It's about time for the first dessert in this food blog! Everybody knows I'm a sucker for sweets, and I adore cheesecake. This was my first attempt at a cheesecake, and I found it surprisingly easy to make. The original recipe is from Canadian Living.
Blueberry Vanilla no-bake Cheesecake
Ingredients
- 2 cups (500 mL) graham cracker crumbs
1/3 cup (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 cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind (zest)
1-1/2 cups (375 mL) frozen wild blueberries
Preparation
Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.
In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.
In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. 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 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
Pour over crust, cover and refrigerate for at least 1 hour or until firm.
If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.
In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.
In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. 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 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
Pour over crust, cover and refrigerate for at least 1 hour or until firm.
If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.
Additional information : 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.
Original recipe: http://www.canadianliving.com/food/__dairy_goodness/all_you_need_is_cheese/the_best_blueberry_vanilla_no_bake_cheesecake.php
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