No-Bake Blueberry Cheesecake (Can Be Gluten-Free)

Name: No-Bake Blueberry Cheesecake (Can Be Gluten-Free)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 large cheescake, 14-20 serving(s)
Ingredients: 180 g biscuits (I used Freedom Foods Coconut biscuits) or 180 g plain gluten-free biscuits (I used Freedom Foods Coconut biscuits); 100 g butter, melted (you may not need this full quantity); 60 ml boiling water (1/4 cup); 3 1/2 teaspoons gelatin, powder; 2 (250 g) packets cream cheese or 2 (250 g) light cream cheese, at room temperature; 125 g caster sugar (1/2 cup); 600 ml thickened cream or 600 ml light thickened cream; 1 tablespoon fresh lemon juice; 200 g fresh blueberries or 200 g frozen blueberries; 1/4 cup caster sugar (superfine sugar); 1 tablespoon lemon juice; 300 g blueberries (if using frozen-use defrosted berries); 5 teaspoons cornflour (gf if needed) or 5 teaspoons cornstarch; 1/2 cup water

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Recipe by Jubes

An easy cheesecake recipe. Easily made gluten-free by using gluten-free biscuits (cookies) in the base and a gluten-free cornflour (White Wings brand in Australia is gluten-free). You can substitute any type of berries in this recipe or why not try another fruit- like cherry, peach or mango? Works just as well with frozen berries as fresh. This recipe uses a 500 gram packet of frozen berries or equivelant fresh berries. You could use Equal in place of the sugar if you wish

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READY IN: 1hr 15mins

SERVES: 14-20

YIELD: 1 large cheescake

UNITS: US

INGREDIENTS

Nutrition

Base
180

g biscuits (I used Freedom Foods Coconut biscuits) or 180 g plain gluten-free biscuits (I used Freedom Foods Coconut biscuits)
100

g butter, melted (you may not need this full quantity)
Cream Cheese Layer
60

ml boiling water (1/4 cup)
3 ¹⁄₂

teaspoons gelatin, powder
2

(250 g) packets cream cheese or (250 g) light cream cheese, at room temperature
125

g caster sugar (1/2 cup)
600

ml thickened cream or 600 ml light thickened cream
1

tablespoon fresh lemon juice
200

g fresh blueberries or 200 g frozen blueberries
Topping
¹⁄₄

cup caster sugar (superfine sugar)
1

tablespoon lemon juice
300

g blueberries (if using frozen-use defrosted berries)
5

teaspoons cornflour (gf if needed) or 5 teaspoons cornstarch
¹⁄₂

cup water

DIRECTIONS

Spray and line a 20 cm springform round pan.
Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
Add the gelatine mixture and the lemon juice. Beat.
Fold in the 200 grams of berries.
Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
Spread the berry topping over the cooled cheesecake. Spread evenly.
Return the cheesecake to the fridge to set.
Cheesecakes generally require at least 4 hours to set fully or leave overnight.

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