No-Bake Blueberry Cheesecake

After almost 20 years, I finally made this cake again during this most wonderful time of the year.

I used to make this with my mother when I was in high school.  I didn't know where she got the recipe but it was the first cheesecake I ever tried and I loved it! Blueberry cheesecake became an instant favorite and I can't help but compare every other cheesecake I've tried to this home-made version.  I may be biased, but I still put this at the top of my list. This cake was always present at family parties and I try to serve this when friends come over to our house.  It got all the compliments, unless they were just being polite. :)))
You may find the procedure daunting, but this one is actually very simple and quick to make.  Now, I am sharing this basic cheesecake recipe for the first time and hope you'll try this light, heavenly, velvety confection and enjoy it with your loved ones.


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 (use your brand of choice)

1 cup (1 brick) all purpose cream

1/2 cup sugar

3 tablespoons liquid milk

1 tablespoon unflavored gelatin (1 sachet of Knox)
1 teaspoon lemon juice (optional)

Topping:
1 can Comstock Blueberry pie filling

To prepare crust:
Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer like I did, to make crumbs fast and easy.
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).

* I forgot to borrow my mom's 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.

For this refrigerator cake, I suggest you add the fruit filling after you slice and plate, just before serving.  If you pour over the whole cake and refrigerate, the topping will dry and darken.

Savor this divine dessert with your choice of toppings -- strawberry, cherry, mango or peach pie fillings, fresh fruits and puree,  fruit compote, drizzle with syrup, and nuts.  I used canned Comstock fruit pie filling. Or you can go plain and "topless" just like my girl here!

There are many variations of cheesecakes nowadays, like the popular Oreo cheesecake. By using this basic no-bake cheesecake recipe, you can get creative with your own flavors and delight in this smooth, luscious, melt-in-your-mouth dessert!


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