HOW TO MAKE BLUEBERRY CHEESECAKE ROLLS?
Cheesecake is one of my favorite desserts. What could possibly go wrong with such a decadent and delicious dessert? It’s wonderful on its own, but it can be done up in a variety of ways as you see right. I’m getting hungry just thinking about it.
Perhaps the only drawback to this delicious dessert is the period of time and work required to prepare it. The actual recipe isn’t that difficult, you don’t need to bake it in a springform pan in a water bath for about an hour before turning off the oven and opening the door. These cheesecake rolls are super easy, even my niece Camila helped me making them last week!!! And she saved the recipe to try it herself the next time!!!
These blueberry cheesecake rolls are made with just five ingredients, as the name implies. Softened Cream cheese, vanilla essence, sifted powdered sugar, crescent roll dough-refrigerated, and, of course, some fresh blueberries-go into this recipe. When it comes to steps, this recipe is about as straightforward as it gets! To begin, combine the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Once the dough has been rolled out, cut it into triangles, with the broader end facing you. Spread the cream cheese on top and sprinkle with a few blueberries before wrapping it up and setting it on a baking sheet!
After baking these cheesecake rolls for 10-13 minutes, they will be ready to serve right away — there will be no waiting. Furthermore, they are addictive, which is a good thing. Don’t try to claim that we didn’t warn you!
Soft cream cheese at room temperature, I used 3-ounces.
A half-small spoon.Of vanilla extract.
2 large spoons and Half.Of powdered sugar.
One medium tube. Of crescent roll dough, you’ll need approx.8 rolls.
Fresh blueberries, around one cup.
I started by turning the temperature of the oven to 375 degrees to preheat.
Next, I combined the softened cream cheese with vanilla extract, sifted powdered sugar in a large mixing basin using my stand mixer, canals use a hand mixer.
Along the perforated seams, I cut the canned crescent rolls into eight triangles, and on a clean, flat surface, I arranged a triangle of dough with the short, and I broad the end towards me and the long triangle pointing away.
After that, I spread a teaspoon of the cream cheese mixture over the bottom third of the dough triangle.
And I put two rows of blueberries on top of the cream cheese mixture that I spread before.
Following that, I rolled the dough forward, beginning with the end closest to me and working the way to the triangle’s tip.
And I transferred the finished roll to a baking sheet and continue with the remaining ingredients to make 8 rolls.
At this point, I baked my rolls for around 13 minutes, until they were golden brown.
I removed therefrom the oven and served them immediately to enjoy the warmness of the cream cheese inside!
I hope you’ll enjoy these blueberries cheesecake rolls, as I always did!! Every time I make them, the kids want more!! And I mean by the kids my hubby too!!!LOL!! He is a big fan of these rolls!! Once he saw them on the table he runs and eats them all!!!! But they really worth that!!!
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