No-Bake Blueberry Cheesecake for Dummies

Not gonna lie. I’m a shame to my mother’s cooking prowess. I have not inherited her cooking skills. I mean, I do know how to cook but it’s nothing that could wow you. My mom’s a good baker, too. I remember during my grade school days, she’d always bake cakes and pastries so that my sisters and I would have “baon” for school. But tell you what, If ever I’m going to be a chef (emphasis on “if ever”), I’ll be a pastry chef. I love making desserts. I have a soft spot for anything sweet. The sad part is, I have yet to harness my skills in using the oven. So in the mean time, I resort to creating no-bake goodies, just like the ever famous Blueberry Cheesecake.I made this on the eve of my birthday. It was roughly my first time and I had to rape the replay button on YouTube for me to really learn how make it. Well, here’s a version of no-bake blueberry cheesecake created by a dummy. =p

Again, this is my first time, so expect some mess! LOL!



INGREDIENTS

Crust:


1 1/2 cups crushed graham crackers
1/2 cup melted butter (preferably unsalted)
2 tbsp sugar


Filling:


1 cup (1 brick) cream cheese
1 cup (1 brick) all purpose cream
1/2 cup sugar
1 tbsp or 1 sachet unflavored gelatin melted in 3 tbsp of hot water
1 tsp. pure vanilla extract (optional)


Toppings:


1 can blueberry (makes for two 9-inches rounded pan)


Click read more to know to how to prepare



PREPARATION

Crust:

If you can find crushed grahams in the supermarket, you’re in luck. In my case, it was not available, so I resorted to the next best thing: crush the graham crackers using a blender (you could also use a food processor or the ever reliable mortar and pestle). When done, melt the butter in low fire and add it to the crushed grahams together with 2 tbsp of sugar. Make sure to bind the crust very well. Use your clean hands to form the crust in the pan of your choice (ideally, you should use a 9-inch round pan). Then chill.

 

Filling:
 
1. Beat the all purpose cream using a mixer or food processor until fluffy. You’ll know it’s already fluffy when you pull out the mixer and the cream does not drop. (Do I make sense?).
2. In another bowl, beat the cream cheese and 1/2 cup of sugar until fluffy.
3. Melt 1 sachet of unflavored gelatin in 3 tbsp of hot water. Slowly pour it to the cream cheese mixture.
4. Add the cream cheese mixture to the all purpose cream mixture. Fold both mixtures together using a spatula. You should be able to achieve a velvety smooth mixture, as shown on the photo below.
5. Pour the mixture to the graham cracker crust and let it chill for at least 8 hours or until stiff.
Top left: All purpose Cream Mixture, Top right: Cream Cheese Mixture,
Bottom: Mixed all purpose cream and cream cheese

 Toppings:

Pour blueberry toppings on the chilled cheesecake. Get a saucer plate, slice a mouthful, take a picture, and say “CHEESECAKE!” LOL!

Behold my amateur blueberry cheesecake

Now, I know my blueberry cheesecake doesn’t look delish, but it taste like decent cheesecake, alright? You have to agree with me, because we’re friends. K?  I’m actually proud of myself because I was able to perfect the cream cheese mixture. The secret is to beat the all purpose cream and the cream cheese like mad until they reach fluffy goodness. Do not rush on this. Take your time. The beating process will work your muscles out. It’s kinda exhausting, but that’s okay. Like they always say, patience is a virtue! LOL!

There you have it, my very first no-bake blueberry cheesecake! 🙂

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