No-Bake Blueberry Balsamic Cheesecake

No-Bake Blueberry Balsamic Cheesecake

Try it with Calivinegar Barrel Aged Balsamic VinegarCalivinegar Citrus Burst Barrel Aged Balsamic Vinegar , or Calivinegar Very Berry Ginger Barrel Aged Balsamic Vinegar

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No-Bake Blueberry Balsamic Cheesecake
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Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
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Instructions
  1. Crust. Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
  2. Filling. Beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate 45 minutes before serving.
  3. Topping. Bring half the blueberries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until blueberries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining blueberries. Refrigerate until ready to use.
  4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe Notes

Recipe Courtesy of Martha Stewart from Martha Stewart Living Magazine


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