No-Bake Blackberry Cheesecake Recipe:
Celebrating 1st blogiversary with my age long Greek Love-affair, A Blackberry Cheesecake.
I simply crazily madly and deeply love Cheesecakes. Still remember my first tryst with the dessert, it was at least a decade ago at Delhi’s favourite Big Chill Café. A bite of the strawberry Cheesecake and it was love at first sight. And ever since I’ve never missed my chance to grab a slice of cheesecake across bakeries and fine Italian restaurants & cafes.
To mark an eventful year that it has been, on our 1st blogiversay I wanted to make something really special and couldn’t have thought of a better way to celebrate than with my love ‘A Cheesecake’. Its feels like yesterday that I decided to dedicate myself to our passion for food and Foodpunch happened on 20th April last year. It’s been a yearlong of cooking with passion, of many achievements and some failures. Despite the highs and lows, it has been an enriching experience to have a platform where I can connect with all you awesome people and I can’t ever thank you enough for your support. Your love is my motivation and it fills me up with enthusiasm to explore a lot more delicious food all through the years to come. Thank You!
Now about this No Bake Blackberry Cheesecake, it was as delicious as it looks. The tangy creamy-cheesy flavour, buttery sweet-salty crust, an oozing blackberry topping with sweet fresh black grapes, made it a well deserved anniversary recipe. I have used hung curd instead of double cream unlike what a regular recipe calls for, and the curd worked supper fine for the recipe. An awesome find was this gluten free Blackberry Reserve from Hero’s at a nearby gourmet store which reduced the preparation time by large (would have preferred fresh Blackberries but finding it in our past of the world and in this season is difficult). All in all this no bake chilled dessert was such an awesome welcome treat during summers that I don’t have enough words to express it, do it yourself and you’ll know.
For the Crust:
- 12 Crackers (I had Munchy’s sugar crackers)
- ½ cup almonds
- ½ cup melted unsalted butter
- 5-6 dried Apricots (You may use figs or dates instead)
- 1 tsp salt
For the Cheesecake Filling:
- 200 gm Mascarpone Cheese (Try Impero available across gourmet stores)
- 150 gm Cream Cheese (Try the new launched Britania Cream Cheese)
- 400 gm Thick Curd/ Yogurt, hung in a muslin cloth for 3-4 hrs (Try Britania Daily Fresh or Nestle A+)
- 2 tbsp Blackberry Preserve
- 3 tbsp Castor Sugar
- 2 tsp unflavoured gelatine
- Juice of 2 lemon
- 1 tsp Vanilla extract
For the Topping:
- Blueberry Preserve, 4-5 thick tablespoon full (I used 2/3rd of the 350 gm bottle of Hero’s preserve)
- Optional, A handful of fresh black grapes or blackberries
- Dry roast the almonds on a hot skillet for 4-5 minutes until it is crunchy.
- In a blender coarsely crush the almonds and crackers together, and then add salt, cut dried apricots and butter, the run the blender once more.
- Take a 8-9” springfoam pan, press the mixture down at the base of the pan. Even out and press the mixture down using the back of a big spoon. Cover up the pan with platic wrap and refrigerate for 1-2 hours.
- Set a heat proof bowl over a saucepan full of simmering water and dissolve the gelatine in entire lemon juice. Stir until the gelatine melts, and then set aside.
- In the blender or food processor blend the yogurt and castor sugar together just till the sugar dissolves. Then add the entire cream cheese and blend again only 1-2 short whizzes.
- In a mixing bowl take the mascarpone and gently beat it only 2-3 times, to this mixture add the above curd-cream mixture and just fold everything together.
- Taste and tip in more sugar to suit your taste, then add vanilla extract and gelatine-lime mixture while stirring the cream filling gently. Mix only till it combines.
- Finally tip in 2 tbsp of Blackberry conserve and just gently give 1-2 stir ( you need not mix this well for the look of blackberry trail in patches adds a drama to the appearance).
- Pour this mixture over the chilled crust, gently even out the top of the cream filling with the back of the spoon. Cover the pan back with plastic wrap and allow chilling in the refrigerator for 4-5 hours or overnight.
The Cheesecake and Topping:
- Take the chilled cheesecake out from the fridge and gently spread the blackberry conserve on the top. Carefully spread out the conserve all across the edges too.
- Pop it back in the fridge for about an hour to set the topping.
- Cut into wedges and go indulge!!
Dos and Don’ts:
- Do use the flavour of preserves to your liking, like blueberry, strawberry etc
- Don’t mix the mascarpone cheese too much else the cheese would break down, just carefully fold.