The Best Blueberry Vanilla No-Bake Cheesecake
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The Best Blueberry Vanilla No-Bake Cheesecake
- Preparation time: 10 minutes
- Cook time : 60 minutes
Ingredients
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2 cups (500 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 mL) milk
2 packages (each 8 oz/ 250 g) light Canadian cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind
1-1/2 cups (375 mL) frozen wild blueberries
Preparation
Line 13 x 9 inch (3.5 L) baking pan or dish with aluminum foil, leaving a 2-inch (5 cm) overhang at each end. Lightly grease foil.
In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.
In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved.
In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
Pour over crust, cover and refrigerate for at least 1 hour or until firm.
Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.
Additional information : Tip: Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.
For the Adventurous: Use a real vanilla bean in place of the extract for a more exotic touch. Slit the bean in half and scrape out the seeds. Add seeds to cream cheese mixture and simmer the pod with the milk; discard pod before adding milk to batter.
Source : Dairy Farmers of Canada
- Keywords : Dessert; Blueberries; Refrigerate/Chill; Cream cheese; Graham cracker; Vanilla;
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