NO-BAKE BLUEBERRY CHEESECAKE #DESSERT #SIMPLERECIPE
This No-Bake Blueberry Cheesecake is extremely simple to make and overly tasty. You need only 9 fixings. It accompanies an overly rich blueberry filling made with custom made blueberry sauce starting with no outside help and a no-prepare Oreo treat hull. Bunches of well ordered photographs and video included.
No-prepare cheesecakes are dependably an incredible treat, regardless of in the event that it is summer or winter. They are marvelous velvety and very delectable. This No-Bake Blueberry Cheesecake is my new top choice. The blueberry taste is excessively exceptional, and the filling is so rich, smooth, and smooth that I would love to lay in there.
Since I want to prepare starting with no outside help, I added hand crafted blueberry sauce to the filling. You could substitute with blueberry jam, however I truly urge you to make the blueberry sauce without anyone else. You need only 3 fixings and it's exceptionally simple to make.
Ingredients
Blueberry sauce
2 heaping cups blueberries, fresh or thawed (300g)
juice of 1 lemon
1/4 cup granulated white sugar (50g)
Oreo cookie crust
36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
1/2 cup unsalted butter, melted (113g)
Blueberry Cheesecake Filling
1 cup heavy cream, cool (240ml)
3 cups cream cheese, softened (24oz / 683g)
3/4 cup granulated white sugar (150g)
2 vanilla beans* (or 2 tsp vanilla extract)
Instructions
Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature.
Line a 9" (23cm) springform pan with parchment paper. Set aside.
Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done.
Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined.
Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.
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