Today I am writing about a no-bake cheesecake. No-bake cheesecakes have to be one of the simplest desserts one can make, and one of the yummiest too!
I started by making the base for the cheesecake. In a food processor, I blitzed the digestive biscuits and brown sugar.
I pressed the biscuit crumbs onto the base of a Springform pan which has been lined and greased.
To make the filling, I placed the cream cheese, sugar, vanilla extract and lemon juice in a bowl. Using a mixer, I beat the mixture until it was smooth and creamy.
Once that was done, the mixture was set aside. Because I have a few mixing bowls, I used another bowl for the next step. If you do not have more than one mixing bowl, then transfer the cream cheese mixture to another bowl.
Using a whisk, I whisked the cream until firm peaks were formed.
I added about a third of the cream to the cream cheese mixture, and mixed it in. You do not need to be too careful at this stage. This is to stablise the cream cheese mixture so the rest of the cream can be folded into the mixture.
Once done, add the remaining cream cheese, and carefully, fold it into the mixture.
This mixture was then poured over the chilled biscuit base. I used a spatula to smooth the top, and the cake was placed in the fridge to chill, at least 4 hours, but preferably overnight.
To make the Blueberry Compote, I placed all the blueberries, water, lemon juice, sugar and zest in a saucepan, and cooked the mixture over medium-heat high heat until the mixture started to boil.
The heat was turned down to low, and the cornstarch slurry was added and carefully stirred into the mixture, without breaking the berries.
Once the sauce had thickened, the compote was done.
When you are ready to serve the cake, very very carefully remove the Springform pan.
And top it with the blueberry compote.
No-Bake Cheesecake With Blueberry Compote (Serves 8-10)
Adapted from Allrecipes
For the Crust:
400g digestive biscuits
50g butter, melted
2 tbs brown sugar
For the Filling:
340g cream cheese, softened.
1/3 cup white sugar
juice of 1/2 a lemon
1 tsp vanilla extract
3/4 cup heavy whipping cream
For the Compote:
2 punnets fresh or frozen blueberries
1/2 cup water
juice of 1/2 lemon
1/2 cup plus 2 tablespoons white sugar
3 tbs corn starch dissolved in 1/4 cup water
Zest of 1 lemon
For the Cheesecake:
1. Blitz together digestive biscuits, brown sugar and melted butter. Press into the bottom and sides of a 6 or 7 inch spring form pan. Chill until ready to use.
2. In the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
3. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Transfer the filling into the prepared crust, using an off-set spatula to gently smooth the top.
5. Cover with plastic wrap and chill for several hours or overnight.
1. In a small saucepan combine the blueberries, sugar, lemon juice, zest and water. Cook over medium-high heat, stirring gently until boiling.
2. Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick.
3. Sauce will last in an airtight container in the fridge for up to 2 weeks.