No-Bake Blueberry Cheesecake

Votes: 1

Time: 2 hours 50 minutes
Complexity: average
Servings: 20-24

A dessert from renowned American chef and author Virginia Willis, whose recipes feature American Southern and French cuisine, this no-bake blueberry cheesecake features a pecan crust filled with cream cheese and topped with freshly made blueberry syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pecan crust

140 gr. pecan halves
1 cup flour
2 tbsp. granulated sugar
A pinch of fine sea salt
6 tablespoons melted butter

Cheesecake filling

1 cup powdered sugar
2 envelopes (28 g each) of unflavored gelatin
1 cup heavy cream
2 packages of cream cheese, 225g each, at room temperature
1 tsp vanilla extract

Blueberry topping

1000 ml (500-600 g) blueberries
1/4 cup granulated sugar, or to taste
2 tablespoons cornstarch
Juice of 1/2 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pecans, premium flour, sugar, butter, powdered sugar, gelatin, cream, curd cheese, vanilla extract, blueberry, starch, lemon juice

Cooking the dish according to the recipe:

Pecan crust: Preheat oven to 180°C.
Place the pecans in the bowl of a food processor fitted with a blade. Pulse until combined. Add the flour, granulated sugar, and salt to the processor and pulse until combined. Add the butter and pulse until smooth. Transfer the mixture to a 9 by 13-inch (22 by 33 cm) rectangular baking dish and press into an even layer. Refrigerate and chill until firm, about 20 minutes.

Bake until golden brown, 10-12 minutes. Transfer to a wire rack to cool.
Cheesecake filling: Meanwhile, place the powdered sugar and gelatin in a medium bowl. Add 1/4 cup cold water and stir. In a small saucepan over medium-high heat, bring the whipping cream to a gentle simmer. Then add the hot cream to the gelatin mixture and stir until combined and dissolved.
Wipe out any crumbs from the food processor bowl. Then add the cream cheese and vanilla and beat until smooth. Add the cream and gelatin mixture and beat until smooth, scraping down the sides of the bowl as needed. Pour the mixture over the cooled nut cake. Refrigerate until firm, at least 1 hour.
Blueberry topping: Meanwhile, combine the blueberries, granulated sugar, and cornstarch in a small saucepan. Stir well to coat the blueberries completely. Add the lemon juice and stir again. Bring to a gentle simmer over medium heat, stirring until the cornstarch and sugar have melted, about 2 minutes. Set aside and cool for at least 30 minutes before pouring over the cooled cheesecake filling. Refrigerate until the topping is set, about 15 minutes, then serve.

Author of the recipe - Virginia Willis (USA) - Chef, Cajun and Creole cooking teacher, outdoor author, 2016 Laureate in the Health category

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / / American cuisine

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