The Best Blueberry Vanilla No-Bake
Cheesecake
|
Ingredients |
|
2 cups |
graham cracker crumbs |
500 mL |
|
2 pkgs |
light cream cheese, softened |
500 g |
|
1/3 cup |
butter, melted |
75 mL |
|
1 cup |
sugar |
250 mL |
|
1/4 cup |
corn syrup |
50 mL |
|
1 Tbsp |
vanilla |
15 mL |
|
2 pkgs |
unflavoured gelatin |
14 g |
|
2 tsp |
grated lemon rind |
10 mL |
|
1 cup |
milk |
250 mL |
|
1 1/2 cups |
frozen wild blueberries |
375 mL |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Directions |
|
Line 13 x 9 inch (3.5 L) baking pan or
dish with aluminum foil, leaving a 2-inch (5 cm) overhang at
each end. Lightly grease foil. In a bowl, combine crumbs,
butter and corn syrup until blended; press into prepared pan;
refrigerate until firm. In small saucepan, sprinkle gelatin
over Milk; let stand for 3 min. Heat over low heat, stirring,
until gelatin is dissolved. In a large bowl using electric
mixer, beat cream cheese and sugar until very smooth, about 3
min. Beat in gelatin mixture, vanilla and lemon rind.
Carefully stir in berries. Pour over crust, cover and
refrigerate for at least 1 hour or until firm. Remove cake
from pan using foil overhang as handles. Cut into squares
using a hot knife.
Cooking Tip: Fresh wild blueberries
can be substituted, as can fresh or frozen raspberries or
quartered fresh strawberries; the chilling time will increase
to 2 hours with fresh berries. Do not thaw frozen berries
before adding to cake, because the color will run. |
|
Nutrient Content |
|
Per Serving: Energy: 315.5 Kcal ·
Carbohydrate: 41.3 g · Protein: 6.4 g · Fat (Total): 14.2 g
· Calcium: 79.9 mg |
<< Return to Desserts
<< Return to Recipes Home
<< Return to Dairy Farmers of Manitoba Home
|
