No-bake blueberry cheesecake

This recipe is one of those great no-bake easy cheesecake recipes that will make your life easier! Especially when you are trying to have a good cheesecake during the hot months of the year when turning on the oven is usually avoided.

My recipe includes blueberry jam, but if you have fresh berries on your hands, feel free to substitute the jam for them. You could add them raw and pureed or just cook them for a few minutes with a little bit of sugar until they soften.

Either way you will end up with a wonderful and delicious berry cheesecake!

Don’t let the usage of gelatin full you – I use only just enough to keep the cake together but not dominate the taste or the texture of the cake.

Ingredients:
150 grams (5 oz) Graham cracker crumbs
50 grams (1,80 oz) unsalted butter, melted
500 grams (18 oz) cream cheese
400 grams (14 oz) sour cream
70 grams (2,5 oz) powder sugar
Zest of one lemon
Juice from 1/2 lemon
1 tea spoon vanilla extract
350 grams (12 oz) blueberry jam
10 + 10 grams (0,35 oz + 0,35 oz) granulated unsweetened gelatin /2 packages of gelatin/
90-100 ml. water

Grease a non-stick 16 sm (6 inch) cake tin with removable sides.
Mix the Graham cracker crumbs with the butter in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared tin and spread evenly on the bottom of the pan. Use a straight-sided glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

In a large bowl mix the cream cheese with the sour cream.

Pour 1/3 of the mixture in another bowl and set aside.

In the bowl with 2/3 of the cream cheese mixture add the vanilla extract, lemon zest & juice and powder sugar. Mix well with a rubber spatula or a hand mixer.
Place 10 grams (0,35 oz) of gelatin in a small heatproof bowl with 50 ml. water and let it dissolves for a few minutes. Place the bowl with the gelatin over a small saucepan with simmering water. Let the gelatin heats until smooth, crystal clear like water, only little yellowish. Let it cool off for a few minutes and add to the cream cheese mixture.
Mix well with a hand mixer.

Pour the cream cheese mixture in the prepared pan, over the biscuit layer.

Put back in the fridge for an hour until it hardens. Make sure the first cream cheese layer is hard enough before you pour the next layer on top.

To prepare the second layer – Add the blueberry jam to the 1/3 cream cheese mixture and mix well with a mixer.
Place the other 10 grams (0,35 oz) of gelatin in a small heatproof bowl with 50 ml. water and let it dissolves for a few minutes. Place the bowl with the gelatin over a small saucepan with simmering water. Let the gelatin heats until smooth, crystal clear like water, only little yellowish. Let it cool off for a few minutes and add to the blueberry cream cheese mixture.

Mix well with a mixer or a whisk and pour over the first layer of cream cheese.

Place back in the fridge to cool off and harden completely.