July Cooking Club: The Best Blueberry Vanilla No-Bake Cheesecake Recipe
July Cooking Club: The Best Blueberry Vanilla No-Bake Cheesecake
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.
Healthy Eating Tip:
Have Your Cake and Eat it Too – Watching your portion size allows you to enjoy your favourite desserts. Split it with a friend or save some for another day.
- 2 cups (500 ml) graham cracker crumbs
- (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 tablespoon vanilla
- 2 teaspoons (10 ml) grated lemon rind
- 1-1/2 cup (375 ml) frozen wild blueberries
1.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.
2.In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
3.In small saucepan, sprinkle gelatin over milk; let stand for 3 min. 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 min. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
4.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.
I don’t have much experience baking with gelatin but this went off perfectly. I opted to put my raspberries on top rather than mixing them in. The only thing that I found off-putting was the texture of this dessert. It was kind of like eating cream cheese jell-o. Weird. The flavor was great and my mouth-feel issues aside, this is a keeper. I really enjoyed the hit of lemon against the raspberries. Tart and summery.
I give this recipe 7.5 chips out of a bag of 10.