No-Bake Blueberry Cheesecake With Graham Cracker Crust
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
56
Spice
63
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Oat (old-fashioned)1 tsp
Salt5 tbsps
Unsalted Butter (melted)1 tsp
Vanilla Extract1 cup
Water1 tbsp
Sugar1 tbsp
Lemon Juice (fresh)3 cups
Blueberry (fresh)Directions:
1
Transfer to platter
2
Release pan sides
3
For crust: Preheat oven to 350°F
4
Blend first 4 ingredients in processor until graham crackers are finely ground
5
Add butter and vanilla; process until moist crumbs form
6
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan
7
Bake crust until deep golden brown, about 12 minutes
8
Cool
9
Preheat oven to 350°F
10
Blend first 4 ingredients in processor until graham crackers are finely ground
11
Add butter and vanilla; process until moist crumbs form
12
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan
13
Bake crust until deep golden brown, about 12 minutes
14
Cool
15
For filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over
16
Let stand 10 minutes
17
Stir over very low heat just until gelatin dissolves
18
Set aside
19
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth
20
Add berries; puree until smooth (some blueberry bits will remain)
21
With machine running, add warm gelatin mixture through feed tube and blend well
22
Pour filling into crust
23
Cover; chill overnight
24
(Can be made 2 days ahead
25
Keep chilled
26
) Run knife around pan sides to loosen cake
27
Release pan sides
28
Transfer to platter
29
Pour 1/4 cup water into small saucepan; sprinkle gelatin over
30
Let stand 10 minutes
31
Stir over very low heat just until gelatin dissolves
32
Set aside
33
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth
34
Add berries; puree until smooth (some blueberry bits will remain)
35
With machine running, add warm gelatin mixture through feed tube and blend well
36
Pour filling into crust
37
Cover; chill overnight
38
(Can be made 2 days ahead
39
Keep chilled
40
) Run knife around pan sides to loosen cake
41
For topping: Beat cream and sugar in medium bowl until firm peaks form
42
Spread cream mixture thickly over top of cheesecake
43
Place berries in bowl
44
Heat jam in small saucepan over low heat until just melted
45
Pour jam over berries; toss to coat
46
Mound coated berries in center of cream, leaving 1-inch plain border
47
Chill cake at least 1 hour and up to 1 day
48
Beat cream and sugar in medium bowl until firm peaks form
49
Spread cream mixture thickly over top of cheesecake
50
Place berries in bowl
51
Heat jam in small saucepan over low heat until just melted
52
Pour jam over berries; toss to coat
53
Mound coated berries in center of cream, leaving 1-inch plain border
54
Chill cake at least 1 hour and up to 1 day