No-Bake Unsweetened Blueberry Cheesecake

In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw blueberries — rather than relying upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.

Blueberries retain their maximum amount of nutrients and their maximum taste when they are enjoyed fresh and not prepared in a cooked recipe. That is because their nutrients - including vitamins, antioxidants, and enzymes - undergo damage when exposed to temperatures (350°F/175°C and higher) used in baking.

 

References: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

That is why, we will used blueberries in a no-bake procedure to enjoy it as a healthy dessert. First, we need to prepare all ingredients to be used in making our blueberry cheesecake.

Ingredients:

Crust:

1 pack / 200 grams	Graham  Cracker Crumbs
1 pack / 100 grams	Dari Crème Butter
1 tsp	Lemon Rind (optional)

Filling:

1 pack / 225 grams	Magnolia Cream Cheese
1 pack	Unflavored Gelatin, color white
1 can / 370 ml	Alpine Evaporated milk
1 can / 300 grams	Nestle All-purpose Cream
1 can / 595 grams	Duncan Hines Original Royal Blueberries

 

Procedure:

1. To make crust, mix crumbs with butter and lemon rind thoroughly.
2. Then, press it in a large pan. Then, chill in the refrigerator.
3. For the filling, dissolve unflavored gelatin in evaporated milk.
4. Mix with all-purpose cream in low heat.
5. Combine with cream cheese and stir and blend well while its hot.
6. Then, get and pour onto crumb-lined pan. Let it cool down for 15 minutes.
7. Meanwhile, put the blueberry can in the freezer.
8. Then, top the cream with blueberries in syrup.
9. Chill for 1 hour to 4 hours.
10. Serve and eat.