No bake blueberry cheesecake

I'm not good in cooking but I believe that everyone can learn everything as long as they wanted to. :) I love eating so I really really wanted to learn how to cook... and of course bake! But since we don't have an oven at home, I usually do refrigerated cakes. Well fiesta float is all I can do perfectly , so for the the first time I tried the no-cook blueberry cheesecake! (A very expensive cake to practice on).

Since it's my dad's birthday and I have a very special guests (my beloved bf), I was inspired to try this recipe. Here are the ingredients I bought:


Ingredients:

Crust:

1 pack Graham crackers (crushed)
1/2 cup Melted Butter (or bakers margarine)
1 tsp lemon rind (optional)
2 tbsps Sugar


Filling:

2 pkg Magnolia Cream Cheese, softened
1/4 cup Sugar
2 tbsp Unflavored gelatin dissolved in
4 tbsps Magnolia Fresh Mil
1 cup All purpose cream, chilled
1 can Blueberries in syrup


Procedure:

In making the crust, crushed the Graham crackers if you weren't able to buy a readily crashed cracker at store.

Mixed crashed graham with the sugar and melted butter. If crackers were still loose and dry, add more butter to bind it.

Press on a 9" pie plate or pan and chill for 30 minutes.

Now let's proceed in the steps on making the filling which is the most important of it all. The taste of the cheesecake will depend on the taste of the filling :) First stem is to beat the cream cheese and sugar until they
are well blended. *If you have a beater, much better. For me I don't have one so I just used a manual egg beater which is harder*, then set aside.

Meanwhile, dissolve unflavored gelatin in milk on a low heat. Don't heat too much as it will dry. Make sure it's still wet and hot then add to cream cheese. Continue beating to blend well.

In a separate bowl, whip the chilled cream until stiff and fold into cream cheese. 

Once mixed, pour above the created crust. Chill for another 30 mins to 1 hour.

Then top with blue berries in syrup. Chill for 4-6 hours. And it's ready to serve :)

Notes: Apparently, I failed to bind the crust. Well mostly because the amount of butter used is not enough to bind the crumbs. So if you are going to do this , use as many butter as you can and make sure the crush is moist enough. And another thing I learned, if you want to create a thicker filling, you should use a smaller pan.


Nevertheless, my family and visitors was able to enjoy the cake :) It's quiet delicious even if I failed to create the crust! Not bad for a starter! Try this recipe as well and let me know of the result :)