Was up late…baking a delightfully scrumptious blueberry cheesecake.
|Aphrodite’s Delights Recipe|
2 cups of Blueberries – Drizzle several pinches of brown sugar on top of the berries, then heat on a parchment lined cookie sheet for 15 minutes at 400º
2 – 8oz. package(s) of Cream Cheese
2 tablespoons of fresh lemon juice
1 1/4 cups of evaporated cane sugar
2 teaspoons of Vanilla extract
4 eggs (room temperature)
Fold (the room temperate) blueberries into the batter.
*Be certain to add an incalculable amount of Love & an infinite amount of Gratitude whilst whipping this batter together.
4 tablespoons of melted Miyoko’s vegan butter
1 package (not box) of ground graham crackers or substitute with vanilla wafers or even millet flour. Use your hands to form this mixture into a crust, in the bottom of your 7 inch springform pan.
Bake in the oven for 10 minutes at 350º (then let cool to room temperature).
Lastly, for 45-50 minutes – bake what I’m certain will be a delectably delicious cheesecake at 325º
Store on a wire rack until room temperature (can take several hours), then store in the fridge until ready to serve. Remove the springform pan and slice accordingly.
📷 J.R. Trotter Photography©