Cheesecake

فاطمة العلوينيChef

Ingredients

• 1 1/2 pack of Digestive biscuits, crushed in the electric blender
  1.5 pack
• 250 grams of butter, melted
  250 grams
• 1 pack of heavy cream, Dream Whip
  1 pack
• 200 grams of cream cheese (Philadelphia), equivalent to one pack
  200 grams
• 3/4 cup of blueberries, or raspberry jam
  0.8 cup

Steps

1. 1

   Crush the biscuits well with the melted butter and press into a thickness of half a cm in a 30 cm pan and set aside.

   Required Tools:

   Blender

   Baking Sheet

   5 min
2. 2

   To prepare the cream, whisk two packs of heavy cream, Dream Whip, with liquid milk until we get a cream mixture, then add the cream cheese and continue whisking well for at least five minutes on high speed until we get a thick white cream.

   Required Tools:

   🍳

   Whisk

   5 min
3. 3

   Spread this cream evenly over the biscuits in the pan and place the pan in the refrigerator until the cream sets slightly.

   Required Tools:

   🍳

   Refrigerator

   10 min
4. 4

   Before serving, pour the blueberries evenly over the cream across the entire pan and refrigerate it a little more.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags