No Cook: Blueberry Cheesecake

Finally after almost a year, I braved myself to the kitchen again and made, No cook: Blueberry Cheesecake. When I first saw this, it intimidated the Novice cook that I am. But when I finally decide to  just give it a try, I was very happy that I did because it was actually very easy to do and it was superlicious. My whole family loved it and they were begging me to make some more. 

Before I share to you how I did it, let me tell you that I am very inexperience to all of these and the only few things I know to do when it comes to cooking are, cooking rice in the rice cooker, hotdogs/ bacons in the toaster and of course the, No cook recipes I loved. 

So fair enough to say, that if I can make it. Anyone can. :)

I got the recipe from My Mom Friday, I am so thankful I came across her blog, now I got another collection for my No Cook Recipes. This is my 5th, easy, No Cook recipe collection. You can check it out here.

INGREDIENTS:

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 teaspoon cinnamon powder (Mccormick)

1/4 teaspoon nutmeg (McCormick)

1 tablespoon sugar

1/2 cup (approx. 100g) softened butter (Magnolia Gold)

1 teaspoon lemon juice and grated rind (optional)

Cheesecake filling:

1 cup (1 brick) cream cheese

1 cup (1 brick) all purpose cream (Nestle)

1/2 cup sugar

3 tablespoons liquid milk (Carnation Evap)

1 tablespoon unflavored gelatin (1 sachet of Ferna)

1 teaspoon lemon juice (optional)

Topping:

1 can Comstock Blueberry pie filling

EASY STEPS:

• Prepare the Crust:

Mix all dry Ingredients. Add butter and Mash well.

( if you don't have store bought graham cracker crumbs you can make one by mashing the crackers with food mixer or hand mixer.)

On an ungreased pan, transfer mixture and press evenly. I just used my clean palm to press and flatten the crust. Then place it in the freezer to harden, while you prepare the filling.

• Prepare the filling:

Chilled cream + 2 tablespoon sugar. Whip until stiff. Then Set aside.

In a separate bowl, mix remaining sugar into softened cream cheese. Beat until fluffy and  then set aside.

In a small sauce pan, combine milk and gelatine powder ( I used Ferna instead of Knox because they don't have it in the grocery). Heat until completely dissolved, use 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.

• To assemble:
  
  
  Bring out the crust from freezer and pour in the cheesecake filling. 
  
  
  Cover pan with cling wrap and chill for a few hours. About 5 to 6 hours.
  
  
  
  
  
  
  
  Your cheesecake is now ready to serve. Top with blueberry pie filling (Cornstock). If your not a fan of blueberry you can top it with strawberry, or mango, or whatever it is you like. 

  
  

  I was so happy with the result. I loved it and my family loved it too. I will surely make this one again and again. On Christmas. On birthdays. On every special and not so special occasion. 

Go make one for yourself and your family. I'm sure they will love it too. And if you finally make it, let me know how you find it. :)

Have a sweet Tuesday everyone.

PhoebeCarla 

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