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Before you jump to Blueberry No-bake Cheesecake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good starting point saving energy by going much more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.
The kitchen by itself gives you many small ways by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. A lot of it is simply utilizing common sense.
We hope you got benefit from reading it, now let’s go back to blueberry no-bake cheesecake recipe. You can cook blueberry no-bake cheesecake using 9 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook Blueberry No-bake Cheesecake:
- Prepare of Oreo cookies.
- Provide of Cream cheese.
- Provide of Heavy cream.
- Provide of Plain yogurt.
- Get of Granulated sugar.
- Prepare of Unsalted butter.
- You need of Powdered gelatin.
- Take of Lemon juice.
- Take of Blueberry jam.
Instructions to make Blueberry No-bake Cheesecake:
- Put the gelatin in 50 ml of water, mix lightly and leave to soften..
- Take the cream filling out of the Oreo cookies, put into a sturdy plastic bag and crush using a pestle or rolling pin..
- Melt the butter in the microwave. Keep and eye on it and make sure not to over-cook it..
- Put the butter and crushed cookies in a bowl, and mix evenly..
- Line a mold with a removable bottom with the cookie mixture from Step 4. If you press it down firmly it will look nicer, and won't fall apart easily..
- Put mold from Step 5 in the refrigerator to harden the cookie crust. Put the room temperature cream cheese in a bowl, and mix with a rubber spatula or a whisk until soft..
- Add the granulated sugar, cream, yogurt and lemon juice. It's best to add it all in several batches while mixing, to ensure it is evenly combined..
- Divide the mixture into 2 portions, A and B. Put A in the refrigerator..
- Microwave the softened gelatin for a few seconds. It dissolves right away, so microwave while watching it carefully a little at a time. Do not let it boil!.
- Add half the dissolved gelatin to B, and mix until evenly distributed..
- Pour B into the cookie crust lined mold that's been in the refrigerator. Drop the mold onto your counter top from a low height to eliminate any air pockets. Chill in the refrigerator for an hour..
- After an hour, mix the blueberry jam into A. Re-heat the remaining gelatin from Step 1 to dissolve it. Add this also and mix until evenly distributed..
- Pour the blueberry mixture into the mold, drop it carefully on your counter top to eliminate any air pockets, and chill until set. (I refrigerated it overnight.) To unmold the cheesecake easily, wrap a warm kitchen towel around the mold..
- Done..
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