No-Bake Cheesecake with Blueberry-Maple Sauce

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Today’s post comes from Alex, Seattle, WA.

As good as eggy New York-style cheesecake is, this simpler recipe is my all-time favorite cheesecake. I got the opportunity to make this for Leslie at a barbecue last summer along with my father’s ribs (recipe to come?), and it was the easiest and least stressful summer dessert I’ve ever made. The filling is very basic, so you can add flavorings or zests at will. The sauce works well on any dessert, and works with all seasonal flavor palates.
cheesecake

No-Bake Cheesecake with Blueberry-Maple Sauce

Crust
12 graham crackers (24 squares)
1/4 cup white sugar
1/2 cup butter (1 stick), room temperature
1/2 tsp cinnamon

Filling
2- 8 oz blocks cream cheese, room temperature
1- 14 oz can sweetened condensed milk
1 Tbs vanilla extract

Sauce
1/4 cup water
1/4 cup maple syrup
1/3 cup white sugar
1/2 tsp cinnamon
16 oz frozen blueberries, divided

Crust:
Using a food processor, crush the graham crackers with the sugar and cinnamon. In another bowl, mix with the butter until the mixture is smooth and feels like wet sand.

Pour the crust into a 10-inch springform pan, and pat the crust into an even thickness along the bottom and a couple inches up.

Use the outside of a cup to press the crust into the sides of the pan.

Freeze the crust for at least 30 minutes before filling.

Filling:
In a large bowl, mix the cream cheese with a hand mixer until it is completely smooth.

Add the vanilla and the sweetened condensed milk, mix until smooth.

Pour the filling into the crust and tap the sides of the pan lightly to remove the bubbles.

Chill in the refrigerator for at least 4 hours before serving.

De-pan, slice the cake, and serve with the sauce.

Sauce:
Put the water, maple syrup, sugar, cinnamon, and 8 oz. of the blueberries into a small saucepan on medium-low heat. Cook until the blueberries are softened, about 5 minutes.

With cheesecloth or a fine sieve, strain the blueberry mixture into a separate bowl, and discard the solids.

Return the liquid to the saucepan, reduce the heat to low, and cook until a syrupy consistency is reached, stirring often, about 5-8 minutes. Meanwhile, put the remaining 8 oz. of blueberries into a bowl or serving dish.

When the sauce is a syrup, kill the heat and pour the syrup over the blueberries. Refrigerate until ready to use.

Note: When slicing the cake, use your largest knife, and rinse the knife in hot water between slices. It will produce clean slices in the filling.

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