Description
Lemony, custard-like no-bake cheesecake with a gingersnap crust and a fresh blueberry sauce to drown—I mean, pour—on top.
Ingredients
- FOR THE BLUEBERRY SAUCE:
- 1 pint Blueberries
- ½ cups Water
- ¼ cups Granulated Sugar
- 1 teaspoon Lemon Zest
- FOR THE CHEESECAKE CRUST
- 1 cup Ginger Snap Crumbs (for 1 Cup You’ll Need About 20 Cookies)
- 1 cup Graham Cracker Crumbs (for 1 Cup You’ll Need About 6 Whole Sheets)
- 2 Tablespoons Light Brown Sugar
- ½ cups Unsalted Butter, melted
- FOR THE CHEESECAKE FILLING:
- 2 cups Heavy Cream, Divided
- 1 package (1/4 Oz. Size) Unflavored Gelatin
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla
- 1 package (8 Oz Size) Neufchatel Cream Cheese, Softened
- 1-¼ cup Light Sour Cream
- 1 Lemon, Zested
- ½ Lemon, Juiced
Preparation
To make the blueberry sauce: In a small saucepan, bring blueberries, water and sugar to a boil. Reduce heat to a simmer; cook, stirring occasionally, for 15 to 20 minutes or until blueberries have cooked down and mixture starts to thicken. Remove from heat and stir in lemon zest. Transfer sauce to a bowl or container and chill in the fridge until you are ready to serve.
To make the cheesecake crust: Heat oven to 350 F. In a large bowl, stir together gingersnap crumbs, graham cracker crumbs and brown sugar. Add butter and stir until well combined. Using your fingers or the bottom of a glass, press mixture evenly into the bottom and up the sides of a 10-inch spring form pan. Bake 10 to 12 minutes or until golden brown and set.
Meanwhile, make the cheesecake filling: Pour ½ cup of the heavy cream into a small saucepan on a stove top; sprinkle with the gelatin. Let it sit for 2 minutes.
Turn on heat to low. Heat and stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, for 5 minutes or until sugar is dissolved and cream is heated through.
Meanwhile, add cream cheese, sour cream and lemon zest and juice to a blender. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
Pour and spread filling evenly onto cooled crust. Chill it (uncovered) in the refrigerator for 1 hour, then cover with plastic wrap or foil and chill another 4 hours (or overnight) to set.
Serve chilled cheesecake with blueberry sauce spooned on top.
Adapted from 2 Sisters Recipes.
