INGREDIENTS:

  • Blueberries
  • 1½ cup Oreo cookie crumb
  • 21/2 tbsp butter melted
  • 1 Tbsp sugar
  • ½ Cup cream cheese/500 grams
  • 1 Egg
  • 1 Tbsp lemon juice
  • 1 ½ Cup sour cream
  • 1 Tsp vanilla essence
  • 2 Tbsp cornstarch

PREPARATION:

  • Mix Oreo crumb, sugar and butter.
  • In a separate bowl combine cream cheese and sugar with an electric mixer until smooth and creamy.
  • Add egg, lemon juice, vanilla extract, sour cream and beat well.
  • Preheat oven to 325° F.
  • Spread Oreo cookie crumb mixture inside the pan, pressing it to the bottom and slightly up on the sides.
  • Pour cheese cake mix on the Oreo layer.
  • Place the pan on the middle rack and bake for 45-50 minutes.
  • Bake until a pick inserted into the center comes out with moist crumbs.
  • Let it cool on a rack. It firms up on cooling.
  • Run a butter knife gently around the inside of the pan to release the cake from the sides.
  • Remove the cake from the pan and put it in the refrigerator for 3 hours.

Yam Blueberries

PREPARATION:

  •  Preheat the oven to 250 degrees.
  •  Combine the Blueberries and lemon juice in a large bowl.
  •  Bring the mixture to a boil, stirring constantly.
  •  Add the sugar, stir to dissolve.
  •  Finally reduce the heat to medium-low; simmer until thickened, 45 minutes to 1 hour.