This NO BAKE CHEESECAKE with BLUEBERRY JELLY is not only a pretty dessert, but a pretty tasty one too!
Who likes Cheesecakes? It is a dividing question, I think; my husband isn't a fan at all, meanwhile I could eat them with no second thoughts. But yes, cheesecake has been a tricky choice for me, as even my friends don't usually prefer cheesecakes-that doesn't stop me from making them at out house parties 😜Till now, I have only tried no bake cheesecakes, working up some courage to try the baked ones-will get there some day; for now, baby steps 😊
This is a PURPLE VELVET cheesecake, so definitely it has cocoa powder in it, it is also topped with Blueberry Jelly(yummm)-that gives this cheesecake not only a cheesy taste but also a tangy zing. In childhood, we would go with the jelly packets when we had to make some, but lately I have realised how easy it is to make jelly at home-you do however need to use a jelling agent. For vegetarians, you can use this vegetarian version of gelatine. This recipe does take time, as you will need atleast 3-4 hours for the cheesecake to set and then minimum 2 hours for the jelly to set on top of it. As Jelly needs to go on top, the setting part cant be done simultaneously.
Few things to be cautious when you are making the jelly, is to be aware of how hot it is. It is indeed a difficult read, but the jelly shouldn't be too hot otherwise it will pierce through the cold cheesecake, and if it is cooled down much, it will start to crystallize in the pan itself. Hence, it is very important to have a very well refrigerated cheesecake so the jelly can sit on it. If you are making it for the first time, have 2 ramekins filled with cheesecake so you can test the jelly pour on it first. I always do that, make a small batch and test; if successful, do it on the big boss! Do let me know if you make this cheesecake-would love to hear from you!
Ingredients
Purple Velvet Cheesecake
1 Cup Cream Cheese
½ Cup Sour Cream
½ Cup Heavy Cream
½ Cup Caster Sugar
3 tsp Cocoa powder
2 tsp Vanilla essence
1 drop Purple food gel
Blueberry Jelly
2/3 Cup Blueberry pulp
½ Cup Sugar
½ Cup Water
1 Packet Gelatin powder
2 tbsp Cold water
Crust
8 Milk Biscuits/Graham Crackers/Wheat biscuits
½ Cup Butter, melted
Directions
Crust
1. Crush the biscuits in a food processor or by rolling pin, into crumbs. Mix in the melted butter and combine well.
2. Place this mixture in the 2 x 3 inch round pans. Press down firmly and refrigerate for 1 hour.
Purple Velvet Cheesecake
1. Beat the Cream cheese, sour cream, heavy cream and sugar until it is smooth.
2. Add in Cocoa powder, Vanilla and purple food color, and mix well with a spatula.
3. Pour the mixture into 2 x 3 inch round pans after the crust has cooled and hardened.
4. Refrigerate for 3-4 hours.
Blueberry Jelly
1. Combine the gelatine powder into cold water and let it sit for 5 mins.
2. In a small saucepan, mix the blueberry pulp, water and sugar, and warm it on low heat.
3. Add in the gelatine mixture and mix well.
4. Let the mixture cool down for 1-2 mins. DO NOT let the mixture sit for long as it will form jelly crystals.
5. Add the Jelly liquid on top of the (3-4 hours) chilled Cheesecake. Make sure the cheesecake has set, otherwise the warm jelly liquid will seep through.
6. Let this set for more 1-2 hours, before it is to be served.
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