No Bake White Chocolate Blueberry Cheesecake
I'm pretty sure you know white chocolate raspberry is a very popular flavor,
but I would say this white chocolate blueberry cheesecake is just as good.
With a crispy graham cracker crust, white chocolate cream cheese filling,
and a blueberry topping, this cheesecake will surely have you going back for seconds.
And the best part is, it requires no eggs, gelatin, or baking.
To start off, crush 200 grams of graham crackers
into fine crumbs using a food processor or a rolling pin.
Then add 100 grams of melted butter and mix it well until it's fully combined.
Once it's mixed, pour it into an 8-inch spring pan lined with parchment paper.
Make sure to spread it evenly and use anything with a flat surface to press it down.
Best thing I've found to work is a cup.
Place it in the freezer once done so it can properly firm up.
Now let's make the blueberry topping.
In a small bowl, mix 40 grams of water and a teaspoon of cornstarch.
Then place a saucepan under medium heat and add the cornstarch mixture,
30 grams of sugar, and a teaspoon of lemon juice.
Mix it for around 10 seconds for the sugar to dissolve,
and then add 200 grams of frozen or fresh blueberries.
Keep mixing until the mixture thickens, which would take around 10 to 15 minutes.
Then transfer it into another bowl and place it in the fridge to cool down.
Now it's time to melt the white chocolate.
You will need 226 grams or 8 ounces of white chocolate
and 60 grams or a quarter cup of heavy cream.
Using a microwave, melt it until it's a smooth liquid and place it in the
freezer so it can cool before we add it to the cream cheese.
Into a stand mixer, add 450 grams of room temperature cream cheese
and mix it until you have smooth consistency.
Make sure to scrape the sides and paddle a few times to make sure there are no lumps.
Then add the melted white chocolate and mix it well into the cream cheese.
One more thing left to do before we assemble the cheesecake
is to whip up 226 grams or 8 ounces of heavy cream into stiff peaks.
Then mix in 30 grams of powdered or granulated sugar.
Using a spatula, gently fold in the cream cheese mixture into the whipped cream
and add it to the graham cracker crust.
Spread it evenly and flatten the top.
Then add the blueberry mixture and create random swirls.
Now for the hardest part.
Place it in the fridge for 6 to 8 hours so it can properly firm up.
Once done, carefully remove the pan and take off the parchment paper.
Cut a large slice and enjoy the fruits of your labor.
With a great balance between creamy and crunchy, this cheesecake will leave you wanting for more.
That's all I have for today.
Hope you liked the video and get a chance to make this amazing cheesecake.
Thanks for watching and I'll see you in the next video.