recipe 3
blueberry 'Upside down' no-bake cheesecake
Francesca Benedetto
Ingredients
Blueberry Compote:
3 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 tbsp cornstarch
1 tbsp water
Biscoff Cookie Crust:
4 cups (roughly 3 sleeves) crushed Biscoff cookies
3/4 cup salted butter, melted
No-Bake Cheesecake Filling:
1 1/2 cups of heavy cream, cold
3 blocks of cream cheese, room temperature
3/4 cup of powdered sugar
1/2 cup of sour cream
1 tbsp vanilla extract
Pinch of salt
Instructions
Prepare the pan:
1. Great a 9-inch springform pan with butter then line the bottom of the pan with a parchment paper circle. Set aside.
Prepare the Blueberry Compote:
1. Start by preparing the berry compote so it has plenty of time to cool completely. In a large saucepan over medium heat, add blueberries, sugar, lemon juice, and lemon zest. Cook until the sugar melts and the blueberries soften, stirring occasionally, about 8-10 minutes.
2. Mix together the cornstarch and water in a small bowl to create a slurry; this will thicken the compote. Pour the slurry into the blueberry mixture, stir, and cook until the mixture slightly thickens (about 1-2 minutes).
3. Remove the mixture from the heat and stir in the vanilla extract. Set aside to cool. Put the compote into a separate bowl, cover tightly with plastic wrap, and place it into the refrigerator.
Prepare the Biscoff Cookie Crust:
1. In a medium bowl, stir together the crushed Biscoff cookies and melted butter until the crumbs are coated intake butter and resemble wet sand.
2. Press the crumbs into the bottom of the springform pan and all the way up the sides. You can use a small measuring cup or ramekin to flatten and smooth out the crust. Work slowly to ensure the crust is packed evenly and very tightly. Place the crust into the freezer for at least 20 minutes while you prepare the cheesecake filling.
Prepare the No-Bake Cheesecake Filling:
1. Using an electric hand mixer fitted with a whisk attachment, beat the cold heavy cream on medium-high hspeed until stiff peaks form (about 5 minutes). Set this mixture aside until ready to use.
2. In a large bowl, beat the cream cheese with a hand mixer fitted with a whisk attment, e
3 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 tbsp cornstarch
1 tbsp water
Assemble, Chill & Serve:
1. Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust. Spread iit into an even layer. Then, make a well in the center by using a large spoon to push the cheesecake filling out and up the sides of the springform pan/crust. This will create a bowl for the berry compote to sit in!
2. Make sure your blueberry compote is completely cool before placing it into the well you created in the cheesecake filling. Spread the compote to fill the well.
4. Cover the pan with plastic wrap and refrigerate overnight for best results.
5. Once ready to serve, place a serving plate upside-down on top of the springform pan. Carefully and quickly invert the cheesecake. Gently release the springform pan.
6. You can serve the cheesecake cut in a traditional way, or you can smash the crust, serve in a bowl, and ENJOY (: