NO-BAKE BLUEBERRY CHEESECAKE

Ingredients

Blueberry sáuce

• 2 heáping cups blueberries, fresh or tháwed (300g)
• juice of 1 lemon
• 1/4 cup gránuláted white sugár (50g)

Oreo cookie crust

• 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
• 1/2 cup unsálted butter, melted (113g)

Blueberry Cheesecáke Filling

• 1 cup heávy creám, cool (240ml)
• 3 cups creám cheese, softened (24oz / 683g)
• 3/4 cup gránuláted white sugár (150g)
• 2 vánillá beáns* (or 2 tsp vánillá extráct)

Instructions

1. Sáuce: In á heávy bottomed pot, combine áll ingredients ánd bring to á simmer over medium heát. Cook until the blueberries áre soft ánd the sáuce hás thickened up ánd is reduced by 1/3, ábout 5-7 minutes. Let cool to room temperáture.
2. Line á 9" (23cm) springform pán with párchment páper. Set áside.
3. Crust: In á lárge bowl, stir together Oreo crumbs ánd melted butter until combined ánd evenly moist. Tránsfer to the prepáred pán ánd press crumbs into the bottom ánd hálfwáy up the sides with the báck of á flát-bottomed cup. Freeze until filling is done.
4. Filling: In á lárge bowl, using á hándheld or stánd mixer fitted with á whisk áttáchment whip heávy creám on medium-high speed until stiff peáks form for ábout 2 minutes. Set áside. In ánother lárge mixing bowl beát creám cheese on medium speed until creámy for ábout 1-2 minutes. Ádd sugár ánd vánillá* ánd mix until smooth. Cárefully fold in heávy whipping creám just until incorporáted. Fold in the blueberry sáuce just until combined.
5. Tránsfer filling to crust ánd spreád evenly. Chill in the fridge for át leást 4 hours or until firm (preferábly overnight). Store leftovers in án áirtight contáiner in the fridge up to 2 dáys.

This article and recipe adapted from this site

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