I've been so busy this week, that I haven't had a chance to make this post, which should have been done right away!
The winner of the "Win Your Entire Purchase" contest, from the Craft Sale in St George is ....................Joyce Maas!!!! Congratulations Joyce!!! I've sent you an e-mail.
Thank-you everyone who made a purchase and entered their name in the draw!
We had a family get-together this past week-end, and I was asked to bring a dessert. I love these kinds of things because its gives me a chance to try something new. I had come across this No Bake Blueberry Cheesecake on Pinterest a little while ago, and thought I'd give it a try.
It turned out to be a little time consuming, just because you have to let the filling sit over night, but still easy, and absolutely delicious!
I forgot to take pictures of it, but this is the picture of the Epicurious site.....amazing recipes on there!
(photo by: Brian Leatart)
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.