Dessert from a famous American chef and author of Virginia Willis, whose recipes relate to American South and french cuisine. Blueberry cheesecake without baking is a dessert, consisting of pecan cake with cream cheese filling from topping of freshly made syrup with blueberries.
Recipe author – Virginia Willis from USA – Chef, teacher of Kajun and Creole cuisine, author of books about outdoor activities, 2016 Laureate in the “Health” category
Time: 2 час. 50 minutes Difficulty: medium Servings: 20-24 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pecan cake
- 140 gr half pecans
- 1 tbsp. flour
- 2 tbsp. l granulated sugar
- A pinch of fine sea salt
- 6 tbsp. l melted butter
Cheesecake Filling
- 1 tbsp. powdered sugar
- 2 envelopes (28 g each) of gelatin without flavoring
- 1 tbsp. fat cream
- 2 packs of cream cheese, 225 g each, room temperature
- 1 tsp vanilla extract
Blueberry topping
- 1000 ml. (500-600 gr.) Blueberries
- 1/4 Art. granulated sugar, or to taste
- 2 tbsp. l corn starch
- Juice 1/2 Lemon
Recipes with similar ingredients: pecans, premium flour, sugar, butter, icing sugar, gelatin, cream, cheese cottage cheese, vanilla extract, blueberries, starch, lemon juice
Recipe preparation:
- Pecan cake: Preheat the oven to 180 ° C.
- Fold the pecans in a food processor bowl equipped with a knife. Grind. Add flour, granulated sugar and salt to the combine and that’s it. mix. Add the butter and mix until smooth. Transfer the mixture into a rectangular baking dish of size 22 on 33 cm., Compress with an even layer. Put in the refrigerator and cool until hardened for about 20 minutes.
- Bake until golden brown, 10-12 minutes. Put to the grill to cool.
- Cheesecake Stuffing: Meanwhile, in a bowl of medium sizes put icing sugar and gelatin. Add 1/4 tbsp. cold water and mix everything. In a small pan on medium-high heat bring the whipping cream to a low heat boiling. Then add the hot cream to the gelatin mixture and mix until everything mixes and dissolves.
- Wipe the combine bowl to clean it of crumbs. Then put cream cheese and vanilla in it and beat until smooth. Add a mixture of cream with gelatin and mix until smooth, if necessary, scraping the mass from the walls of the bowl. Pour the mass on chilled walnut cake. Cool until hardened, by for at least 1 hour.
- Blueberry Topping: Meanwhile, mix the blueberries, granulated sugar and corn starch in a small gravy boat. Good mix so that the blueberries are completely covered with dry ingredients. Add lemon juice and mix again. Bring to a low boil over medium heat, stirring until corn starch and sugar will not melt, about 2 minutes. Clean in side and refrigerate for at least 30 minutes before pouring onto chilled cheesecake filling. Chill until topping set, about 15 minutes, then serve.
