no bake blueberry cheesecake and trader joes real vanilla wafers to die for!
it was party central here at littlefoodies dwelling. the grammi had a belated party with all the wild animals and we gorged on Domenico's amazing pizza in Belmont Shores and a creamy, dreamy food coma inducing blueberry cheesecake. the recipe hails from epicurious.com but we derailed from the original to make it all ours... littlefoodie was wholly insistent on making a blueberry cake and i was insistent on making some quick and easy.
oh, and i bought a tub of the Trader Joe's new cookies. i accidentally threw away the tub before i tossed it out but they'll be back. the real vanilla wafers, (as i believe they were called) had real flakes of madagascar vanilla and so rich and buttery.. they made the most amazing crust for the sweetness of the blueberries! try out these cookies and you will be hooked.. oh, and they don't taste half bad with a dollop of tangy lemon curd on top!
3/4 box of trader joe's real vanilla wafers (cause i had 1/4 of the box the night before!)
1/2 cup organic oats
5 tbl organic virgin coconut oil or unsalted butter, melted
-blend all together in the food processor or saucessor as littlefoodie calls it.
press into spring form pan and bake at 350f for 14 minutes.
remove and set aside.
1/4 cup water
1 tbl plain gelatin
8 oz organic cream cheese
4 oz mascarpone cheese (or you can stick with 4 oz cream cheese)
1 cup heavy cream
3/4 cup organic pure cane sugar
juice of 1 lemon
1 bag thawed frozen unsweetened organic blueberries (again, trader joes frozen blueberries are out of sight!)
-pour water in small saucepan and sprinkle gelatin over it. let sit for 10 minutes. heat pan on low and stir until gelatin dissolves. set aside.
blend cheeses through lemon juice in food processor. add berries and warm gelatin. pour into crust and chill overnight.
lemon curd ( i usually make it but i was in a pinch and used trader joes jarred which is pretty good.)
3-4 baskets of blueberries
a couple of hours before serving spread lemon curd over top. melt jam in pan and toss with berries to make a glaze. pile on top of cake. put back in fridge for a couple hours.
serve and eat.