Circulaire actuelle Farm Boy - Valable à partir du 17.07 au 23.07 - Page n° 5

Les produits de cette circulaire

light cake cookie cracker cheesecake oatmeal cookie knife juice fresh bowl fruit strawberry frozen sour cream cheese cream butter sugar water crust lemon blueberry raspberry

No Bake Mixed Berry Cheesecake PREP: CHIL TIME: SERVES: 25 mins 8hrs 12 Ingredients Mixed Berry Sauce 1 bag Farm Boy”* Individually Quick Frozen Berry Blend, or the same amount of fresh mixed berries (strawberries, raspberries, blueberries, blackberries) 2 Tbsp sugar or more to taste 1 Tbsp fresh Lemon juice 1 Tbsp Farm Boy” Comstarch 44 cup water Cheesecake 1 pack Farm Boy” Oatmeal Cookies, processed into crumbs, or 2 44 cups graham cracker crumbs 1/3 cup melted butter 750 g Farm Boy” Cream Cheese Spread 42 - 4 cup sugar or to taste 42 cup Farm Boy” 18% M.F. Sour Cream 2 Tbsp fresh lemon juice 1 tsp vanilla extract 44 tsp salt 1 42 cups whipping cream fresh berries for garnish IE ET INDIVIDUALLY QUICK FROZEN BERRY BLEND PRDOUT SURGELÉ INDIVIDUELLEMENT - MÉLANGE DE PF" MÈRES » FRAUSES » FRAMBONSES DIFFICUATY: FU " Ée ER ATOUT Directions 1 w » uw a e" œ 9 Prepare a 10” springform pan with parchment paper on the bottom. In à medium saucepan, combine berry blend, sugar, and Lemon juice. Cook over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook until berries are completely soft and breaking apart, about 5-7 minutes. Mash berries, breaking up the strawberries so the texture is chunky but uniform. In a small bowl, make a slurry with cornstarch and 44 cup of water. Add to fruit in pan and boil gently until mixture thickens, about 1-2 minutes. Remove from heat and allow to cool completely. In a food processor, place oatmeal cookies and process to fine crumbs. Alternatively, you can place them in a zipper bag and pound them with a rolling pin until you have fine crumbs. Place cookie crumbs in a bowl and stir in melted butter. Stir evenly and then spread on the bottom and 1" up the sides of the spring form pan. Pat down to compact and smooth the surface. Freeze while you prepare the filling. In a mixer bowl, beat cream cheese spread and sugar until light and fluffy, about 2-3 minutes. Add sour sream, lemon juice, vanilla extract, and salt and mix until combined. In a separate bowl, using whisk attachment, whip cream until stiff peaks form, about 3 minutes. Gently fold whipped cream into cream cheese mixture using a spatula. Scoop one hatf of the cheesecake mixture onto prepared crust, smoothing over the top. Dollop one third of the berry sauce over this Layer and swirl to spread gentily. Top with remaining cheesecake mixture and smooth over the top. Dollop another third of the berry sauce and swirt to spread over the surface. Cover with plastic and refrigerate until cheesecake is completely firm, at least 8 hours, but best if overnight. To unmould, run a thin knife all around the edges of the mould, then release the sides. Carefully transfer to a cake platter. 10 When ready to serve, top with rernaining berry sauce and garnish with fresh berries.