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No-Bake Blueberry Cheesecake

Source of Recipe


Bon Appétit magazine



List of Ingredients



• -- Crust --
  
• 9 whole graham crackers
  
• ½ cup old-fashioned oats
  
• 3 Tbsp (packed) golden brown sugar
  
• 1/8 tsp salt
  
• 5 Tbsp unsalted butter, melted
  
• 1 tsp vanilla extract
  
• .
  
• -- Filling --
  
• ¼ cup water
  
• 1 Tbsp unflavored gelatin (measured from 2 envelopes)
  
• 12 ounces Philadelphia-brand cream cheese, room temperature
  
• 1 cup heavy whipping cream
  
• 1 cup sugar
  
• 1 Tbsp fresh lemon juice
  
• 3 cups fresh blueberries
  
• .
  
• -- Topping --
  
• 1 cup chilled heavy whipping cream
  
• 1 Tbsp sugar
  
• 4 (½-pint) baskets blueberries
  
• 2/3 cup blueberry jam
  






Instructions



1. For crust:
   Preheat oven to 350° F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diamter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
   
   
2. For filling:
   Pour ¼ cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside. Blend cream cheese, cream, sugar and lemon juice in processor until smooth. Add berries; purée until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Transfer to platter.
   
   
3. For topping:
   Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
   
   Makes 10 servings.
   
   






Final Comments


Chill the cheesecake overnight to develop the blueberry flavor and give the filling time to set.