Recipe of Ultimate Blueberry No-bake Cheesecake
Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, Steps to Prepare Ultimate Blueberry No-bake Cheesecake. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Blueberry No-bake Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry No-bake Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can cook Blueberry No-bake Cheesecake using 9 ingredients and 14 steps. Here is how you can achieve that.
I wanted to make a cheesecake that was pretty to look at as well as nice to eat, so I made it in 3 layers.
I referred to many other recipes to come up with my own original recipe.
Everyone who tries this, including myself, says it's amazingly tasty.
When heating the gelatin, make sure not to let it come to a boil. If you aren't confident that you can do this, dissolve it in a bowl suspended over a pan of hot water, even if it seems like a bother.
If you don't do this part right, it won't gel and firm up properly. For one 18 cm [7.1 in] diameter circular mold. Recipe by maricopsy
Ingredients and spices that need to be Get to make Blueberry No-bake Cheesecake:
- 100 grams Oreo cookies
- 200 grams Cream cheese
- 100 ml Heavy cream
- 100 ml Plain yogurt
- 80 grams Granulated sugar
- 50 grams Unsalted butter
- 10 grams Powdered gelatin
- 2 tbsp Lemon juice
- 2 tbsp Blueberry jam
Instructions to make Blueberry No-bake Cheesecake
- Put the gelatin in 50 ml of water, mix lightly and leave to soften.
- Take the cream filling out of the Oreo cookies, put into a sturdy plastic bag and crush using a pestle or rolling pin.
- Melt the butter in the microwave. Keep and eye on it and make sure not to over-cook it.
- Put the butter and crushed cookies in a bowl, and mix evenly.
- Line a mold with a removable bottom with the cookie mixture from Step 4. If you press it down firmly it will look nicer, and won't fall apart easily.
- Put mold from Step 5 in the refrigerator to harden the cookie crust. Put the room temperature cream cheese in a bowl, and mix with a rubber spatula or a whisk until soft.
- Add the granulated sugar, cream, yogurt and lemon juice. It's best to add it all in several batches while mixing, to ensure it is evenly combined.
- Divide the mixture into 2 portions, A and B. Put A in the refrigerator.
- Microwave the softened gelatin for a few seconds. It dissolves right away, so microwave while watching it carefully a little at a time. Do not let it boil!
- Add half the dissolved gelatin to B, and mix until evenly distributed.
- Pour B into the cookie crust lined mold that's been in the refrigerator. Drop the mold onto your counter top from a low height to eliminate any air pockets. Chill in the refrigerator for an hour.
- After an hour, mix the blueberry jam into A. Re-heat the remaining gelatin from Step 1 to dissolve it. Add this also and mix until evenly distributed.
- Pour the blueberry mixture into the mold, drop it carefully on your counter top to eliminate any air pockets, and chill until set. (I refrigerated it overnight.) To unmold the cheesecake easily, wrap a warm kitchen towel around the mold.
- Done.
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