Blueberry Gradient No-Bake Cheesecake
Ingredients
Base
- 230 g Digestive biscuits, crushed
- 150 g melted butter
Cheesecake Filling
- 750 g ricotta cheese
- 480 g Philadelphia cream cheese
- 150 g powdered sugar
- 600 ml heavy whipping cream
- 50 ml milk
- 20 g gelatin powder (or 10 gelatin sheets)
- 1 vanilla bean or 1 tsp vanilla extract
Blueberry Compote
- 200 g blueberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Blueberry Jelly
- 200 g blueberries
- 40 g sugar
- Juice of ½ lemon
- 8 g gelatin
Instructions
- Mix the crushed biscuits with the melted butter and firmly press into the bottom of a lined 22–24 cm springform pan. Chill while preparing the filling.
- Beat the ricotta, cream cheese, powdered sugar, and vanilla until smooth.
- Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture.
- Cook the blueberries with the sugar, lemon juice, and cornstarch for about 15 minutes. Blend until smooth, strain if desired, and let cool.
- Bloom the gelatin in cold water. Heat the milk, dissolve the gelatin, then stir it into the cheesecake mixture.
- Divide the cheesecake filling into 3 bowls:
- Bowl 1: Plain filling.
- Bowl 2: Mix with 60 g blueberry compote.
- Bowl 3: Mix with 140 g blueberry compote.
- Layer the cheesecake:
- Spread the white layer and chill for 30 minutes.
- Add the light purple layer and chill again.
- Finish with the dark purple layer.
- For the jelly, blend the blueberries with the sugar and lemon juice. Heat one-quarter of the mixture, dissolve the gelatin in it, then combine with the remaining puree.
- Pour the jelly over the cheesecake.
- Refrigerate for at least 6 hours, preferably overnight.
- Decorate with fresh blueberries and mint leaves before serving.
