No Bake Blueberry Cheesecake
NO-BAKE BLUEBERRY CHEESECAKE
Crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup (approx. 100g) softened butter
1 teaspoon lemon juice and grated rind (optional)
Cheesecake filling:
1 cup (1 brick) cream cheese
1 cup (1 brick) all purpose cream
1/2 cup sugar (refined)
3 tablespoons liquid milk (if you don't have fresh milk, you can mix powdered milk with water)
1 tablespoon unflavored gelatin (1 sachet of Knox)
1 teaspoon lemon juice (optional)--this would give a hint of zest into the filling
Topping:
1 can Comstock Blueberry pie filling
Crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup (approx. 100g) softened butter
1 teaspoon lemon juice and grated rind (optional)
Cheesecake filling:
1 cup (1 brick) cream cheese
1 cup (1 brick) all purpose cream
1/2 cup sugar (refined)
3 tablespoons liquid milk (if you don't have fresh milk, you can mix powdered milk with water)
1 tablespoon unflavored gelatin (1 sachet of Knox)
1 teaspoon lemon juice (optional)--this would give a hint of zest into the filling
Topping:
1 can Comstock Blueberry pie filling
Procedure:
To prepare crust:
Crush graham crackers, if you don't have store-bought crumbs.
You can use a food processor or hand mixer, to make crumbs fast and easy. if both not available, be resourceful (^_~)... sometimes i put it in a double bag and pound it with a pestle.
Mix all dry ingredients and add butter to bind. Mash well.
*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.
Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you prefer).
* we don't have a springform pan so i used this 8"x8" baking dish and pressed down the crust with a glass bottom.
Place in the freezer to harden crust while you make the filling.
To prepare filling:
Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.
In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.
In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps).
Remove from heat, pour and beat into cream cheese mixture.
Fold in cheese mixture to the whipped cream and beat on medium to high.
Add lemon juice if you want some zest in your cream filling.
To assemble:
Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles.
Cover pan and chill for a few hours.
Top with blueberry pie filling or fruit compote before serving.
To prepare crust:
Crush graham crackers, if you don't have store-bought crumbs.
You can use a food processor or hand mixer, to make crumbs fast and easy. if both not available, be resourceful (^_~)... sometimes i put it in a double bag and pound it with a pestle.
Mix all dry ingredients and add butter to bind. Mash well.
*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.
Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you prefer).
* we don't have a springform pan so i used this 8"x8" baking dish and pressed down the crust with a glass bottom.
Place in the freezer to harden crust while you make the filling.
To prepare filling:
Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.
In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.
In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps).
Remove from heat, pour and beat into cream cheese mixture.
Fold in cheese mixture to the whipped cream and beat on medium to high.
Add lemon juice if you want some zest in your cream filling.
To assemble:
Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles.
Cover pan and chill for a few hours.
Top with blueberry pie filling or fruit compote before serving.