YIELD: 12 slices in a 9" springform pan
Preparing a no bake classic and creamy blueberry cheesecake is fast and easy. It does not require an oven, and you do not have to worry about cracking which is a common problem due to overbaking. It also has the same consistency with the popular New York style cheesecake.
INGREDIENTS
CRUSTS:
2 cups Crushed Graham Crackers
3 tablespoons brown sugar
1/3 cup (75 g) unsalted butter, melted
FILLING:
1 cup all purpose cream
1 cup (225 g) cream cheese, set at room temperature
1/4 cup refined sugar
1 tablespoon gelatin (1 sachet Knox brand)
3 tablespoons freshmilk
1 can heavy blueberry syrup and filling
DIRECTIONS
In a large bowl, combine crushed graham crackers and sugar. (I used 1 pack of 200 g M.Y. San Graham brand which can bought in any leading supermarket). Pour melted butter. Mix thoroughly until it forms into clumps.
Press into a 9" springform pan lined with parchment paper. Cover and chill for at least 1 hour. It would be best to prepare the crust a day ahead though.
Meanwhile, combine a sachet of gelatin (I used 1 sachet of Knox Original Sachet) and freshmilk and heat in a microwave oven to dissolve the gelatin. If microwave is not available, heat the milk first in a saucepan and slowly add the gelatin and stir until gelatine is completely dissolved. Set aside to cool.
To prepare the filling, beat the cream cheese in a separate bowl until soft. Add sugar. Gradually pour the gelatine-milk mixture while beating the cream cheese.
In another separate bow, beat all purpose cream until stiff.
Fold in whipped cream.
Spread the filling on top of crust. Cover and chill or until the filling is set.
Remove the springpan.
Top with heavy blueberry syrup.
Chill for 3 hours or until firm.
Store in refrigerator.
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