Kanz Recipe Diaries 🍽📚

Dt: 12th June 2021

       To complete the weekend and on family demand.... I made the most delicious, exotic, decadant, moist and flavourful NO BAKE Lemon Blueberry Cheesecake.

Since it was for the very first time, i was bit nervous thinking how it will turn out.. And surprisingly it was simply amazing and perfect for a weekend treat..

Am super excited to share the recipe with y'all as it is simple to make without any extra efforts and just with a handful of ingredients..

To make this beyond delicious delicacy, you need -

FOR THE BASE:

10-15 Digestive or Graham cracker biscuits

1 Cup of Melted unsalted butter

1/2 Cup Brown or Granulated Sugar(I used granulated sugar)

FOR THE FILLING: 

Philadelphia Cream Cheese - 200 GM(1 BLOCK)

2 Cups of Heavy Whipping Cream

Powdered Sugar 1/2 Cup

Vanilla Essence - 1 Cup

Sour Cream - 1 Cup

Lemon Juice - 1 Tbsp

Zest - 1 whole yellow lemon

For Topping: 

BlueBerry Filling - 1 Cup

Fresh Driscollis Blueberry - 1 Cup (Optional)

Method:

For Making Base: Crush Digesttive biscuits to super fine sand like consistency.

Add it in a bowl, Stir in melted butter along with sugar and mix well so that everything is well combined.

Grease a 9" spring form baking tin, both bottom and sides.

Spread the prepared biscuit mixture on the prepared tin and spread evenly using the bottom of a greased ramekin.

Refreigerate for 30-40 min till your base is completely set.

For Making Filling:

Bring cream cheese, sour cream to room temperature.

In a clean bowl, beat the cream cheese till thick and creamy in consistency. add in sour cream and continue to beat using an electric beater till both cream cheese and sour cream are completely mixed.

In a separate chilled glass bowl, add the cold whipping cream and beat on high speed using a clean electric beater till it is thick and soft peaks are formed.

Add the whipped cream into the cream cheese and sour cream bowl, along with lemon juice, zest and vanilla essence. Mix it gently using a spatula to combine everything. Do not overmix else the mixture will release water and your filling will be a complete disaster..

Remove the base froom the refrigerator, Pour the filling on top of the crust.

FLatten the top using a spatula. Cover the tin with aluminium foil or clingwrap.

Refrigerate for several hours or till you are ready to serve it.

Once the cheese cake is set, remove it from the fridge,spread the blueberry filling. Refrigerate for another 2-3 Hours before you are ready to serve..

For Serving:

Use a sharp knife to loosen the cake from the cake tin. Remove the rim of the tin and cut the cake into slices for serving. For neat and clean slices whip out the knife after each cut.

Enjoy this perfect nobake cheesecake with your family and freinds..

Bon Appetit !!!!

P.S. Kanzkitchen.com