NO-BAKE BLUEBERRY CHEESECAKE

I am a big fan of cheesecakes, whether it is New York-style cheesecake (which is too sour, perhaps due to the lemon it contains) or Philadelphia-style cheesecake (I say this is lighter in texture and much richer than New York-style). But the most "exploited" among cheesecakes is the Blueberry cheesecakes.

Majority of the coffee shops and high-end bakeshop have blueberry cheesecakes on their lists. It also varies in sizes. Some would sell it in slices, some would be in cups, and some would serve it in bars.
Almost every frustrated "Pastry-Chef-wannabes" would have made or rather tried making no bake cheesecakes recipes. (Is it me or it is just me? LMAO). Well, I did. I would say this is my very first pastry creation. I made one for Christmas and my family and friends loved it! So i will share this recipe (Disclaimer: I kinda mixed up and combined some recipes of no bake cheesecakes which I think is delicious!).

For the crust

1 1/4 cup Graham Crackers crumbs

1/3 cup Unsalted Butter, melted

1 teaspoon Cinnamon, ground

1 teaspoon Lemon rind

2 Tablespoons Brown sugar

For the filling

8 ounces Cream cheese, softened (I used American Heritage brand for this)

1/4 cup White sugar

1 cup All Purpose Cream

1 Tablespoon Blueberry preserves (I prefer using Smucker's)

1 Tablespoon Unflavored gelatin, to be dissolved in

3 Tablespoons Fresh milk

For the toppings

1 cup Heavy whipping cream

2 Tablespoons Powdered/ Confectioner's sugar

1 cup Blueberry preserves

Procedure:
1. To make the crust, combine Graham Crackers crumbs with cinnamon, lemon rind, brown sugar and melted butter in a mixing bowl until well-blended.
2. With a spatula or spoon, press the crust mixture on a 9-inch removable bottom pan (You can also use any pie plate covered with aluminum foil).
3. Place the crust in the chiller for 1 hour or until set.
4. Meanwhile, in making the filling, beat cream cheese and sugar until light and well-blended.
5. In a saucepan, dissolve unflavored gelatin in fresh milk over low heat.
6. Add the dissolved gelatin and blueberry preserves over the cream cheese and continue beating until all are blended well.
7. Whip all purpose cream, in a separate bowl, until stiff. Fold in whipped all purpose cream into cream cheese mixture.
8. Pour in mixture on the crust. Chill for 4 to 6 hours.
9. Pipe whipped cream on corners (in a rosette). Top cheesecake with blueberry preserves.

Tips:
*How to make a stabilized whipped cream:
- Use a chilled stainless steel bowl and beaters by placing in the freezer for at least 15 minutes before whipping the cream; and 
 - Beat heavy whipping cream with powdered sugar. For every cup of whipping cream, use 2 Tablespoons of powdered sugar.
*How to make a rosette icing design:
(Well, it really takes a lot of practice. Just be patient) 
- Hold piping bag filled with whipped cream at 90 degrees angle; 
- Squeeze out the icing while moving in a circular motion until getting a half round; 
- Release pressure without lifting the piping bag; and 
- Finish circle and lift the bag at the end. This will make the rosette look warped.Recommendations:
*You can also try using cranberry, strawberry, raspberry, mangoes or any fruits you prefer.