No-bake blueberry cheesecake with blueberries

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   First, prepare everything you need for the cheesecake base. Melt the butter first on the stove or in the microwave and cool.

2. STEP 2

   

   Grind the cookies into crumbs in a blender or crumble them with your hands.

3. STEP 3

   

   Pour the melted butter into the cookies and mix well.

4. STEP 4

   

   Pour all the cookie crumbs into a 22-24 cm diameter baking dish lined with cling film and press down thoroughly. There should be no gaps between the cake and the walls into which the filling could leak. Place the pan in the refrigerator for 1 hour so that the base hardens. It is better to immediately place the pan with the cake on a dish or straight board, on which the cheesecake will then cool.

5. STEP 5

   

   While the crust is cooling, prepare the filling. It is better to take the cottage cheese slightly moist, not lumpy. Cottage cheese in briquettes is ideal - it is soft, moderately moist, without grains.

6. STEP 6

   

   Wash the blueberries, dry and blend in a blender with 2-3 tbsp. l. Sahara. If you want to achieve complete homogeneity of the cream, rub the blueberry puree through a sieve to cut off small seeds. If you cook from frozen blueberries, you must first defrost them and drain the juice, otherwise the mass after grinding will be too fluid and will greatly dilute the cream.

7. STEP 7

   

   Pour cold water over the gelatin and leave to swell for 10 minutes.

8. STEP 8

   

   Pour the cream into the saucepan, add the swollen gelatin and heat together, stirring until the gelatin dissolves, but do not boil. ! If you have fast-acting gelatin, then you need to heat it to 60 degrees, so you can’t do without a cooking thermometer.

9. STEP 9

   

   Place cottage cheese, sour cream in a bowl, add the remaining sugar and beat with a mixer until the sugar dissolves.

10. STEP 10

    

    This is how you should get a thick creamy mass. The fattier the sour cream, the better.

11. STEP 11

    

    Continuing to beat, pour the hot creamy gelatin mixture into the cottage cheese. The cream will immediately liquefy, as it should.

12. STEP 12

    

    Divide the curd and sour cream mixture into 2 equal parts. Add blueberry puree to one part and stir.

13. STEP 13

    

    This is the beautiful color the second part of the cream will turn into.

14. STEP 14

    

    Remove the cake from the refrigerator. Pour 4 tbsp into the center. l. blueberry mass, then 4 tbsp. l. white mass. Alternating between both types of cream, fill the entire mold until all the cream is gone. You need to pour the cream carefully, slowly, so that the layers do not mix. The cream should flow from the sharp edge of the spoon, and not from the sides, then you will get even round spots.

15. STEP 15

    

    Make a pattern on the surface using a toothpick. Place the cake in the refrigerator until completely frozen. This takes from 5 to 8 hours. Handle the cake carefully so that the layers do not mix due to strong shaking.

16. STEP 16

    

    If you're making cheesecake in the summer, you can garnish it with fresh blueberries before serving. Bon appetit!

Comments on the recipe

sev.len.ser

13.08.2023

4.6

YOU NEED TO DO EVERYTHING LIKE THE AUTHOR. On my own behalf, I would like to add: both cottage cheese and blueberries need to be ground through a fine sieve. The mixer won't cope. The blueberry mass turned out to be more liquid and the white one was thicker, which means that the berries should be without water.