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Before you jump to Simple☆Blueberry Cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living is not that tough. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to simple☆blueberry cheesecake recipe. You can cook simple☆blueberry cheesecake using 7 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Simple☆Blueberry Cheesecake:

1. You need 200 grams Cream cheese
2. You need 150 grams Plain yogurt (unsweetened)
3. Use 2 Eggs
4. You need 80 grams Sugar
5. Take 1 tbsp Lemon juice
6. You need 3 tbsp Cake flour
7. You need 70 grams Blueberries

Steps to make Simple☆Blueberry Cheesecake:

1. Prepare all the ingredients. Wash the blueberries and drain. Cover a round cake tin with parchment paper.
2. Microwave the cream cheese for 30 seconds at 500 W to soften.
3. Add the cheese and sugar into a bowl. Mix and knead well with a whisk.
4. Add the beaten eggs and mix in. Then add the yogurt and lemon juice.
5. Add the sieved flour and stir.
6. Leave some of the blueberries for topping (I left 21 blueberries), and add the rest of them into the bowl to mix, but do not mash.
7. Pour the batter into the tin. Scatter the blueberries on top.
8. Bake for 50-60 minutes in a preheated oven at 170°C. If it is about to burn while cooking, cover with aluminum foil.
9. Test with a skewer , if it comes out clean then it's done. When cooled, let it cool in a fridge. It's more tasty to let it rest overnight.

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