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@belasalwaaa: #mrrafflesbandung #mrrafflesbistorandbar #cafedibandung #cafeinbandung #bistroandbarbdg

Bela salwa
Bela salwa
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Sunday 05 July 2026 11:46:05 GMT
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upside down blueberry cheesecake🫐🍰 Ingredients: Blueberry compote: 300g (2 cups) frozen blueberries 60g (1/4 cup+ 1 tbsp) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp water Crust: 400g (62 pcs) biscoff cookies 160g (2/3 cup) unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 150g (2/3 cup) greek yogurt or sour cream 250ml (1 cup) heavy cream 50g (1/3 cup) powdered sugar 2 tsp vanilla Pinch of salt Instructions: Berry Compote: 1. In a saucepan over medium heat, cook the blueberries, sugar, and lemon juice, stirring occasionally, until the sugar dissolves and the blueberries soften, about 6-8 minutes. 2. Mix the cornstarch and water to make a slurry. 3. Stir it into the blueberries and cook for 1-2 minutes, or until thickened. 4. Transfer to a bowl, cover directly with cling wrap, and refrigerate until completely cooled. Cheesecake: 1. For the crust, crush the biscoff cookies using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin. 2. Mix with the melted butter, then press firmly into the bottom and sides of a lined 8-inch pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 4. Add the greek yogurt, vanilla, and salt, then mix until well combined. 5. Mix in the melted white chocolate until smooth. 6. In a separate bowl, whip the heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. 7. Spread about half of the cheesecake filling evenly over the prepared crust. 8. Spoon the chilled blueberry compote into the center and gently spread it, leaving a small border around the edges. 9. Top with the remaining cheesecake filling and smooth the surface. Cover with plastic wrap and refrigerate overnight, or until fully set. 10. Carefully invert the cheesecake onto a serving plate, remove the pan and parchment, smash and enjoy! #upsidedowncheesecake #cheesecake #nobakedessert #blueberrycheesecake #dessert
upside down blueberry cheesecake🫐🍰 Ingredients: Blueberry compote: 300g (2 cups) frozen blueberries 60g (1/4 cup+ 1 tbsp) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp water Crust: 400g (62 pcs) biscoff cookies 160g (2/3 cup) unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 150g (2/3 cup) greek yogurt or sour cream 250ml (1 cup) heavy cream 50g (1/3 cup) powdered sugar 2 tsp vanilla Pinch of salt Instructions: Berry Compote: 1. In a saucepan over medium heat, cook the blueberries, sugar, and lemon juice, stirring occasionally, until the sugar dissolves and the blueberries soften, about 6-8 minutes. 2. Mix the cornstarch and water to make a slurry. 3. Stir it into the blueberries and cook for 1-2 minutes, or until thickened. 4. Transfer to a bowl, cover directly with cling wrap, and refrigerate until completely cooled. Cheesecake: 1. For the crust, crush the biscoff cookies using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin. 2. Mix with the melted butter, then press firmly into the bottom and sides of a lined 8-inch pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 4. Add the greek yogurt, vanilla, and salt, then mix until well combined. 5. Mix in the melted white chocolate until smooth. 6. In a separate bowl, whip the heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. 7. Spread about half of the cheesecake filling evenly over the prepared crust. 8. Spoon the chilled blueberry compote into the center and gently spread it, leaving a small border around the edges. 9. Top with the remaining cheesecake filling and smooth the surface. Cover with plastic wrap and refrigerate overnight, or until fully set. 10. Carefully invert the cheesecake onto a serving plate, remove the pan and parchment, smash and enjoy! #upsidedowncheesecake #cheesecake #nobakedessert #blueberrycheesecake #dessert
coup d’tête patate patate patate #mounir #Love #lacrim
coup d’tête patate patate patate #mounir #Love #lacrim


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