This No-Bake Blueberry Cheesecake is smooth and creamy, perfect after a summer barbecue or picnic.
A graham cracker crust is topped with a layer of vanilla cheesecake and a layer of blueberry cheesecake. Then it’s topped with a dollop of whipped cream for a lovely finish.
Check out Vessy’s recipe for the instructions. Here are the measurement conversions.
150 grams (5 ounces) (1 cup) Graham cracker crumbs
50 grams (1.80 ounces) (4 tablespoons) unsalted butter, melted
500 grams (18 ounces) cream cheese
400 grams (14 ounces) (1¾ cups) sour cream
70 grams (2.5 ounces) (2/3 cup) powdered sugar
Zest of one lemon
Juice from 1/2 lemon
1 teaspoon vanilla extract
350 grams (12 ounces) (1 heaping cup) blueberry jam
10 grams + 10 g (0.35 ounces + 0.35 oz) granulated unsweetened gelatin /2 packages of unflavored gelatin
90-100 milliliters (6-7 tablespoons) water
50 ml (3 tablespoons) water
Please check out the July 2015 issue of the magazine.
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