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Summer has absolutely flown by and I know you’ve probably been wondering where I’ve been! Only one update (no-bake Nutella cheesecakes) in two months, right? Well, I’ve devoted all my time through the school holidays to my four cheeky monkeys, and I just didn’t have any time to style photos and write posts. I was still cooking and baking occasionally, though…
…as you can see (more photos at Instagram)! But now that the kids are back in school (hooray!) I can start this blogging thing again!
So last week I gave you individual Nutella cheesecakes, but this week, I’m sharing with you a wonderful recipe I found 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 recipe uses minimal ingredients, can be prepared quickly and the end result is truly spectacular (both in presentation and taste!).
The crust is simply a mixture of crushed graham crackers (I used digestive biscuits) and melted butter. The filling uses a combination of cream cheese, mascarpone and fresh whipped cream, and this is topped with a fresh blueberry sauce.
Gabriela’s mum’s cheesecake recipe is now a favorite among my own family; my husband, who usually isn’t a fan of cheese-anything, devoured three slices all in one night!
And what isn’t to love? It’s easy, quick, delicious, crowd-pleasing and looks gorgeous!
- CRUST:
- 2 cups graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- FILLING:
- 12 oz (340g) mascarpone, softened
- 4 oz (115g) cream cheese, softened
- ⅓ cup caster sugar
- juice of ½ a lemon
- 1 tablespoon vanilla extract
- 1½ cup heavy whipping cream
- BLUEBERRY SAUCE:
- 2 cups fresh blueberries (frozen will work as well)
- ½ cup water
- juice of 1 lemon
- ½ cup plus 2 tablespoons caster sugar
- 3 tablespoons corn starch dissolved in ¼ cup water
- 1 tablespoons lemon zest
- Combine graham cracker crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill.
- In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
- Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours 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 heat, add the cornstarch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest. Pour sauce over the cheesecake before serving. Will keep 2-3 days in an airtight container stored in the refrigerator.
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Yum! This looks spectacular!
Wow. Seriously. Wow. The blueberries drizzled down the side of the piece of cake… makes me want to jump through the screen and eat it for breakfast! DELICIOUS! Great recipe!
that looks incredible!
Readers beware – a whole tablespoonful of vanilla in the filliing is far too much. This is otherwise a good recipe and so delicious I will make it every blueberry season.