Blueberry Cheesecake

A tried-and-true, delicious homemade blueberry cheesecake. The secret is the creamy layer — and be sure to chill the cheesecake long enough before serving.

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8 servingsBack to recipeDesserts

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Prep checklist

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Layer One

1 packet or pack of crushed Digestive biscuits or regular biscuits as availablehalf a stick butter or 2 tablespoonshalf a can Qeemar cream

Layer Two

2 sachets powdered whipping cream1 cup very cold milk1 teaspoon vanilla6 Kiri cheese portionshalf a can Qamar cream2 tablespoons sugar2 tablespoons lemon jelly powder (optional)a very small amount hot water to dissolve the jellyjuice of half a lemon or orange

Layer Three

blueberry jam or strawberry preserves as desiredFor more cheesecake recipes on our site, see: Cheesecake CupsTo make balawza, here is this link: Qamar al-Din mahallabia or balawza

Step 1

Prepare Layer One: mix the crushed biscuits, melted butter and cream, press them into the cups and place them in the freezer for just 15 minutes

Cooking notes

Cheesecake Cups
Apricot (Qamar ad-Din) Muhallebi / Baloza

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