No-Bake Blueberry CheesecakeRelated: dairy, desserts & sweets, gluten-free, Israel & Middle East, July 4th, kid-friendly, Shavuot, Sukkot, Tu b'Shevat, vegetarian, Yom Kippur
When I had my first bite of the blueberry cheesecake at Kapulsky, Israel’s first café and restaurant chain, it wasn’t my first cheesecake, but it was a novelty nonetheless. As a young adult who dined out only on a handful occasions, if that, I savored Kapulsky’s cheesecake and what was, to me, an exotic ingredient: blueberries. I had never had them before, but they popped with tartness, which I was predisposed to liking, rather than syrupy sweetness. Nowadays when I visit Israel and I walk or drive by Kapulsky, just across the Tel Aviv boardwalk, I am tempted to stop and have a slice of blueberry cheesecake. But, hoping to preserve my nostalgic memories of this slice, I don’t. Instead, I opted to make it myself at home, adapted from Kapulsky’s recipe.
- ¾ ounces kosher gelatin
- 1 cup boiling water
- 2 cups whipping cream
- 2.2 pounds (1 kilogram) quark cheese
- 1 teaspoon pure vanilla extract
- 1½ cups sugar (see author's notes below)
- Blueberry Sauce
- ¼ ounces kosher gelatin
- 1/3 cup boiling water
- 18 ounces blueberries
- ¾ cup sugar (see author's note below)
- Grease a 10-inch round springform cake pan and line the bottom and sides with parchment paper.
- To make the cheesecake, mix gelatin and boiling water well and let cool, but not gel, at room temperature. Using a mixer with a whisk attachment on medium-high speed, whip the whipping cream for approximately 5 to 7 minutes, or until it forms stiff peaks.
- In a separate large bowl, whisk together the quark cheese, vanilla and sugar until well incorporated. The sugar granules will mostly melt into the cheese and will be barely noticeable. Add the gelatin and mix well. Add the quark cheese mixture into the whipped cream and whisk until smooth and well incorporated.
- Pour the cheesecake mixture into the middle of the cake pan and tap the cake pan gently on the counter to even out the batter. Cover with foil and put in the freezer.
- To make the blueberry sauce, mix gelatin and boiling water and set aside to cool, but not gel. In a medium saucepan over medium-high heat, combine the blueberries and sugar. Bring to a boil and turn down to a low simmer, mixing occasionally. Cook for about 20 minutes or until slightly thickened. Remove from heat and add the gelatin to the blueberry sauce. Mix well and let cool completely, but not gel.
- Pour the cooled down blueberry sauce over the cheesecake, cover with foil and put in the freezer, preferably overnight. Slice and thaw for only a few minutes, if necessary, before serving.
- Author's notes:
- The original recipe calls for 1 cup and ½ cup sugar respectively. I found it to be too little. Use sugar based on your taste. I also adapted the recipe, replacing canned blueberries with a homemade blueberry sauce. Since blueberries are low in pectin, a natural gelling agent, I added gelatin to mine.