No Bake Blueberry Cheesecake

Recipe: (recipe for a 7 in springform pan)

Crust

1 cup graham cracker or Digestive biscuits (about 1 1/2 package), processed

2 tbsp granulated sugar

3 tbsp unsalted butter, melted

Cheesecake Base

1/4 cup lukewarm water

2 tsp gelatin powder

2 8oz. cream cheese blocks, room temp.

1/2 cup heavy cream

3/4 cup powdered sugar

1 tsp vanilla or 1/2 tsp vanilla bean paste

Topping

Blueberry Jam

I use this method to make my home made jam

Directions for crust:

Note: you can purchase graham crackers that are processed already in a box.

1. Place graham crackers in a food processor and pulse until all crackers are fine (sand like), then add sugar and pulse two times to mix.

2. Melt butter in a small bowl in the microwave for 20 seconds or on the stove, then add butter to the graham cracker and sugar. Pulse or mix well.

3. Add the graham cracker mixture to a 7 inch spring form pan. Spread and press the graham cracker mixture evenly and press using the bottom of a cup or bottom of a measuring cup.

4. Bake in the oven for 8 minutes at 350 F (optional, but best a for firm crust)

5. Remove from oven and let it cool completely.

Directions for cheesecake base:

Note: Gelatin powder blooms in lukewarm water and only melts in heat.

1. Place cream cheese in a stand mixer with the whisk attachment or a bowl with an electric mixer. Mix for 1-2 minutes until creamy.

2. Add the heavy cream slowly and whisk again. Then add the powdered sugar and whisk again on medium speed until it all comes together.

3. Now place the bowl of bloomed gelatin in a microwave for 10 seconds to get it to melts (You can also use a double boiler method if you don’t have a microwave) and mix together well into the cream cheese.

4. Spread the cheesecake mixture evenly on top of the crust in the spring form pan.

5. Place in the freezer for 1 hour. before adding the topping.

Directions for the topping:

1. You can use store bought blueberry jam or compote, fresh berries with jam, or your favorite homemade jam.

2. Spread on top of the cheesecake after it has firmed.

3. Cut into slices and enjoy!

Remove the cheesecake from the springform pan, but I recommend you keep the bottom of the spring form to avoid breaking the cheesecake. Use a knife and run it across the edge of the springform pan to separate the side of the pan and the cheesecake. Make sure you place any leftovers in the fridge after serving.