No-Bake Blueberry Cheesecake

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

1. Crush the biscuits into fine crumbs and mix with the melted butter.
2. Press the crumbs firmly into the base of a 20 cm or 8-inch springform tin and refrigerate.
3. Combine 300 g blueberries, 25 g sugar and 15 ml lemon juice in a saucepan.
4. Cook over medium heat until softened and the sugar dissolves, then blend until smooth and cool completely.
5. Mix the gelatine with 50 ml cold water and leave it to bloom for 10 minutes.
6. Beat the cream cheese until smooth, then mix in the powdered sugar and vanilla.
7. Add the cold heavy cream and beat only to soft peaks.
8. Mix in the cooled blueberry purée.
9. Microwave the bloomed gelatine for 10 to 15 seconds, just until melted. Do not boil it.
10. Temper the gelatine with a few spoonfuls of cheesecake mixture, then mix it back into the full bowl.
11. Pour the filling over the crust and smooth the top.
12. Refrigerate or freeze for about 1 hour, until firm enough to hold the topping.
13. Mix the topping sugar and cornstarch in a saucepan, then add 250 g blueberries, lemon zest, lemon juice and water.
14. Cook over medium heat for 5 to 7 minutes, stirring, until thickened and softened.
15. Cool the topping to room temperature, spread it over the cheesecake and refrigerate for at least 5 more hours.
16. Release from the tin and cut into 12 slices.