NO-BAKE CHEESECAKE WITH ALMOND-BISCOTTI CRUST AND BLUEBERRY SAUCE
RECIPE TYPE
Desserts and Baked Goods
SERVES
Serves 10 to 12
Prep time: 20 min
Total time: 4 hr 31 min
Ingredients
1 pkg (250g) cream cheese, softened
1 cup Longo’s Mascarpone Cheese
1 cup icing sugar
2 tbsp lemon juice
1/4 tsp vanilla
2 cups 35% whipping cream
Almond Biscotti Crust:
1 pkg (175g) Longo’s Almond Biscotti
1/3 cup Longo’s Butter, melted
1/4 cup light brown sugar
Blueberry Sauce:
3 cups fresh or frozen Longo’s Blueberries, divided
1 cup plus
2 tbsp water
1/2 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
Directions
Almond Biscotti Crust:
Place biscotti in bowl of food processor. Process into fine crumbs. Pulse in butter and sugar until combined and moistened. Transfer into lightly sprayed 8-inch springform pan. Press crumbs firmly and evenly into bottom of pan with bottom of a measuring cup. Bake in preheated 375°F oven for 8 minutes or until edges are lightly browned. Let cool.
Beat cream cheese and mascarpone until lightened. Beat in icing sugar, lemon juice and vanilla. Gradually add whipping cream and beat until stiff peaks form. Scrape onto prepared crust and smooth top. Refrigerate for at least 4 hours or until firm and chilled.
Blueberry Sauce:
Meanwhile, combine 1 1/2 cups of the blueberries, 1 cup water, sugar and lemon juice in saucepan; bring to a boil. Reduce heat to simmer for 3 minutes or until blueberries start to split open.
Whisk cornstarch with 2 tbsp water and stir into blueberry mixture. Continue to stir until thickened. Stir in remaining blueberries and remove from heat. Serve warm or cool with cheesecake.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 5g | Fibre 2g |
Fat 38g | Sugar 30g |
Carbs 39g | Sodium 170mg |
