Blueberry cheesecake

 

In today's video, I am sharing a classic, no-bake cheesecake recipe that serves as the perfect base for your creativity. It is incredibly versatile, so you can easily customize it with your favorite flavors—whether you prefer fresh fruits, rich chocolate, aromatic coffee, or sweet honey. 🍓🍒🍍🍯☕️🍫

Since it requires absolutely no baking, it is an excellent choice for warm days when you don't want to turn on the oven. Make sure to try it out!

📏 Cake Pan Size

• Diameter: 20 cm (approx. 8 inches) springform pan

🥧 Crust (The Base)

• 180 g digestive biscuits (or oat biscuits)
• 80 g butter (melted)

🍦 Cheesecake Filling

• 200 g cream cheese (plain) or 450 g of cream cheese if you don't want to use mascarpone
• 250 g mascarpone
• 400 ml (4 dl) heavy whipping cream
• 130 g powdered sugar (add more or less to taste)
• 13 g gelatin powder (+ 65 g cold water to bloom)
• Grated zest of 1 organic lemon
• Vanilla paste or vanilla extract (to taste)

🫐Fruit Jelly Layer 

• 370 g blueberries 
• 50 g sugar
• 7 g gelatin powder (+ 35 g cold water to bloom)

👩‍🍳 Quick Step-by-Step Instructions

1. The Crust: Crush the biscuits into fine crumbs, mix thoroughly with the melted butter, and press the mixture firmly into the bottom of a 20 cm cake pan lined with parchment paper. Place it in the fridge to set.
2. The Filling: Bloom the gelatin in 65 g of cold water for a few minutes, then gently heat it until fully dissolved (do not boil). Whip the heavy cream until soft peaks form. In a separate bowl, mix the cream cheese, mascarpone, powdered sugar, lemon zest, and vanilla paste until smooth. Stir the dissolved gelatin into the cheese mixture, then gently fold in the whipped cream. Pour over the crust and smooth the top. Return to the fridge.
3. The Fruit Layer: Bloom the second batch of gelatin in 35 g of cold water. Purée the blueberries mix with the sugar, and heat it gently on the stove. Stir in the bloomed gelatin until dissolved. Let the mixture cool to room temperature, then carefully pour it over the chilled cream layer.
   
4. Chilling: Leave the cheesecake in the refrigerator for at least 4–6 hours (ideally overnight) before slicing and serving .