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➠ Unbaked Blueberry Cheesecake with Gelatin

Unbaked Blueberry Cheesecake with Gelatin

1445

Kitchen European

Calorie content 257.6 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 14.8 g

Fats * 15.8 g

Carbohydrates* 21.2 g

Unbaked Blueberry Cheesecake with Gelatin

Content

One of the most delicious no-bake desserts is the blueberry cheesecake that melts in your mouth. Gelatin will give the cheesecake the desired consistency.

Ingredients

Cooking process

Dissolve the gelatin in 4 tablespoons of water, leave it to swell.

Mash the cookies into small crumbs, mix them with melted butter. You will get a sufficiently elastic mass, tamp it along the bottom and walls of the split form. Put the cake pan in the refrigerator for half an hour.

Wash and dry the blueberries. In one third of the blueberries, add the zest of one lime, grated on a fine grater, cook over medium heat until the berries begin to boil. Remove the berries with a slotted spoon, continue to cook the syrup for 2-3 minutes, remove from heat. Cool the syrup, put the remaining berries in it and put the mass in the refrigerator.

Whip the cream with cheese, sour cream, 50 grams of sugar, juice of two limes and the remaining zest.

Put the gelatin on fire, heat until the gelatin is completely dissolved. Let it cool at room temperature, then inject it into the cream. Stir in the berries, boiled in syrup, with the cream.

Remove the cheesecake base from the refrigerator, transfer the cream to the base, and flatten with a spatula. Place the cheesecake in the refrigerator for 4 hours to freeze.