No-Bake Bilberry Cheesecake

 

No-Bake Bilberry Cheesecake(8 servings)

Ingredients:

200g Lady's Fingers biscuits(2 packs)

a bit less than 1/2 cup of butter(90g), melted

4 1/2 teaspoons of jelly crystals

1/4 cup of milk

2 teaspoons of vanilla

3/4 cup of white sugar

1 lemon zest

1/2 lemon juice

3/4 cup of natural yoghurt

600g cream cheese(or simple curd)

a few handfuls of fresh bilberries

Instructions:

1.Submerge the jelly crystals in the cold(!) water and leave for 30 minutes(or more).

2.Put the biscuits in the bowl and crush them by using a rolling pin. In another bowl or pot, melt the butter, then, pour it on the biscuit crumbs and mix everything thoroughly until well combined. Grease the baking pan bottom with the oil. Cut the circle from the baking paper, place it on the bottom of the pan and grease once again. Press the crumbs into the pan(use a spoon or a fork). Place the crust in the freezer for 10-15 minutes.

3.Grate the lemon zest and juice a lemon.

4.Boil the milk, add the vanilla, the swollen jelly crystals, the sugar, the lemon zest and the juice and cook until the sugar and jelly crystals are dissolved. Take the pot from the heat and wait 3-4 minutes until the mixture cools a bit. Then, add the natural yoghurt and the cream cheese(or the simple curd) and mix everything or beat it by using a blender.

5.Take the baking pan from the freezer, pour the cream cheese mixture on the crust and freeze the cheesecake for another 10 or 15 minutes. Then, place it in the refrigerator and keep the cheesecake there for at least 2-3 hours or even overnight(I recommend it, as it becomes more delicious overnight!). You may also sprinkle some fresh bilberries on the top.

6. Keep the cheesecake in the room temperature for half an hour before serving.

Enjoy!