Name: No-Bake Blueberry Cheesecake
Yield: 8 servings
Cuisine: American
Ingredients: 200 g biscuit crumbs; 1 teaspoon melted butter; 300 g fresh or frozen blueberries; 2 tablespoons sugar; 1 tablespoon lemon juice; 10 g gelatin powder; 50 ml cold water; 2 cups cream cheese; 1 cup powdered sugar; 2/3 cup heavy cream; 1 teaspoon vanilla extract; 180 g blueberries; 7 g gelatin powder; 35 ml cold water; 70 ml water

Method

Crush the biscuits into small crumbs and mix with melted butter. Press into the bottom of an 8-inch springform pan and refrigerate while preparing the filling.
Cook 300 g blueberries with 2 tablespoons sugar and 1 tablespoon lemon juice over medium-high heat until the sugar dissolves and the blueberries soften. Remove from heat and blend until smooth. Let it cool.
Dissolve 10 g gelatin in 50 ml cold water and let sit for 10-15 minutes until gelatin becomes translucent.
In a bowl, beat 2 cups cream cheese with 1 cup powdered sugar until smooth. Add 2/3 cup heavy cream and 1 teaspoon vanilla extract and beat until soft peaks form.
Mix the cooled blueberry mixture into the cream cheese mixture until smooth.
Dissolve the gelatin in the microwave for 15 seconds, then add a few large spoonfuls of the cheesecake mixture to the gelatin and stir. Pour the gelatin mixture into the cheesecake mixture and combine.
Pour the filling over the biscuit crust and refrigerate for 1 hour.
For the blueberry topping, dissolve 7 g gelatin in 35 ml cold water and let sit for 10-15 minutes until gelatin becomes translucent.
Cook 180 g blueberries with 2 tablespoons sugar and 70 ml water over medium-high heat until the sugar dissolves. Remove from heat and blend until smooth.
Add the gelatin to the blueberry mixture and stir until dissolved. Let it cool to room temperature, then refrigerate overnight before pouring over the cheesecake.

Helpful tips

Allow the cooked blueberry mixtures to cool before combining them with the cream cheese filling.
Temper the dissolved gelatin with a little cheesecake mixture before adding it to the full bowl.
Do not boil gelatin because excessive heat can weaken its setting ability.
Chill the cheesecake until fully set before removing it from the tin.
The listed butter quantity and the order of chilling and adding the final topping should be verified from the source.

Storage

Keep refrigerated and covered for up to 3 days. Do not leave the cheesecake at room temperature for extended periods. Freezing may affect the gelatin texture.