Blueberry Cheesecake 🫐 | Cheesecake Without Baking. Gradually pour this while beating the cream cheese mixture. Combine cream cheese, cream, powdered sugar and vanilla in a bowl. Beat with a mixer until completely creamy and the mixture is stiff.
Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully.
Pour crumbs into a medium bowl; stir in sugar.
Add butter, and stir until well combined.
You can cook Blueberry Cheesecake 🫐 | Cheesecake Without Baking using 18 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Blueberry Cheesecake 🫐 | Cheesecake Without Baking
- You need of Cookie base:.
- You need of ▪️140 g of shortbread cookies.
- You need of ▪️80 g of butter.
- Prepare of ▪️15 g of cocoa powder.
- Prepare of Cheese base:.
- You need of ▪️500 g cream cheese (maskrapone).
- It's of ▪️180 g of 33% cream.
- Prepare of ▪️100 g of powdered sugar for cheese + 30 g of powdered sugar for cream.
- It's of ▪️10 + 10 g gelatin + 25 + 25 ml water.
- Prepare of ▪️300 g of frozen berries + 30 g of sugar.
- Prepare of ▪️30 g of poppy +80 g of water.
- It's of Jelly:.
- You need of ▪️125 g of fresh berries.
- Prepare of ▪️Fresh mint.
- It's of ▪️225 ml of water.
- You need of ▪️2 tablespoons of sugar.
- Prepare of ▪️15 g of gelatin + 35 ml of water.
- It's of ▪️1 teaspoon of frozen berries or dye.
To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. The filling, or topping, is just a combination of ricotta (drained, if it's watery) and cream cheese, flavored with lemon and honey; it's deliciously creamy when first produced, but sets up. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning.
Blueberry Cheesecake 🫐 | Cheesecake Without Baking instructions
- ⬇️ ✅ Look for the video recipe on my YouTube channel https://youtu.be/w7Xo5RtlidE.
- ⌀ 21 cm. Let's prepare the form in which we will cook. Cover the bottom of the form with plastic wrap. Cover the side of the form with acetate film..
- Grind cookies in a blender mixed with cocoa and butter. Lay out on the bottom of the form. Put the form in the refrigerator for 30-40 minutes..
- Pour poppy seeds and gelatin with water..
- Heat the frozen berries on the stove with sugar. Cook until the sugar melts. Chop the berries with a blender and pass through a sieve. Stir and slowly pour the melted gelatin into the berries..
- Mix cheese with powdered sugar. In another bowl, mix the cream with the powdered sugar. Combine the whipped cream with the cheese mass..
- Add 200 grams of cream cheese to the berry puree and stir..
- Stirring, add the melted gelatin to the cheese. Drain the water from the poppies and add to the cheese mass. Stir..
- Get the cake out of the fridge. place the filling in the center. Put the cheesecake in the refrigerator for 1-2 hours.
- Berry jelly. Combine gelatin with water. Add sugar to the water and stir, add the frozen berry (to color). Add the melted gelatin and pass through a sieve..
- Garnish the cheesecake with fresh berries and mint. Pour half of the jelly and refrigerate for 15-30 minutes. When this time has passed, pour the rest of the jelly and refrigerate for at least 5 hours..
- Get out of the fridge and enjoy your beautiful and delicious cheesecake!.
Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins … There's no need to adjust the baking temperature, especially when you know how to tell when a cheesecake is done. You can also use multiple pans for the batter, though you'll need to double the crust. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in the whipped cream (or Cool Whip).