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@touhami_empire: قوّم ما تكره.. لتصل إلى ما تحب ✨ الطريق للنجاح ماشي ديما مفروش بالورود 🌹 خاصك تمرّن نفسك على الصبر والمقاومة 👊 اليوم كتصبر على التعب، غدا غادي تفرح بالنتيجة 🚀 #Mindset #Discipline #Motivation #SuccessJourney #SelfGrowth #HardWork #StayStrong #NoPainNoGain #InspirationDaily #TouhamiEmpire

Touhami Empire
Touhami Empire
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Region: MA
Monday 29 September 2025 18:56:17 GMT
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oven to 325°F. Mix graham cracker crumbs, melted butter and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly. Step 2: Make the filling Beat softened cream cheese until smooth. Add sugar and mix. Add eggs one at a time. Mix in sour cream, vanilla, flour and lemon juice. Gently fold in ¾ cup blueberries. Pour filling over the graham cracker crust. Step 3: Bake Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan, about halfway up the sides of the springform pan. Keep water below the foil-covered springform pan. Bake at 325°F for approximately 65–80 minutes.The edges should be set, but the center should still have a slight jiggle. Turn off the oven, crack the door and let cheesecake rest for 1 hour. Remove and cool completely. Refrigerate at least 6 hours, preferably overnight. Step 4: Make the blueberry compote Add blueberries, sugar and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes. Mix cornstarch and water separately. Pour the mixture into the blueberries. Stir until thickened, about 1–2 minutes. Let cool completely. Spread the cooled blueberry compote over your chilled cheesecake. My little bakery tips Save some whole blueberries for decorating the top. Add a little lemon zest to brighten the blueberry flavor. Don't overmix once you add the eggs. Make the cheesecake the day before serving. It tastes even better after chilling overnight. Make sure the compote is completely cool before putting it on the cheesecake. #cheesecake #blueberry #bake #cook #fyp
oven to 325°F. Mix graham cracker crumbs, melted butter and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly. Step 2: Make the filling Beat softened cream cheese until smooth. Add sugar and mix. Add eggs one at a time. Mix in sour cream, vanilla, flour and lemon juice. Gently fold in ¾ cup blueberries. Pour filling over the graham cracker crust. Step 3: Bake Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan, about halfway up the sides of the springform pan. Keep water below the foil-covered springform pan. Bake at 325°F for approximately 65–80 minutes.The edges should be set, but the center should still have a slight jiggle. Turn off the oven, crack the door and let cheesecake rest for 1 hour. Remove and cool completely. Refrigerate at least 6 hours, preferably overnight. Step 4: Make the blueberry compote Add blueberries, sugar and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes. Mix cornstarch and water separately. Pour the mixture into the blueberries. Stir until thickened, about 1–2 minutes. Let cool completely. Spread the cooled blueberry compote over your chilled cheesecake. My little bakery tips Save some whole blueberries for decorating the top. Add a little lemon zest to brighten the blueberry flavor. Don't overmix once you add the eggs. Make the cheesecake the day before serving. It tastes even better after chilling overnight. Make sure the compote is completely cool before putting it on the cheesecake. #cheesecake #blueberry #bake #cook #fyp

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