Recipe: Blueberry Cheesecake

 This cheesecake is great for summer, being no-bake and light and fluffy. The blueberries also make is really pretty.

No-Bake Blueberry Cheesecake
1 3/4 cups (200g) graham cracker crumbs or butter cookie crumbs
2 cups (300g) blueberries, fresh or frozen
2/3 cup (160mL) heavy cream
2 tbsp sugar
1 heaping tbsp (10g) gelatin
1 tsp vanilla extract or 1 tbsp vanilla sugar
1/3 cup (80g) melted butter
2 cups (450g) cream cheese
1 cup (125g) powdered sugar
1 tbsp lemon juice
3 tbsp water
1 cup (150g) fresh blueberries for decoration on top


Combine graham cracker crumbs and melted butter. 



Press into the bottom of a 9-10 inch springform pan.  


In a saucepan, add 300g blueberries, lemon juice and sugar and heat over medium heat until mixture becomes jam-like. Use a stick blender to puree the blueberries. Allow to cool completely. 





Combine gelatin and water to allow the gelatin to bloom. 


In a large bowl, beat cream cheese, powdered sugar, and vanilla. 



Add in blueberry mixture. 


Beat in gelatin. 


Whip cream to soft peaks and fold into blueberry mixture. 




Pour into graham cracker crust. 


Refrigerate at least 4 hours. Remove from springform and decorate with fresh blueberries.

Mine was a bit soft because I didn't let the blueberries cool long enough before adding it to the recipe. So, if you want yours to set up properly, allow the blueberry mixture to cool completely before adding it to the cream cheese mixture.
On the plus side, it tasted amazing. I would definitely make it again.


Watch us make this recipe on our YouTube channel here: https://youtu.be/MPof7AN0bQc
Schaut zu wie wir dieses Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/k3P5l87mDbo

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