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Here’s a little fact about me: I love cheesecakes. I’d choose cheesecakes over moist cakes or any pastry any time. So it isn’t really a surprise that I learned how to make easy, no-frills cheesecakes at an early age.

Growing up, my mum always encouraged us to get our hands dirty in the kitchen and boy, did we listen to her. Almost all four of us know a couple of recipes. Being the eldest, I was always the one who explored the kitchen more.

In my third year of highschool, I had a small business of helping my mum get orders for her pastries. She and my dad even had a catering business once. It was in my sophomore year in college that I ventured out and started baking for myself. I even made my own business, G’s Patisseries. I baked cookies, cakes, cupcakes, brownies, and revel bars. My specialty? Chocolate Chip Cookie Dough Cupcakes. I absolutely love cookie dough.

Anyway, there was this one summer where I experimented with cheesecakes. The result? All sorts of flavors. We made my forever favorite: Blueberry Cheesecake, Oreo Cheesecake, and even a Mango one. It was a good summer— probably the summer I bloated up, LOL.

But you’re not here to read about that, are you? You’re here to read about the blueberry cheesecake recipe. So without further ado, here it is:

BLUEBERRY CHEESECAKE RECIPE

Ingredients:

• 1 pack cream cheese (philadelphia is gooood)
• Nestle cream 1 or 2 packs depending on how much you’re making
• Condensed milk (half a can or as needed)
• Gelatin plain
• Crushed grahams or graham crackers then just crush them
• Butter (half a stick)
• Canned blueberries

Recipe for crust: (1st thing to do)

• in a pan, melt butter and turn off. 
• Add in crushed grahams
• Mix together evenly. 
• Put in pan and evenly pat out crust. 
• Put in ref/freezer for 30 mins. 

Recipe for cream cheese filling:

• mix condensed milk and nestle cream. Ratio- 1 pack nestle cream: 1/2 condensed milk. 
• In a separate bowl, mix gelatin as instructed by packet. 
• Mix in your prepared gelatin with the cream cheese and cream. Set aside.

Layering:

• once the crust is hard and formed, you can add in the cream cheese mixture. Slowly fill in the pan with the cream cheese. Refrigerate/ freeze for 30 mins- 1 hr

Last step:

• Once your cream cheese is set, place blueberries on top of the mixture evenly and refrigerate for another 30 mins-1 hr. 

The end!