There are many ways to make good food. It doesn't only involve using the freshest and finest ingredients, but also preparing it the right way. You want to make sure that the food you serve your loved ones is fresh, nutritious and absolutely delicious.

Polvoron Blueberry Swirl Cheesecake

Love cheesecake much? Here's a delightful treat for you! Who's up for dessert?

Ingredients

For the crust and Polvoron topping:
1½ cup      All Purpose Flour, toasted and browned
1½ cup Powdered Milk
½ cup        Sugar
1 cup         Magnolia Gold Butter Unsalted, melted

For the filling:
1½ tbsp    Unflavored Gelatin Powder
3 tbsp       Cold Water
1 cup        All Purpose Cream
1 cup        Magnolia Cream Cheese, softened
¼ cup   Sugar
1¼ cup    Canned Blueberry Topping

Procedure

1.    For the crust and topping; in a medium bowl, combine and mix well toasted flour, powdered milk, sugar, and melted butter. Divide mixture into half, one for the crust and one for the topping. Spread and flatten crust mixture in a 9-inch round removable bottom pan and place in the chiller to set. Set and refrigerate remaining mixture as well.
2.    Sprinkle gelatin powder on cold water and allow to bloom for 5 minutes. Using a double boiler, heat gelatin and stir until dissolved. Keep warm.
3.    In a mixer, whip cream until double in volume. Transfer to a bowl and keep in the chiller.
4.    Using a mixer with paddle attachment, beat cream cheese and sugar until soft and creamy. Add gelatin mixture then fold in the whipped cream.
5.    Lightly fold in blueberry topping into cheesecake batter to create a swirl effect.
6.    Pour cheesecake batter onto prepared crust and chill to set.
7.    When cake has set, transfer cheesecake to a serving plate and top with remaining chilled polvoron topping.
Makes 12 servings