Everyone Loves This No-Bake Dessert

Von Natasha's Kitchen · 20 Min.

Zutaten

Zubereitung

1. In a medium saucepan, combine the water, lemon juice, sugar and cornstarch, and stir until the cornstarch dissolves.
2. Heat over medium, stirring constantly, until the mixture starts to thicken, about 1 minute.
3. Add the blueberries and bring to a boil, stirring gently and occasionally, for about 5 to 6 minutes, until the berries release their juice and turn syrupy.
4. Take off the heat and let the blueberry sauce cool to room temperature.
5. Crush the graham crackers in a food processor into fine crumbs, then move them to a bowl and mix in 1 Tbsp sugar and 8 Tbsp melted butter until evenly moistened.
6. Line a 9-inch springform pan with a round of parchment and press the crumbs over the bottom and 1/2 inch up the sides. Freeze 15 minutes or refrigerate 30 minutes to set.
7. In a large bowl, beat the cream cheese and 2/3 cup sugar on medium-high with a hand mixer for 3 minutes, scraping the bowl as needed, until fluffy and completely smooth. Beat in the sour cream and lemon juice for another minute.
8. Wash the mixer attachments. In a second large bowl, whip the heavy cream on medium-high for about 3 minutes, until stiff peaks form.
9. Fold the whipped cream into the cream cheese mixture with a spatula until fully combined, scraping from the bottom of the bowl.
10. Pour half the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over it and swirl lightly.
11. Pour the remaining filling on top and smooth it. Spoon and swirl another 1/4 of the blueberry sauce over the top.
12. Cover and refrigerate for at least 6 hours or overnight to set. Serve topped with the remaining blueberry sauce.

Zusammengefasst aus dem Video von Natasha's Kitchen. Schau es dir für die Details an.

Mehr Rezepte mit

ZitroneSahneFrischkäseSaure SahneHeidelbeereGraham-Cracker