BLUEBERRY CHEESECAKE TACOS
INGREDIENTS
TORTILLA SHELLS:
6 Large flour tortillas
1/2 cup Light brown sugar
Vegetable oil for frying
HOMEMADE BLUEBERRY SAUCE:
2 cups Fresh blueberries
1/4 cup Granulated sugar
7 Tablespoon Water
1 Tablespoon Lemon juice
1/2 teaspoon lemon zest
2 Tablespoon cornstarch
CHEESECAKE FILLING:
1 cup Heavy Whipping Cream
8 oz Cream cheese, softened
1/3 cup powdered sugar
1 teaspoon Lemon juice
INSTRUCTIONS
TO MAKE TORTILLA SHELLS-You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles.
Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown.
Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
TO MAKE HOMEMADE BLUEBERRY SAUCE- Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely.
TO MAKE CHEESECAKE FILLING- Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream.
Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.