BlueBerry CheeseCake...

Of all desserts that I've craved and gained pounds from, this one always makes me crave for more. Given the hefty price of a slice in coffee shops, the curious Ygoymom learns her way thru the magic of the no-bake blueberry cheesecake.


Had a good slice of it at the Cafe City 1888 in SM Baguio. Then on a rainy Friday evening, while walking home I suddenly craved for this dessert. It got me so frustrated that I vowed to make one or even two pans at home and indulge.. :) 


The recipe I've always relied on is right smack on the box of a Magnolia Cream Cheese, tweaking it a bit to suit my taste. Ten steps to a blueberry cheesecake starts here:


1. The path to the cheesecake starts with the crust. You will need 1 bag of crushed Graham crackers, 100g softened butter (roughly half of a block), 1/2 tsp. cinnamon and 1 tbsp. brown sugar.
2. Mash altogether in a bowl until you achieve a "coarse sand"-like consistency.
3. Then press it firmly unto a bottom of a 9" pie plate or spring form pan. Chill or freeze for an hour or more.

4. For the filling, a box of cream is emptied into a bowl and to it is added 2 tbsp. of white sugar. Beat until stiff peaks form then set aside.
5. In another bowl, a block of softened cream cheese is again beaten together with 3 tbsps. of sugar until well blended.

6. In a saucepan, pour 3 tbsp of fresh milk and add 1 tbsp of gelatin powder, bring to a heat but do not boil! Stir to melt and dissolve the gelatin only then remove from heat. Pour on to the cream cheese mixture and mix well.
7. Then fold the cream cheese mixture in to the bowl of whipped cream. Mix well.
8. Into your chilled crust, pour the mixture and level. Put back into the chiller until its firms up.
9. Place the blueberries before serving up, this way it won't mess up when you slice the cheesecake.
10. Enjoy! :)