No Bake Blueberry Cheesecake Can Be Gluten Free Food

NO-BAKE BLUEBERRY CHEESECAKE (CAN BE GLUTEN-FREE)

Steps:

• Spray and line a 20 cm springform round pan.
• Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
• Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
• Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
• Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
• Add the gelatine mixture and the lemon juice. Beat.
• Fold in the 200 grams of berries.
• Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
• Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
• Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
• Spread the berry topping over the cooled cheesecake. Spread evenly.
• Return the cheesecake to the fridge to set.
• Cheesecakes generally require at least 4 hours to set fully or leave overnight.

NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
• Beat cream cheese, add sugar.
• Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
• Gradually pour this while beating the cream cheese mixture.
• Fold in whipped cream.
• Spread on top of crust. Top with blueberry syrup.
• NOTE: the syrup must be thick or else it'll fall from the cake.
• Chill covered a few hours.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

GLUTEN FREE LEMON BLUEBERRY CHEESECAKE

Steps:

• Pre-heat oven to 350.
• Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
• CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
• Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
• Lower oven temperature to 325°F.
• FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
• Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
• Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.