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Taher Jendoubi8
Taher Jendoubi8
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Sunday 28 September 2025 05:52:14 GMT
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The most delicious cake  Recipe:⬇️⬇️⬇️ No-Bake Blueberry Cream Cheesecake Bars Ingredients For the crust: 	•	250 g (about 2 cups) digestive biscuits or graham crackers, crushed 	•	100 g (1/2 cup) melted butter 	•	2 tbsp sugar (optional) For the cream layer: 	•	400 g (14 oz) cream cheese, room temp 	•	250 ml (1 cup) heavy whipping cream, cold 	•	80 g (2/3 cup) powdered sugar 	•	1 tsp vanilla extract For the blueberry layer: 	•	300 g (10 oz) fresh or frozen blueberries 	•	2 tbsp sugar 	•	1 tbsp lemon juice 	•	1 tbsp cornstarch + 2 tbsp water (for thickening) For topping: 	•	A handful of fresh blueberries 	•	Crushed biscuits for sprinkling ⸻ Instructions 1. Make the crust 	•	Mix the crushed biscuits with melted butter and sugar. 	•	Press firmly into the base of an 8x8-inch (20x20 cm) pan. 	•	Chill in the fridge for 20 minutes. 2. Prepare the blueberry filling 	•	In a saucepan, add blueberries, sugar, and lemon juice. 	•	Heat on medium until berries release juice. 	•	Mix cornstarch and water, pour into pan, and stir until thickened. 	•	Let it cool completely. 3. Make the cream layer 	•	Whip the heavy cream until soft peaks form. 	•	In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. 	•	Gently fold the whipped cream into the cream cheese mixture. 4. Assemble the cake 	•	Spread half of the cream layer on the chilled crust. 	•	Add the cooled blueberry mixture evenly. 	•	Top with the remaining cream layer. 	•	Sprinkle with crushed biscuits and fresh blueberries. 5. Chill 	•	Refrigerate for at least 4 hours or overnight for the best texture. 6. Serve 	•	Cut into squares with a warm knife and enjoy
The most delicious cake Recipe:⬇️⬇️⬇️ No-Bake Blueberry Cream Cheesecake Bars Ingredients For the crust: • 250 g (about 2 cups) digestive biscuits or graham crackers, crushed • 100 g (1/2 cup) melted butter • 2 tbsp sugar (optional) For the cream layer: • 400 g (14 oz) cream cheese, room temp • 250 ml (1 cup) heavy whipping cream, cold • 80 g (2/3 cup) powdered sugar • 1 tsp vanilla extract For the blueberry layer: • 300 g (10 oz) fresh or frozen blueberries • 2 tbsp sugar • 1 tbsp lemon juice • 1 tbsp cornstarch + 2 tbsp water (for thickening) For topping: • A handful of fresh blueberries • Crushed biscuits for sprinkling ⸻ Instructions 1. Make the crust • Mix the crushed biscuits with melted butter and sugar. • Press firmly into the base of an 8x8-inch (20x20 cm) pan. • Chill in the fridge for 20 minutes. 2. Prepare the blueberry filling • In a saucepan, add blueberries, sugar, and lemon juice. • Heat on medium until berries release juice. • Mix cornstarch and water, pour into pan, and stir until thickened. • Let it cool completely. 3. Make the cream layer • Whip the heavy cream until soft peaks form. • In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. • Gently fold the whipped cream into the cream cheese mixture. 4. Assemble the cake • Spread half of the cream layer on the chilled crust. • Add the cooled blueberry mixture evenly. • Top with the remaining cream layer. • Sprinkle with crushed biscuits and fresh blueberries. 5. Chill • Refrigerate for at least 4 hours or overnight for the best texture. 6. Serve • Cut into squares with a warm knife and enjoy

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