Ingredients

  • 500 ml (2 cups) of Oréo cookies breadcrumbs
  • 75 ml (1/3 cup) of melted butter
  • 500 ml (2 cups) of whip cream
  • 250 ml (250 gr) of soft cream cheese
  • 125 ml (1/2 cup) of sugar
  • Blueberries glaze :
  • 250 ml (1 cup) of sugar
  • 30 ml (2 tablespoons) of cornstarch
  • 250 ml (1 cup) of water
  • 500 ml (2 cups) of frozen blueberries
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Preparation

  • At the bottom of a mold of 8 inches x 8 inches, pressure the Oréo cookie breadcrumbs mixture with butter. Whisk cream cheese with sugar and whip cream. Pour over crust. Mix sugar and cornstarch in a cauldron then add water. Mix well to dilute cornstarch.
  • Add 100 ml (1/2 cup) of blueberries. Heat lightly then crush blueberries. Add blueberries left. Bring to a boil a meium-high heat, while stirring continuously until the mixture thicker, so about 4 minutes after boils. Let cool down some minutes while stirring and pour over the cake. Refrigerate at least an hour.

Chef's notes

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