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Summer has absolutely flown by and I understand you might have been wondering where I am! Only one upgrade ( no-bake Nutella cheesecakes ) in 8 weeks, right? Well, I’ve committed all my period through the institution vacations to my four cheeky monkeys, and I simply didn’t have any time to create photos and create posts. I was still food preparation and baking occasionally, though…
…as you can see (more photos at Instagram )! But now that the youngsters are back in college (hooray!) I can start this blogging matter again!
So the other day I gave you person Nutella cheesecakes, but this week, I’m posting with you a wonderful recipe I came across at Gastro Luv for no-bake blueberry cheesecake.
The recipe comes from Gabriela’s mother and is a favorite among her family, and I can definitely see why. The formula uses minimal elements, can be ready quickly and almond coconut cake the outcome is truly magnificent (both in demonstration and taste!).
The crust is merely an assortment of crushed graham crackers (I used digestive biscuits) and melted butter. The filling uses a mix of cream cheese, mascarpone and fresh whipped cream, which is definitely topped with a brand new blueberry sauce.
Gabriela’s mum’s cheesecake formula is now a favorite among my own family; my husband, who usually isn’t a buff of cheese-anything, devoured three pieces all in one night!
And what isn’t to love? It’s easy, quick, delicious, crowd-pleasing and appears gorgeous!
3.5 from 2 reviews
A quick and easy crowd-pleasing blueberry cheesecake recipe that looks beautiful and tastes delicious!
3 tablespoons melted butter
2 tablespoons brown sugar
4 oz (115g) cream parmesan cheese, softened
⅓ glass 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 in a bowl and mix before crumbs have been thoroughly coated using the butter. Press strongly into the bottom level and sides of an 8-inch springform skillet. Chill.
In a medium dish, combine mascarpone, cream cheese, glucose, lemon juice and vanilla and whisk until even and creamy. Reserve.
Whisk cream in another dish until stiff peaks type. Gently flip the whipped cream in to the cream cheese combination. Pour the filling up into the prepared crust, using a toned 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. Make over medium warmth, stirring gently until the sauce gets to a boil. Reduce warmth, add the cornstarch & water mixture and mix gently, concerning not really break the berries, for three minutes, or until sauce can be thickened. Flip in lemon zest. Pour sauce on the cheesecake before serving. Will keep 2-3 times within an airtight container kept in the refrigerator.
Did you like this recipe?
Tried the receipe and it tastes great!
Nevertheless the filling is as well very soft. Any idea what could be wrong ?