238137060
