° blueberry puree:

° 2 cups of blueberries

°1/2 cup sugar

° 1 tablespoon of cornstarch

°1 1/2 tablespoons lemon

°2 large slices of lemon peel

+ Graham Crest:

° 2 cups of graham crackers

°1/4 cup sugar

°1/3 cup melted butter

+ Cheese filling:

 ° 8 oz of softened cream cheese

° 1 can of sweetened condensed milk (Eagle brand)

°2 cups sour cream

° 1 teaspoon vanilla

Prepare raspberry puree

1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and peel. Bring it to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes or until mixture thickens. Removing from heat & leave to cool totally. Removing lemon peel.

Preparing graham cracker

2. Meanwhile, in a bowl, mix the breadcrumbs with sugar and butter until the mixture is well moistened. Press the mixture into a 9-inch (23 cm) square tray lined with parchment paper. Freeze for 30 minutes or until crust is firm.

Preparing the cheese filling

3. In bowl, use an electric mixer, beating cream cheese & condensed milk until smooth. Add sour cream also vanilla and mix well. Pour cheese fill on reserved crust & distribute evenly. Place the raspberry puree by spooning over the cheese filling. Using the tip of the knife, but without touching the peel, draw swirls in the filling to create a marbled effect. Cover and freeze for 6 hours or until cake is firm. Letting to soft slightly in refrigerator for 30 min before serve. (The cake will keep for up to two days in the freezer.)

Enjoy!