Ingredients
- 450 g cream cheese, at room temperature
- 1 can (about 397 g) sweetened condensed milk
- 1 cup fresh blueberry puree
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Blender or food processor
- Measuring cup
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preparing the blueberry puree. I add the fresh blueberries to a blender or food processor and blend until completely smooth. If I want an extra-smooth cheesecake, I can strain the puree through a fine-mesh sieve to remove the blueberry skins. (See the next page below to continue steps…)
