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Recipe by Filipino Recipes Portal (www.pinoyrecipe.net)
Blueberry Cheesecake Recipe (No Bake)
Author: Eduardo Joven
Recipe type: Dessert
Serves: 10 12 slices
Ingredients
Graham Crust:
1½ cups Graham cracker crumbs
1 tsp. cinnamon powder, (optional)
2 tbsp. sugar
78 tbsp. butter, melted
1 tsp. lemon, lime or calamansi zest, (optional)
Filling :
1 (8oz.) Cream Cheese, softened
¼ cup sugar
1½ tbsp. unflavored gelatin powder, dissolved in
3 tbsp. fresh milk
1 cup all purpose cream chilled
1 cup frosty whip cream, whipped (plus extra ½ cup for decorating, optional)
1 cup Blueberry Compote or Canned Blueberry in Syrup
Instructions
1. To make the crust: Mix graham crumbs with cinnamon powder, sugar, melted butter and calamansi zest.
Mix well until the mixture is moistened and crumbly.
2. Transfer into a 9inch removable bottom pan like spring form pan or tart pan or pie plate.
3. Press the crumbs onto the pan as flat and even as you can, I’m using a plastic lid wrapped in plastic wrap.
Chill your graham crust for at least 20 minutes to set firmly.
4. For the filling: Beat cream cheese and sugar until light and well blended. Meanwhile, dissolve unflavored
gelatin into a hot milk and stir, then add into the cream mixture while still hot. Continue beating until
cools down and well blended.
5. In another bowl, whip frosty cream and allpurpose cream until stiff at this point you can add vanilla
extract if you want. Fold into cream cheese mixture until blended. Pour the mixture into a prepared
graham crust and spread evenly.
6. Chill for about 67 hours to set the cream completely.
7. Decorate with reserved whipped cream and top with a good amount of blueberry compote.
8. Chill for at least another hour before serving.
Recipe by Filipino Recipes Portal at http://www.pinoyrecipe.net/blueberrycheesecakerecipe/
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