I found this amazing picture on Pinterest of a blueberry cheesecake about a year ago. When I clicked through, it was on a website that was all in Polish. I made an attempt to translate the recipe, but just couldn't really figure it out. Well, I didn't give up on that amazinginly beautiful dessert. I kept it filed away.
I was recently searching for a dessert to make and that blueberry cheesecake was haunting me again. When I went to the website again, there was a link that said "English Version". I was SO excited. Still, though, it was all in grams and other foreign measurements. Also, I had to modify a few ingredients that I wasn't sure about. So, I spent some time converting and prayed that I did it all right...
It was perfectly delicious!
1/2 c. graham cracker crumbs
1/2 c. instant oatmeal
3 Tbsp brown sugar
pinch of salt
1 stick butter, melted
1/4 tsp vanilla extract
Mix together graham crackers, oats, sugar, salt, butter and vanilla. Press into the base of a springform pan and bake at 350°F (180°C ) for 12-15 minutes. Remove from the oven and cool completely to room temperature.
3 packets of unflavored gelatin
1/3 cup water
12 oz. (1 1/2 pkg) cream cheese, softened
1 c. heavy cream
1 cup sugar
1 tablespoon lemon juice3 cups blueberries, washed and drained
In a small saucepan, soak the gelatin in a 1/3 cup cold water (for about 10 minutes), and then put on the stove and warm up, stirring, until dissolved.
Mix together cheese, heavy cream, sugar and lemon juice.
Puree blueberries in a food processor or blender and mix with cream cheese mixture.
Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have
combined, let it stand for a few minutes until it start thickens.
Now spoon over the mixture evenly into the chilled crust, smooth the surface and refrigerate for about 4-5 hours, or overnight.
Before you unlock the spring form pan, run a knife around the edge of the cheesecake.
1 c. heavy cream3 tsp. sugar
1/2 tsp vanilla1 cup blueberries, washed and drained
Whip the heavy cream with sugar and vanilla. Cover top of the blueberry cheesecake with whipped cream and blueberries.
The cheesecake part does not get baked. It is a little thinner than a regular cheesecake. It's is more of a mousse consistency- but it was delicious!!!