Cheesecake with blackberries without oven

Blackberry cheesecake without oven

As I already told you, we picked a lot of blackberries, so I could make many recipes with them. I recently uploaded the recipe for baked cheese with homemade blackberry jam, and this time, I detail the recipe for this one. cheesecake with blackberries without oven  and without eggs, which is made in a jiffy, and it is really delicious and I prepare it many times when guests come over. In addition, it can be accompanied with caramel, jam, syrups, etc.. but as it is about blackberries, I have prepared a blackberry coulis to avoid repeating the jam. It looks similar but the result is different. I hope you like it! here we go:

INGREDIENTS:

These ingredients are enough for 4 or 6 cakes depending on the size of the pan you use. I used one of 8 cm in diameter:

• 250 gr cheese spread
• 200 ml of liquid cream
• 150 ml milk
• 100 gr sugar
• 1 sachet of Royal curd powder
• Blackberries
• 1 sheet of gelatin
• Water
• 100 gr Maria type or Digestive type cookies
• 50 gr butter

STEP BY STEP RECIPE:

1. Crush the cookies, adding the butter that we have previously left at room temperature, so that, when mixing, it is well integrated.
2. Cover the molds with silver foil. With the help of a spoon, or with clean hands, we make the base of the cakes pressing the mixture. Let it cool in the refrigerator.
3. To make the filling, in a saucepan, pour the cheese, cream, milk and sugar, and stir over medium heat (without boiling) with a whisk until you get a cream without lumps. Then add the sachet of curd, increase the heat a little and bring to the boil and stir until the cream is smooth.n as soon as you see some bubbles, remove from the heat and pour the mixture into the molds. Let it cool at room temperature and then in the refrigerator.
4. For the coulis, put a glass of blackberries, half a glass of water and a spoonful of sugar in a saucepan. Bring to a boil and then over medium heat, until the water is reduced by half (not completely absorbed). Pour into a strainer and press the blackberries with a mortar to squeeze out all their juice. Again, pour it into the saucepan, heat and add a sheet of gelatin well drained with your hands, which we have previously hydrated in cold water (about 3 min.) Stir until the gelatin melts (it takes very little time) and pour over our tarts. You will see that in 3/5 minutes it will have solidified and the gelatin will have melted. Reserve in the refrigerator for at least 1 hour.
5. Unmold with the help of silver foil and decorate with a few blackberries on top.

It is easier than you think and if you do not want to make the coulis, quick version, put the jam that you like the most!

With love,

Mireia Alum