No-bake Cheesecake with Blueberry Sauce

August 25, 2020
This no bake cheesecake is light and dreamy and really easy to make, you don't even need an oven. A little slice of heaven! Make this dessert to celebrate any occasion and watch your guests enlighten at the sight of this cheesecake. 


You can make this dessert a day ahead and serve with blueberry sauce. Of course you can change the sauce to strawberry sauce or raspberry sauce too with the same recipe. 


Ingredients


For the base
200g crushed digestive biscuits/ graham crackers
2 tbsp white sugar
8 tbsp melted butter

For Cheesecake filling 
450g cream cheese (room temperature)
200ml heavy whipping cream (cold)
1/2 cup icing sugar/ powdered sugar
3 tbsp sour cream (room temperature)
1/2 tsp vanilla extract

For Blueberry Sauce

1 cup fresh/frozen blueberry 
2 tbsp cornflour 
2 tsp white sugar
2 tbsp water


Directions

Prepare the base 
  1. Prepare a 9 inch spring form pan. 
  2. In a medium bowl combine the crushed digestive biscuits, sugar and melted butter. Mix well until you get a sand like texture.
  3. Press this mixture firmly down into the base to create an even layer. Chill for 10 minutes in the freezer until set.
Prepare the cheesecake 
  1. In a bowl, mix the softened cream cheese and sour cream with powdered sugar / confectioner's sugar using an electric mixer or with a spatula until very creamy and smooth. 
  2. Take another cold bowl* and pour heavy whipping cream, 1 tbsp sugar and vanilla. Beat or whisk using an electric mixer on a very high speed until stiff peaks form. 
  3. Fold the whipped cream into the cream cheese and sour cream mixture using a rubber spatula until it's combined. 
  4. Pour the cheesecake mixture into the chilled crust and smooth out the top as much as possible. Tap to release any air bubbles.
  5. Cover with plastic wrap and let it chill in the refrigerator for at least 6 hours or overnight is best. 
  6. Meanwhile prepare the blueberry Sauce. 
  7. Put the blueberry, cornflour, water and sugar in to a pan. Heat it over medium heat until the blueberries get mushy. Keep stirring until you get a thick sauce. 
  8. Transfer the blueberry sauce to a bowl and let it chill in the refrigerator until the cheesecake sets. 
  9. Once the cheesecake has set, carefully unmold the cheesecake from the springform pan. Slice them in to desired pieces using a sharp knife. 
  10. Pour blueberry topping over the cheesecake pieces. (Put topping when you are about to serve.) Enjoy!

Notes:
  • Use good quality cream cheese like Philadelphia for best results. You can also use Mascarpone cheese and cream cheese in equal amounts for a richer taste.
  • The whipping cream is the key ingredient to make the cheesecake set as no gelatin is used. Make sure to use full fat whipping cream and that has to be stiff peaks when you fold it. Fold the whipped cream in to the cream cheese gently so you don't deflate the air. 

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