Ok people we need to chat! You asked for no-bake, so I gave you no-bake. The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese looks pretty good by the likes of it. However not many people made it. I know that it's early, 2 more weeks until the end of July (and we should really try to stretch it out as long as possible!) but come on. Throw me a bone!
And yes I'm as guilty as the next guy, because I was planning on making it over the weekend and couldn't get to it. So I'll do my best to make it this week... and you should too :D
Though the numbers weren't too strong, I would like to showcase these amazing cheesecakes.
Stephanie H. was a bit wary of making it and decided to tweak the recipe. She used: Half
graham crackers and half vanilla wafers, honey instead of cornstarch, zested a lemon, and made a blueberry amaretto sauce to top it off. Best of all, she really liked it and her guests determined that this recipe was a keeper! Go Steph!
Nicole D. chose to plop her raspberries on top. She said that it was very tasty and noted that the texture was a bit "strange with the gelatin" but that she would definitely make it again. Strange can be good, no?! Well either way, it looks fantastic and after seeing these images, I'm pretty excited to get started.
How about you?
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How the Cooking Club Challenge works:
- Make this month's recipe: The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese
- Create the recipe to a "T" or add your creative flair
- Email us (community@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - 50 words - before month's end for your chance to win!
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The Best Blueberry Vanilla No-Bake Cheesecake - Yield: 12
Tips:
Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.
For the Adventurous: Use a real vanilla bean in place of the extract for a more exotic touch. Slit the bean in half and scrape out the seeds. Add seeds to cream cheese mixture and simmer the pod with the milk; discard pod before adding milk to batter.
Ingredients:
- 2 cups (500 ml) graham cracker crumbs
- (75 ml) butter, melted
- 1/4 cup (50 ml) corn syrup
- 2 packages (each 7 g) unflavoured gelatin
- 1 cup (250 ml) milk
- 2 packages (each 8 oz/250 g) light Canadian cream cheese, softened
- 1 cup (250 ml) granulated sugar
- 1 tablespoon vanilla
- 2 teaspoons (10 ml) grated lemon rind
- 1-1/2 cup (375 ml) frozen wild blueberries
Directions:
- Line 13 x 9 inch (3.5 L) baking pan or dish with aluminum foil, leaving a 2 inch (5 cm) overhang at each end. Lightly grease foil.
- In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
- In small saucepan, sprinkle gelatin over milk; let stand for 3 min. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 min. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
- Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife
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