In a large mixing bowl add the cream cheese,fresh cream and the icing sugar till it becomes extremely fluffy.
Then take the shipping cream till it becomes fluffy add the beetroot and whip it useing a whipper. After a while add the blueberry crush
Take a small bowl of water and heat it and add the gelatin till the gelatin dissolves completely.
Do not let the gelatin cool or else it will harden .
Take a blender and put biscuits in it.
Make the biscuits in a fine powder and add some butter and run it once more in the blender.
Put the biscuit powder with butter in a cake mould,baking tray,removable cake mould and spread it evenly on the mould and let it refrigerate for a while. After the cheesecake mixture is ready put it in the mould and let it set for 4 to 5 hours.
Then enjoy the wonderful blueberry cheesecake!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (224g)|
|Recipe Makes: 1|
|Calories from Fat: 198 (21%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1465mg||51 %|
|Potassium 775mg||20 %|
|Total Carbohydrate 172.3g||51 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 167.3g|
|Protein 12.5g||18 %|
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Calories per serving: 932
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