No Bake Blueberry Cheesecake on a Chocolate Graham Cracker Crust
This would be the surprise T came home to from his trip and remember those demands? Anyway.. I decided to make this because I came across fat free cream cheese (only 30 calories a stick!) Not so bad... and of course the after thought was cheesecake of some sort.. A classic cheesecake is always baked.. the process is usually 2 days because once it is baked it needs to be refrigerated for at least 6-8 hours or better..till next day before you can even have a morsel! I didn't have the time and luxury to wait that long and so I opted for the no bake and still equally dense and delicious cheesecake we all come to know and love.
When I think of no bake cheesecake a lot of options pop in to my mind.. the use of gelatin or not, cool whip, whip cream or none at all.. A lot of recipes call for a simple mixture of cream cheese, lemon juice, or yogurt.. I feel without the use of gelatin..the cheesecake is just way too rich and doesn't have a bite to it. So anywhoos... get ready cos this recipe is going to flash by in a blink of a second! Easy is an understatement too.. anyone can make this cake! and i mean...anyone...
Now, before I continue describing the procedures of the cake.. I want to talk about the crust element. The usual victims are graham crackers..or some sort of digestive cookie.. they're all fine options..but I just wanted something totally new..So I went for a chocolate graham cracker crust.. I pounded the living daylights out of it.. till it became literally..black sand.. added a 1/2 cup of melted butter, 1/4 cup of sugar and 2 heaping tablespoons of vanilla bean paste. mix mix mix! and you get the texture of damp sand.. good! Now you can mold it into a round 9 inch cake pan..press it down with the back of a spoon..leave it to cool in the fridge to set for about 15 minutes. Meanwhile make the cheesecake filling! So I bloomed a 1/4 sachet of unflavored knox gelatin in just enough hot-warm water..(5minutes)..then afterwards, placed the softened cream cheese into a bowl and creamed it with sugar, and sour cream. To loosen it up a bit I added a splash of cream and a few pinches of salt. After mixing till combined, I added the bloomed gelatin and mixed it thoroughly. I took out the set crust and poured in the filling, smoothed out the top and covered it fully with saran wrap. And thats really it guys.. let it chill for 4-8 hours and eat up!
The blueberry addition came later..I added it when I was about to eat it and decided to drop a dollop of it on the whole cake..I thought might as well! (it made it look pretty too!) I used canned blueberries in light syrup.. the normal syrup was way too sweet..but to be honest.. it would probably taste better because of its consistency. But sadly.. I care way too much about what I consume..so the light stuff will do. So if you'd like to try this out.. the recipe is right below! I hope you like it!
No Bake Blueberry Cheesecake with Chocolate Graham Cracker Crust
2 8oz Cream Cheese (fat free optional)
3/4 C granulated sugar
Splash of heavy cream
2 pinches of salt
1 sachet Knox unflavored gelatin (they come in 1/4 sachets)
1 c good canned blueberry
20 Graham Crackers
1/3 C Sugar
2 Heaping T Vanilla Bean Paste
a pinch of salt
1/2 C unsalted butter (melted)
Melt the 1/2 c of butter in the microwave, set aside. Place the crackers in a ziploc back and release all air out..with a rolling pin or anything with weight.. crush the crackers till they are like sand. Pour it into a bowl and add all the other ingredients, and mix till combined. Pour it into a 9 in round cake pan and press it firmly down with your fingers or with the back of a spoon. Set in the fridge for 10-15 minutes.
For the filling, combine 1 sachet of gelatin in with hot-warm water for 5 minutes or so.. meanwhile soften your cream cheese blocks by letting it sit out at room temp for 30 mins or so... When it has softened..place it in a bowl and with a whisk, cream it with sugar till combined. Add sour cream and just enough cream so its not too loose. add in the salt and gelatin and mix well. Once the crust has set, pour in the filling and wrap it with saran wrap, let it chill on an even surface in the fridge for 4-8 hours. Add as much or as little blueberry you want.. its optional.. its really good on its own too!
You know.. after all that hard frantic work.. I don't think he expected that I even made anything! I only whipped it out the morning after.. hah! He did enjoy it though.. (: