My friend and housemate (JM) just received his credit card from the only bank that approved his application (RCBC). He was SUPER excited to swipe his card (he was even practicing how to swipe like SWIPER) that he decided to make blueberry cheesecake. And so we headed to SM’s Hypermarket to buy the ingredients and to swipe the card.
For the CRUST we used melted DARI CRÈME BUTTER CLASSIC, MY SAN HONEY GRAHAMS (which we crushed using the blender), SUGAR (stocked in the apartments pantry for who knows how long) and MCCORMICK CINNAMON POWDER.
For the CREAM FILLING we used 1 pack MAGNOLIA CREAM CHEESE, SUGAR (with little dead ants), ALSA UNFLAVORED GELATIN POWDER dissolved in 4 tbsp. MILK MAGIC FRESH MILK over low heat and not so chilled and fluffy ALASKA CREMA ALL PURPOSE CREAM.
For the TOPPINGS we used...
GUESS WHAT?
1 can COMSTOCK BLUEBERRY IN HEAVY CORN SYRUP
WARNING:
For those who are thinking of making this dessert, beware. This dessert needs patience and a lot of upper body strength (especially when you don’t have an electric mixer).
VERDICT:
According to our resident food connoisseur (RALPH), it was OK. He said the crust was too thick and tough, the cream wasn’t set yet and I guess, like me, he’s not a fan of blueberries.
mukha syang beetle!
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