No-bake blueberry cheesecake
Description
It's best to make a no-bake cheesecake using agar-agar—just boil it in jam for about 2-3 minutes. Gelatin, on the other hand, must not be boiled, otherwise it will lose its gelling properties. Instead, dissolve gelatin in boiling water or hot (not thick) syrup, then mix it into the cheese mixture. In both cases, the dessert must chill in the refrigerator for at least 2 hours, preferably overnight. You can decorate the no-bake blueberry cheesecake to your taste: with chocolate, berries, cookies, fresh mint, sprinkles, etc.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use sour cream and cottage cheese of any fat content; it's preferable for the cottage cheese to be moist rather than dry.
- 2
Step 2
Crumble the cookies into a deep container: a bowl, salad bowl, or use crushed shortbread cookies. Melt high-quality butter in a pan or microwave and pour it into the container. Gently mix the crumbs with the butter.
- 3
Step 3
Pour the entire mixture into a springform pan and press it down firmly with your hand, a masher, or a spatula, slightly pressing up the sides as well. For a no-bake cheesecake, forming the edges is optional. Place the pan in the freezer for 20 minutes — this will allow the butter to solidify and the crust to set properly.
- 4
Step 4
While the base is cooling, place the cottage cheese into a deep container or a tall cup for an immersion blender. Add condensed milk. You can also add vanilla sugar and various flavorings.
- 5
Step 5
Add sour cream of any fat content. If desired, it can be replaced with not too fatty cream or ryazhenka.
- 6
Step 6
Place the frozen blackberries into a saucepan or pot, add granulated sugar and water. Put the pan on the stove and bring to a boil. Reduce the heat and simmer for 2–3 minutes.
- 7
Step 7
Add the agar-agar and mix. Cook for 2–3 minutes, stirring occasionally. The mixture will thicken—that's how it should be.
- 8
Step 8
Pour it into the container with the cottage cheese and start blending with an immersion blender. If the mixture turns out too thick, gradually add a little boiling water. But not too much, so it doesn't become too runny.
- 9
Step 9
Purée for 4-5 minutes until the entire mixture becomes smooth and acquires a beautiful purple color.
- 10
Step 10
Remove the pan with the cookies from the freezer and pour the cottage cheese mixture into it. Smooth the top and tap the pan a few times on the counter to ensure the mixture spreads evenly. Place the cheesecake in the refrigerator for 2-3 hours, or preferably for 6-8 hours.
- 11
Step 11
After the specified time, carefully run a knife along the edge of the pan to separate the cheesecake, then remove the ring. Decorate to your liking and serve the cheesecake chilled. Brew some fragrant tea and cut the cheesecake into portions.
- 12
Step 12
Enjoy your meal!