No-Bake Cheesecake-this one’s with Wild Blueberries and Cranberries
Ingredients
For the filling:
For the Berry compote for topping:
  • xbdcup Blueberriesdried Wild
  • xbdcup cranberriesdried
Instructions
  1. ~4-5 tbsps Wild Maine Blueberry Jam
  2. A pinch of Cinnamon powder
For the Base/crust:
  1. Mix the crumbs, Pecan powder and maple syrup.
  2. Cover the bottom of a 9u201d spring form pan with silver foil (I found that the cheese cake could be removed easily from the base this way)
  3. Press the crumb mixture evenly into the base of the spring-form pan
  4. Refrigerate till you make the filling.
For the filling:
  1. Sprinkle gelatine evenly over the water in a small pan to soften. Keep it for~8-10 minutes
  2. Stir on low heat till the Gelatine dissolves completely. Keep aside.
  3. Blend cream cheese, cream and sugar with a hand blender until smooth
  4. Add the berry spread and blend.
  5. Add the dissolved gelatine and blend well.
  6. Pour the filling over the base crust.
  7. Chill overnight till firm in the centre and sides.
For the berry topping:
  1. Heat the jam in a small saucepan over low flame. Add the dried berries and Cinnamon powder and mix nicely to coat.
  2. Cool and pour over the chilled Cheesecake.
  3. Chill for 1-2 more hrs further.
  4. Run a knife along the sides of the cheese cake. Unlock the spring and gently slide out the pan over the cake.
  5. Slice and serve (optionally with whipped cream)
Recipe Notes