No-Bake Cheesecake Recipe (Made By Anna Olson)

Instructions

1. Lightly grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper.
2. For the crust, combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter and press firmly into the bottom of the pan. Chill for an hour, or freeze while preparing the filling.
3. For the cheesecake, using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a soft peak. Chill until ready to use.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy, scraping down the sides of the bowl a few times. Add the icing sugar ¼ cup (32 g) at a time, beating well (start on slow and increase to medium) and scraping well after each addition. Beat in the crème fraîche, lemon juice, and vanilla and beat until smooth.
5. Add the whipped cream to the cream cheese and fold in by hand. Pour the cheesecake filling (it will be pourable but will set up once chilled) over the chilled crust and refrigerate, uncovered, for at least 6 hours, ideally overnight.
6. For the blueberry sauce, bring the blueberries, sugar, and lemon juice up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons (30 mL) of cold water and add this to the blueberries, stirring and returning to a simmer until the sauce has thickened and is glossy. Set aside to cool to room temperature and then chill completely.
7. Serve the cheesecake with a generous spoonful of blueberry sauce. The whole cheesecake will keep, uncovered, in the fridge for up to 3 days. Leftovers should be loosely covered and refrigerated.