No-Bake Blueberry Balsamic Cheesecake
Servings Prep Time
10servings 30minutes
Passive Time
3hours
Servings Prep Time
10servings 30minutes
Passive Time
3hours
Ingredients
For the Crust
  • Vegetable oil cooking sprayfor pan
  • 1 1/3 cups vanilla wafer or shortbread cookiesfinely ground
  • 2tablespoons unsalted buttermelted
  • 2tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1cup sour creamroom temperature
  • 2/3cup sugar
  • 1/2cup Mascarpone Cheeseroom temperature
  • 1/4cup soft fresh goat cheeseroom temperature
  • 3/4teaspoon pure vanilla extract
  • 1/4teaspoon lemon zest
  • 1cup heavy cream
For the Topping
  • 1pound blueberries
  • 1/3cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1tablespoon cornstarch
  • 1tablespoon water
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