No Bake White Chocolate Blueberry Lemon Cheesecake
This White Chocolate Blueberry Lemon Cheesecake is simply heavenly. Bursting with blueberry jam and lemon flavor this cheesecake is simply irresistible. The texture of the cheesecake is very well balanced, with creamy filling, crunchy crust and sweet fresh ripe blueberries on top.
Ingredients
Blueberry jam
- 10 oz (300g) blueberries
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
Crust
- 7 oz (200g) oreo cookies
- 4 tbsp (60g) butter , melted
- Lemon zest of 1 lemon
White Chocolate Cream Cheese Filling
- 7 oz (200g) white chocolate , small pieces
- 4 tbsp (60g) whipping cream
- 1 ¼ pound (550g) cream cheese , room temperature
- 1/4 cup (30g) powdered sugar
- Lemon zest of 2 lemons
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream (35% fat) , chilled
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
For topping
- fresh blueberries , optional
Instructions
Prepare the blueberry jam.
- In a small saucepan add blueberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.
Prepare the crust.
- Line the sides of a round 8-inch (20 cm) springform pan with acetate sheet and line the bottom of the pan with plastic wrap or parchment paper.
- Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and lemon zest and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.
Prepare the filling.
- Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate.
- Dissolve gelatin over low heat, pour over the cream cheese mixture and mix to combine.
- In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cheesecake.
- Spread 1/3 of the filling over the prepared crust. Add spoons of blueberry jam (about half) over the surface. Use a skewer, toothpick or knife to create swirls. Gently spread another third of cream cheese filling. Add spoons of jam and create swirls. Finally spread the remaining cream cheese filling and smooth the top using an offset spatula.
- Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.
- Before serving, decorate the cake with fresh blueberries. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 575kcalCarbohydrates: 41.1gProtein: 7.8gFat: 43.7gSaturated Fat: 25.6gCholesterol: 111mgSugar: 31.1g