You won’t believe how easy this is. It isn’t baked but it also doesn’t contain any gelatin.
It is a shame that my photos don’t show the coloured layers of this cheesecake very well – I blame the winter light. There is actually a delicate blueberry layer on top of the crust, and then the creamy vanilla layer on top. Unfortunately I couldn’t take any more photos as my husband ate most of this once he realised it had been put on a plate. You’ll have to make it for yourself to see 🙂
I adapted a recipe that I found in the October 2013 issue of Better Homes and Gardens magazine (Australian version). I must admit that I didn’t believe this would actually work as there is no baking and no gelatin, and I would usually expect one or the other with any cheesecake. But now I have been educated and I’m going to be using this method regularly.
If you can get fresh blueberries then by all means use them instead of frozen ones. Don’t like blueberries? Raspberries would work well although they won’t give the coloured syrup quite so easily.
Ingredients – serves 8:
250g/9 oz plain or vanilla cookies of your choice
- 100g/3.5 oz unsalted butter, melted
- 1 cup frozen blueberries, plus 1/2 cup extra to decorate
- 2 tbsp white sugar
- 2 tbsp cold water
- 500g/1 lb cream cheese, softened (I used two blocks of Philadelphia)
- 2 cans (395g/14 oz) sweetened condensed milk
- 3/4 cup lemon juice (from a bottle is fine)
- 1/3 cup thickened (heavy/double) cream, whipped, optional, to decorate
- Grease a 23cm/9 inch spring-form pan with a little butter or cooking spray.
- Blitz your cookies in a food processor until crushed.
- Put the cookie crumbs into a medium bowl, add the melted butter then stir.
- Tip the buttered cookies into the prepared pan, then press onto the base and slightly up the sides. Put into the freezer whilst you make the filling.
- Put 1 cup of blueberries into a small saucepan with the sugar and water. Place on the stovetop over a low heat and stir for a couple of minutes. Once the blueberries have started to thaw, remove from the heat. There should be a little bit of blueberry syrup at the bottom of the pan.
- Beat the cream cheese with an electric mixer until smooth.
- Gradually add the condensed milk to the cream cheese, beating continuously until combined.
- Once both cans of the condensed milk are incorporated, gradually add the lemon juice to the mixture, beating continuously.
- Put approximately half the filling into a medium bowl and then stir through the blueberry syrup from the saucepan (but not the blueberries themselves).
- Get the pan out of the freezer and scatter the blueberries over the cookie base. Then add the blueberry syrup-flavoured filling and smooth the surface using a spatula. Put back in the freezer for 20 minutes.
- Once the blueberry layer has been chilled, carefully spread over the remaining vanilla filling. Cover the whole pan with cling wrap and place in the fridge overnight.
- When ready to serve, remove the cheesecake from the pan and place onto your serving plate.
- Thaw your extra 1/2 cup of blueberries. I used the little bit of juice from these to swirl through my whipped cream to give it a bit of colour.
- Dollop the whipped cream on top of the cheesecake and top with the thawed blueberries.
- Serve and enjoy!