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Summer has absolutely flown by and I understand you might have been wondering where I’ve been! Only one update ( no-bake Nutella cheesecakes ) in 8 weeks, best? Well, I’ve committed all my period through the institution holidays to my four cheeky monkeys, and I simply didn’t have any time to style photos and create posts. I had been still cooking food and baking sometimes, though…
…as you can view (even more photos at Instagram )! However now that the youngsters are back school (hooray!) I could start this blogging point again!
So the other day I gave you person Nutella cheesecakes, but this week, I’m sharing with you an excellent recipe I came across at Gastro Luv for no-bake blueberry cheesecake.
The recipe comes from Gabriela’s mom and is a popular among her family, and I could definitely see why. The recipe uses minimal elements, can be prepared quickly and the end result is truly magnificent (both in display and flavor!).
The crust is simply an assortment of crushed graham crackers (I used digestive biscuits) and melted butter. The filling up uses a mix of cream parmesan cheese, mascarpone and clean whipped cream, and this is topped with a fresh blueberry sauce.
Gabriela’s mum’s cheesecake recipe is now a favorite among my very own family; my hubby, who usually isn’t a fan of cheese-anything, devoured three pieces all in a single night!
And what isn’t to love? It’s easy, quick, delicious, crowd-pleasing and looks gorgeous!
3.5 from 2 reviews
A quick and easy crowd-pleasing blueberry tiramisu cheesecake resepi formula that looks beautiful and preferences delicious!
3 tablespoons melted butter
2 tablespoons brown sugar
4 oz (115g) cream cheese, softened
⅓ cup caster sugar
1 tablespoon vanilla extract
BLUEBERRY SAUCE:
3 tablespoons corn starch dissolved in ¼ cup water
1 tablespoons lemon zest
Combine graham cracker crumbs, melted butter and dark brown sugar inside a bowl and mix before crumbs have been thoroughly coated using the butter. Press tightly into the bottom level and sides of an 8-inch springform pan. Chill.
In a medium bowl, combine mascarpone, cream cheese, glucose, lemon juice and vanilla and whisk until even and creamy. Reserve.
Whisk cream in another dish until stiff peaks form. Gently fold the whipped cream into the cream mozzarella cheese mix. Pour the filling up into the prepared crust, utilizing a flat spatula to flatten the very best. Cover and chill a long time or overnight.
For the sauce, combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently until the sauce reaches a boil. Reduce temperature, add the cornstarch & water mixture and stir gently, as to not really break the berries, for three minutes, or until sauce is thickened. Collapse in lemon zest. Pour sauce over the cheesecake before serving. Will keep 2-3 days in an airtight container kept in the refrigerator.
Did you prefer this recipe?
Tried the receipe and it likes great!
However the filling is as well very soft. Any idea what could possibly be wrong ?