No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!
INGREDIENTS FOR YIELDS
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter melted
For the filling:
300g (10.5oz) Blueberries fresh or frozen
2 tablespoons (25g) Sugar
2 cups (450g) Cream cheese
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup (125g) Powdered sugar or less if your blueberries are very sweet
10g Gelatin powder
50ml Cold water
For the topping:
7g gelatin powder + 35ml cold water
180g (6.5oz) blueberrie fresh or frozen
2 tablespoons (25g) sugar
In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
In a small saucepan, heat blueberries, lemon juice and sugar. until sugar is dissolves and the berries softened. Blend until smooth. Let cool
In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.
Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.
Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smoot. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
What can I use as a substitution for the heavy cream?Reply
Consider trying canned coconut cream. (not coconut milk)Reply
Is this possible to make with ricotta cheese too?Reply
Yes, it is possible.Reply
What can be a substitute for gelatin and in what quantity?Reply
I'm guessing you can use cornstarch or agar-agar but the quantity is what I'm stuck on as wellReply
Beautiful, delicious and thank you for the share Chef 💞Reply
Thank you very much for the recipe, it was very easy to follow. The cake came out great, “something heavenly ”, according to my sister. :)Reply
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