NO BAKE BLUEBERRY

CHEESECAKE

INGREDIENTS:

Crust:
1 cup crushed graham cracker
crumbs
2 tbsp unsalted butter shopping list
1/2 cup brown sugar
Cheesecake filling:
1 cup (1 brick) cream cheese (use
your brand of choice)
1 cup (1 brick) all purpose cream
1/2 cup sugar
3 tablespoons liquid milk
1 tablespoon unflavored gelatin (1
sachet of Knox)

add a bit more butter if too dry.

Press in a 9 inch pie pan. Chill in
the fridge for about 15 minutes.

FILLING: Using a mixer, whip

chilled cream with 2 tablespoon
sugar until stiff. Set aside.
In a separate bowl, gradually
mix remaining sugar into softened
cream cheese. Beat until fluffy and
set aside.
In a small sauce pan,
combine milk and gelatin powder.
Heat until completely dissolved
(don't boil, use a wire whisk while
heating to remove lumps). Remove
from heat, pour and beat into
cream cheese mixture.
Fold in cheese mixture to the
whipped cream and beat on
medium to high.

Topping:
1 can Comstock Blueberry pie
filling

PROCEDURE:

CRUST:
Combine all the
crust ingredients with a fork until
well blended. *Crust mixture should
be close to texture of moist sand;

TO ASSEMBLE: Bring out pan

from freezer and pour in the
cheesecake filling. Spread evenly
with spatula and tap pan lightly to
set and release some air bubbles.
Cover pan and chill for a few
hours.
Top with blueberry pie filling
or fruit compote before serving.