No-Bake blueberry cheesecake recipe: easy to make, delicate and delicious cake that you must try

Ingredients:

 

For the crust:

200g biscuits

80g butter, melted

 

For the filling:

300g Blueberries, fresh or frozen

25g Sugar

450g Cream cheese

160ml Heavy cream

1 teaspoon vanilla extract

1 tablespoon lemon juice

125g Powdered sugar

10g Gelatin powder

50ml Cold water

 

Topping:

7g gelatin powder

35ml cold water

180g blueberries, fresh or frozen

25g sugar

70ml water

 

Directions: 

In a food processor crush the biscuits into fine crumbs, add melted butter and pulse until combined. Press into bottom of springform pan. Refrigerate while making the filling. In a small saucepan, heat blueberries, lemon juice and sugar. Until sugar is dissolved 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. Refrigerate the cake overnight.

 

Credit:  https://www.youtube.com/watch?v=biFsB5XJoqw