Yes, there are two occassions for me to celebrate this week. Id al Zuha and my blog’s first birthday comes on the same day. It has been exactly one year since I started my blog to share my recipes with all you friends. Ever since, I have got to meet very talented and creative people all around the world, got wonderful and lovely friends and learnt a whole lot of cooking, much more than I could ever imagine.
I reckon, my blogging idea started one day when I was preparing something in the kitchen and my husband came and commented that I should start writing a blog since I spend a lot of my time google-ing recipes and reading the various blogs. At first I laughed it off, but after a few days, he himself took the initiative to start this blog and here I am.
I never imagined that my blog will have any followers or that anyone will comment on the posts :-) But today I am quite excited with the response I am getting from all of you. I would like to once again thank my inspiration and well-wisher, Nagalakshmi.
I got this home made blue berry jam which my husband’s colleague gifted him, when he was in US last month. I thought of making this cake since I always liked blue berry and wanted to do some recipes with it.
In this recipe, we can also use the whole blueberries. Blue berry is an excellent antioxidant.
Ingredients:
- Blueberry jam / Crush / Whole berry - 4tbsp
- Cream Cheese- 2cups
- Whipping Cream- 1cup
- Lemon Juice- 1tbsp
- Sugar- ¼ cup
- Vanilla Essence- 1tsp
- Marie biscuits- 1pckt
- Butter (melted)- 50gms
- Cinnamon powder- 1tsp
- Sugar- 3tbsp
Method:
- Crush the marie biscuits with a rolling pin or in a food processor.
- In this add the melted butter, cinnamon powder and sugar and crumble well till it resembles sand.
- Press this onto the bottom of greased 9- inch spring form pan and chill in refrigerator.
- Blend the cream cheese, whipping cream, lemon juice, sugar and vanilla essence until smooth. In this mix 3tbsp of blueberry jam.
- Spread this over the refrigerated crumb base and smooth the edges with a spatula.
- Keep this in the refrigerator overnoght or till it is completely set and firm.
- Run knive around the edges of the pan to loosen the cake. Release pan sides and t ransfer to a platter.
- Decorate and enjoy yummy and creamy dessert.
Note:
If there are no berries, then we can simply make the cheese cake.
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