No bake Blueberry Cheesecake
| 1 kg | Gusto Dolce Cheesecake Base |
| 75 g | Graham/Marie biscuit |
| 3 tablespoon (+/- 43g) | Gusto Dolce Pure Creamery Butter |
| +/- 15 g | Gelatin(for cheesecake batter) |
| 10 g | Gelatin(for blueberry toppings) |
| 45 ml | Water(for cheesecake batter) |
| 100 ml | Water(for blueberry topping) |
| 200 g | Blueberries |
| 3 Tablespoon | Sugar |
| 200 ml | Gusto Dolce Whipping Cream |
- Thaw Gusto Dolce “cheesecake base” in refrigerator
- Make crust with Graham/Marie biscuit and butter
- Put crust in a 8” cake tin
- Double boil +/- 15gm of gelatin with 45ml water
- Whip 200ml Gusto Dolce “whipping cream”. Stiff peaks.
- Mix gelatin slowly in cheesecake base
- Fold in the whipped cream carefully
- Cool for >4 hours in fridge
- Blueberry Topping: Put 200g blueberries into a sauce pan, add 100ml water and 3 tablespoon of sugar, stir and cook for 2-3 minutes on low heat. Add 10gm gelatin in the mixture, cook on low heat for 1 minute. Let cool.
- Pour blueberry topping on cake
- Cool for >10 hours in fridge
- Enjoy!
*Add more gelatin if you prefer more pudding-like texture.