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A no bake REC: blueberry cheesedake from an old Bon Appetit- serve with red berries for the 4th...
Joined: Dec 16, 2005
Posted to Thread #15263 at 6:53 pm on Jun 24, 2009
NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST
Serving Size : 10
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons packed golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin -- (measured from 2 envelopes)
12 ounces cream cheese -- room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
1 cup heavy whipping cream -- chilled
1 tablespoon sugar
4 1/2 pint blueberries
2/3 cup blueberry jam
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-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
Pour 1/4 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; puree 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. Release pan sides. Transfer to platter.
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.
NOTES : Chill this overnight to develop the blueberry flavor and give the filling time to set.
Other messages in this thread:
- 15263. A no bake REC: blueberry cheesedake from an old Bon Appetit- serve with red berries for the 4th... - charlie - 6:53pm on 06/24/09 (15)
- almost as tasty as a traditional 'blueberry cheeseCake' :) [NT] - cheezz - 7:25pm on 06/24/09
- Printed! I love a good no bake in the summer and I lost my Mom's recipe. - AngAk - 7:36pm on 06/24/09
- Does 4 1/2 pints blueberries mean 9 cups? - Lana in FL - 9:19pm on 06/24/09
- I think you need even more than that - some for the - DawnNYS - 10:19pm on 06/24/09
- It's just that 9 cups of berries seems a lot to pile on a 9-inch cheescake? [NT] - Lana in FL - 11:07pm on 06/24/09
- I just made a blueberry pie with two clamshells and it was 5 cups. [NT] - MarilynFL - 8:00am on 06/25/09
- M---what's a clamshell? [NT] - charlie - 1:39pm on 06/25/09
- The plastic container the blueberries are sold in. I think they are getting [LINK] - MarilynFL - 1:49pm on 06/25/09
- Charlie, check A&P; if near you...Just returned with a Clam Shell $1.20..On sale from $3.xx - barb_b - 3:04pm on 06/25/09
- Thanks barb--I bought 5 a couple of days ago at the A&P--hence the recipe [NT] - charlie - 6:42pm on 06/25/09
- Now I get it M--those look like 1/2 pints--I see that size usually off season-when they're expensive [NT] - charlie - 6:46pm on 06/25/09
- That should read 4 (four) 1/2-pint baskets----you can munch on the rest BG. [NT] - charlie - 9:44am on 06/25/09
- K Thanks! [NT] - Lana in FL - 1:11pm on 06/25/09
- If you trust my typing and have some berries leftover-REC: Blueberry Upside-Down Ginger Cake... - charlie - 9:51am on 06/25/09
- Oh man, this sounds good! Thanks!!! [NT] - DawnNYS - 11:17am on 06/25/09