No-Bake Blueberry Cheesecake

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weeknight Dinner

Ingredients:

Cheesecake:

• ½ cup (120 ml) graham cracker crumbs
• 2 teaspoons (10 ml) sugar
• 2 tablespoons (30 ml) melted butter
• 8 ounces (240 ml) cream cheese, room temperature
• ½ cup (120 ml) icing sugar, sifted
• 2 vanilla beans, split and seeded

Blueberry Topping:

• 2 cups (470 ml) blueberries
• 2 tablespoons (30 ml) sugar
• 2 teaspoons (10 ml) cornstarch
• 1 teaspoon (5 ml) lemon juice
• 1 tablespoon (15 ml) water
• Whipped cream, to serve

Method:

For the Cheesecake:

• In a bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well to combine.
• Press the crumbs tightly into the bottom of an 8-to-9-inch (20.5-to-23-cm) springform pan.
• Refrigerate the crust until firm, 10-15 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, icing sugar, and vanilla seeds.
• Beat on low speed until fluffy, 5-7 minutes.
• Spread the cream cheese mixture over the chilled crust.
• Cover with plastic wrap and chill thoroughly, 2-3 hours in the refrigerator or 30 minutes -1 hour in the freezer.

For the Blueberry Topping:

• In a saucepan over medium heat, combine the blueberries and sugar. Stir continuously until the berries begin to release their juices, 3-4 minutes.
• In a small bowl, whisk together the cornstarch, lemon juice, and water until smooth.
• Drizzle the cornstarch mixture into the blueberries while stirring and continue to cook until thickened, 2-3 minutes more.
• Remove from the heat and strain the mixture through a fine mesh to separate the cooked berries and juices. Keep both and set aside.
• Remove the cake from the refrigerator or freezer 10-15 minutes before serving.
• Slice the cake and transfer the slices to serving plates.
• Drizzle the cooled blueberry juices over the slices, then spoon the cooled blueberries overtop.
• Garnish with whipped cream and serve immediately.