How to make a fresh and delicious blackberry cheesecake

Cheesecakes are the perfect springtime dessert, especially when they’ve got a pop of color like blackberries!

With just a few ingredients, you can make the cutest two-layer blackberry cheesecake that’ll have everyone coming back for more. Check out how to give it that special touch with a splash of both Vainilla Molina Blend and Clear.

INGREDIENTS:

For crust:

1 cup crushed chocolate cookies, crushed and separated
2 tbsp melted butter
A big splash of Vainilla Molina
 
For filling:
4 tsp unflavored gelatin
¼ cup water
1 cup + 3 tbsp cream cheese, room tem

1/3 cup sugar

1/3 cup plain, unsweetened yogurt

A big splash of Vainilla Molina
½ tbsp lemon juice 
½ tsp lemon zest
½ cup very cold heavy cream
1 tbsp sugar
Blueberry puree 
 
For puree:
1 cup fresh blueberries
3 tbsp sugar
1 tsp lemon juice
For gelee layer:
Half of the puree
¼ cup water
2 tbsp sugar
½ envelope unflavored gelatin, hydrated

Toppings:
Fresh blueberries

Lemon zest 
Powdered sugar

DIRECTIONS:

For crust :

1.     Separate cookies and remove filling (you won’t need the cream).

2.     Grease sides and base of a baking pan with wax paper.

3.     Mix cookie crumbs with melted butter.

4.     Add a big splash of Vainilla Molina.

5.     Pour and press onto baking pan.

For puree:

1.     Heat blueberries, sugar and lemon juice in a saucepan until liquid is released.

2.     Let cook 5 min and remove from heat.

3.     Separate into two bowls. Set aside.

For filling:

1.     Dissolve gelatin in water to hydrate. Set aside.

2.     In a bowl, combine cream cheese, sugar, yogurt, lemon juice and lemon zest. Use a hand mixer to blend it all together.

3.     In another bowl, beat cold cream with sugar until fluffy.

4.     Fold whipped cream mixture into cream cheese mixture with a spatula.

5.     Mix in blueberry puree with a spatula.

6.     Add a big splash of Vainilla Molina Clear.

7.     Microwave hydrated gelatin for 20 seconds.

8.     Pour filling onto cookie crust, smooth it out with a spatula and gently tap pan to remove any air bubbles.

9.     Freeze for 15-20 minutes until surface firms up.

For gelee:

1.     Add puree to a saucepan along with water, sugar and hydrated gelatin.

2.     Heat and stir for 1 minute, then remove from heat.

3.     Pour gelee over crust.

4.     Refrigerate again until solid (about 6 hours / overnight)

 Assembly:

1.     Once ready, remove cake from pan.

2.     Peel away wax paper from sides of cake.

3.     Garnish with halved blueberries and lemon zest.

4.     Enjoy!

If you like how this turns out, try our killer orange slushy recipe that pairs perfectly with this cheesecake.