The Best Blueberry Vanilla No-Bake Cheesecake

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The Best Blueberry Vanilla No-Bake Cheesecake

Additional information on this Recipe from Food Network Canada

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Recipe summary

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.

Healthy Eating Tip: Have Your Cake and Eat it Too - Watching your portion size allows you to enjoy your favourite desserts. Split it with a friend or save some for another day.

Preparation time:
Cooking time:
Yield: 12

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.