Ingredients

  • 500 ml (2 cups) of blueberries
  • 250 ml (1 cup) of sugar
  • 60 ml (1/4 cup) of water
  • 60 ml (1/4 cup) of cornstarch
  • For the crust :
  • 250 ml (1 cup) of flour
  • 125 ml (1/2 cup) of melted butter
  • 250 ml (1 cup) of finely chopped pecans
  • For cheese garishing :
  • 250 ml (1 cup) of 35% whip cream
  • 1 package of cream cheese (philadelphia) of 250 gr, melted
  • 250 ml (1 cup) of sugar
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Preparation

  • In a casserole, mix blueberries with sugar and water. Cook at low heat 15 minutes, until fruits melts.
  • In a small bowl, dilute cornstarch in 45 ml (3 tablespoons) of water added to the blueberries mixture. Continue cooking and stir until it thickers. Remove from heat ad cool down.
  • Preheat oven at 180 ºC (350 ºF).
  • In a bowl, mix flour with butter and pecans. Spread then press the mixture at the bottom of a mold of 33 cm x 23 cm x 5 cm (13 inches x 9 inches x 2 inches).
  • Oven bake 20 minutes. Remove from oven and cool down over a grill.
  • With an electric mixer, whisk cream until it forms firm peaks. In another bowl, always with the electric mixer, whisk cream cheese with sugar. Add whipped cream to the cheese mixture with a spatula then lay over cold crust.
  • Pour blueberries mixture over cheese mixture. Refrigerate 2 hours. Cut into 16 squares.

Chef's notes

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