INGREDIENTS:
3 ounces crushed biscuits
3 tablespoons butter, melted
1 cup frozen blueberries
3 tablespoons sugar
2 teaspoons lemon juice
2/3 teaspoon powdered gelatin
8 ounces cream cheese, softened at room temperature
1/2 cup plain yogurt
1/2 cup heavy cream, divided
3 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon powdered gelatin
10 fresh blueberries (optional)
Edible flowers (optional)
INSTRUCTIONS:
1.Place rolls in a nourishment processor and join with margarine. Press the blend into dish fixed with aluminum thwart. Join solidified blueberries, 3 tablespoons sugar and 2 teaspoons lemon squeeze in a bowl. Microwave for 2 minutes. Include 2/3 teaspoon powdered gelatin and blend well. Put aside.
2.In a bowl, join the diminished cream cheddar, yogurt, a large portion of the measure of substantial cream, 3 tablespoons sugar and 2 tablespoons lemon juice. Blend well until smooth.
3.Warmth whatever is left of the cream in the microwave until just before bubbling. Include 2/3 teaspoon powdered gelatin to join. Add this to the cream cheddar blend and blend until smooth.
4.Partition the blend equitably into three separate dishes. Include every one of the berries and a large portion of the blueberry blend fluid into one bowl. Pour in whatever is left of the fluid into the second bowl. Leave the last bowl as may be.
5.Pour in the blueberry cheesecake blends into the outside layer beginning with the darkest one, completing with the plain cheesecake blend. Refrigerate for 2 to 3 hours. Adorn with blueberries and palatable blooms if wanted.