I don’t know why that dream is recurring, I checked my transcript and I did get a high grade in that particular subject. But then again, it got me thinking… have I entirely missed my calling? Oh my! This can’t be! Should I have been a Historian instead of a Baker? Either that or I might have just been watching too much History Channel. Hmmm I wonder what the history of cake is? I hope they make a documentary on that. That would be soooo interesting!
Anyway, enough of recurring dreams. Or maybe not yet… I can totally tolerate a recurring dream if it involves cake. How about a blueberry cheesecake? Hmmm… now that sounds definitely right up my alley.
And for this post, we’re letting my good ole friend Oven rest for a while. She totally deserves it. We’re making this cheesecake no-bake style and it’s totally easy! Ready to start?
No Bake Blueberry Cheesecake
adapted from Bon Appetit (July 2003)
What we need:
4 1/2 sheets of graham crackers (one sheet has three squares), crushed
1/4 cup old-fashioned oats (Note1: I don’t have some so I used oat bran; Note 2: Or you can use the quick cooking oats, too)
1 1/2 tablespoons (packed) brown sugar
a pinch of teaspoon salt
2 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin
12 ounces cream cheese, room temperature
1 cup whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
1/2 can of blueberry filling
1 cup chilled whipping cream
1/2 can of blueberry filling
We’ll be using a 7-inch metal ring to help the cheesecake hold its shape. If you don’t have one, a spring form pan will also work wonders.
So let’s start!
(1) Combine 1/4 cup water and gelatin in a small saucepan. Let it bloom (or let the gelatin absorb the water). Then, stir over very low heat just until gelatin dissolves. Make sure to not let it boil. Let it cool and set aside.
To make the crust:
(2) In a pan, toast the oats.
(3) Add crushed graham crackers, brown sugar and salt.
(4) Add melted butter and extract. Mix evenly.
(5) Press tightly into the metal ring. Set aside.
To make the filling:
(6) Using an electric mixer, combine together cream cheese, cream, sugar, and lemon until smooth.
Something like this.
(7) Add 1/2 can of the blueberry filling and then add the gelatin mixture. Mix well.
Note that there will still be tiny flecks of blueberries in it. It’s a good thing, as Martha says 🙂
(8) Pour the filling on top of the crust inside the metal ring. Cover; chill overnight. Can be made 2 days in advance. Make sure to keep it chilled.
Now now now, I’m leaving the next step all up to you. Either you pour all the filling into the metal ring, or “pretend” you got tired scooping it all out and just eat what’s left of it. Don’t worry, I won’t tell.
Doesn’t matter if you spread the filling imperfectly, we’ll still be adding the topping.
(9) Release the cheesecake from the metal ring.
To make the topping
(10) Whip cream until soft peaks form and spread over the filling
(11) Add the rest of the blueberry topping on top