Name: No-bake blueberry cheesecake
Prep time: 4 h 30 min
Total time: 4 h 30 min
Yield: 1 cake
Ingredients: 250 g butter cookies; 100 g butter; 600 g cream cheese; 100 g powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 250 ml whipping cream; 300 g blueberries; 10 slices sheet gelatin; water; blueberries

Step by step process

Base

1
Line the bottom of a round 23 cm springform tin with parchment paper for the no-bake blueberry cheesecake. Blitz the biscuits or crush them fine in a bag with a rolling pin.
2
Melt the butter and stir it into the crushed biscuits until you have a moist crumb that holds together when pressed between your fingers.
3
Press the mixture firmly and evenly into the tin, and a little up the sides, with a glass or spoon. Chill it for 15 minutes.

Filling and assembly

4
Soak the leaf gelatine for 5 to 10 minutes in a bowl of cold water so it softens. Pick over the blueberries, rinse them and blend them into a smooth purée.
TIP:
Soak gelatin sheets in cold water for approximately 10 minutes until they bloom and become pliable. Always use cold water, warm water would dissolve them too quickly. Don't extend the soaking time or they will break apart.
5
Beat the cream cheese in a bowl with the powdered sugar, vanilla extract and lemon juice into a smooth, lump-free cream.
6
Whip the cream to soft peaks. It should not be over-whipped so it stays easy to fold in.
7
Squeeze out the softened gelatine, put it in a small pan with 3 to 4 tablespoons of blueberry purée and melt it over very low heat or in a water bath. Do not boil it, or it loses its setting power.
8
Stir the liquid gelatine into the rest of the blueberry purée first, then beat the purée into the cheese cream. Finally fold in the whipped cream gently with a spatula.
9
Pour the filling onto the set base, smooth the top and tap the tin gently on the worktop to release air bubbles. Chill for at least 4 hours, ideally overnight.

Serving

10
Release the springform ring once set and decorate the top with fresh blueberries to taste.
11
Slice with a sharp knife dipped in hot water, wiping it dry after each cut. Serve the portions well chilled.
TIP:
Before slicing, dip a sharp knife in hot water for 10-20 seconds, dry it, and slice quickly. Wipe the knife dry after each cut and continue. This minimizes crumbling and prevents the cream from melting.