cheesecakeblueberrylemon
No-Bake Blueberry Cheesecake
This light blueberry cheesecake uses a biscuit crust, blueberry cream-cheese filling and a thick fresh berry topping.
From YouTube · Oct 11, 2018
This light blueberry cheesecake uses a biscuit crust, blueberry cream-cheese filling and a thick fresh berry topping.
25 min
Prep time
15 min
Cook time
6 hrs 40 min, including chilling
Total time
1 eight-inch cheesecake, 12 slices
Yield
Ingredients
17 ingredients- [Crust] 170 g digestive biscuits, graham crackers or similar biscuits
- [Crust] 90 g butter, melted
- [Filling] 300 g fresh or frozen blueberries
- [Filling] 25 g granulated sugar
- [Filling] 450 g cream cheese, room temperature
- [Filling] 160 ml cold heavy cream
- [Filling] 1 teaspoon vanilla extract
- [Filling] 15 ml lemon juice
- [Filling] 125 g powdered sugar
- [Filling] 10 g powdered gelatine
- [Filling] 50 ml cold water
- [Topping] 250 g fresh or frozen blueberries
- [Topping] 8 g cornstarch
- [Topping] 50 g granulated sugar
- [Topping] Finely grated zest of 1 lemon
- [Topping] 15 ml lemon juice
- [Topping] 30 ml water
Method
16 steps- Crush the biscuits into fine crumbs and mix with the melted butter.
- Press the crumbs firmly into the base of a 20 cm or 8-inch springform tin and refrigerate.
- Combine 300 g blueberries, 25 g sugar and 15 ml lemon juice in a saucepan.
- Cook over medium heat until softened and the sugar dissolves, then blend until smooth and cool completely.
- Mix the gelatine with 50 ml cold water and leave it to bloom for 10 minutes.
- Beat the cream cheese until smooth, then mix in the powdered sugar and vanilla.
- Add the cold heavy cream and beat only to soft peaks.
- Mix in the cooled blueberry purée.
- Microwave the bloomed gelatine for 10 to 15 seconds, just until melted. Do not boil it.
- Temper the gelatine with a few spoonfuls of cheesecake mixture, then mix it back into the full bowl.
- Pour the filling over the crust and smooth the top.
- Refrigerate or freeze for about 1 hour, until firm enough to hold the topping.
- Mix the topping sugar and cornstarch in a saucepan, then add 250 g blueberries, lemon zest, lemon juice and water.
- Cook over medium heat for 5 to 7 minutes, stirring, until thickened and softened.
- Cool the topping to room temperature, spread it over the cheesecake and refrigerate for at least 5 more hours.
- Release from the tin and cut into 12 slices.
Recipe notes
Helpful tips
- Cool the blueberry purée completely before adding it to the filling.
- Do not boil the gelatine.
- Temper the melted gelatine before adding it to the full filling.
- Let the first layer firm up before adding the topping.
- Chill for the full setting time before releasing the tin.
Equipment
- 20 cm or 8-inch springform tin
- Food processor or rolling pin
- Saucepans
- Blender or immersion blender
- Electric mixer
- Mixing bowls
- Spatula
Storage
Keep covered and refrigerated for up to 3 days.
Additional tips
- Do not boil the gelatine, and keep the finished cheesecake refrigerated.
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