[RECIPE] Ombre Blueberry Cheesecake with Frozen BC Blueberries

Valentine’s Day is soon arriving. For the past few years, I think cooking at home for my love one is better than eating out at a fancy restaurant. It is simpler and more meaningful. This year, I want to share a simple recipe that you can easily make it for your Valentine’s Day – Ombre Blueberry Cheesecake.

The only thing that needs to mindful of is this requires overnight to set, as it is a no-bake cheesecake. And instead of fresh blueberries, which are not in season at this time, I chose BC Frozen Blueberries that can be brought in any grocery stores. I was surprised to see how plum and juicy they are.

Ombre Blueberry Cheesecake

  • Servings: 6 inch
  • Difficulty: easy
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    Oreo Crust
  • 200g Oreo Baking Crumbs
  • 30g Unsalted Butter, melted
  • Cream Cheese Batter
  • 250g Cream Cheese, softened
  • 200mL Whipping Cream
  • 60g Sugar
  • 10g Gelatin Powder
  • 3tbsp Hot Water
  • Blueberry Jam
  • 200g BC Frozen Blueberries
  • 30g Sugar
  • 1/2 Lemon


    To Prepare Oreo Crust:
  1. Pour the melted butter into the Oreo baking crumbs. Mix well.
  2. Press the crumbs mixture into the bottom of a 6 inch springform pan. Make sure it is firmly packed.
  3. Refrigerate while you prepare the rest of the cheesecake.
  4. To Prepare Blueberry Jam:
  5. Leave the frozen blueberries at room temperature for 15-30 minutes.
  6. Mix the blueberries and sugar into a large saucepan. Leave it for 30 minutes.
  7. After 30 minutes, bring it to high heat and stir constantly. Meanwhile, use a spatula to crush the blueberries.
  8. When it starts to thicken, turn to low heat and continue to stir.
  9. Cook for another 2-5 minutes or until thicken.
  10. Ladle the hot blueberry jam to a sterilized jar to chill.
  11. To Prepare Cream Cheese Batter:
  12. Whisk the cream cheese. Add 30g sugar when it starts to get creamy. Continue to whisk until smooth and creamy.
  13. Combine gelatin powder and hot sugar. Mix well. If it gets lumpy, you can put the bowl in a boiling water bath, which allows the gelatin powder fully dissolves in the water.
  14. Immediately adds into the cream cheese mixture. Whisk until combine.
  15. Combine whipping cream and sugar. Whisk until soft peak is formed.
  16. Put 1/2 whipping cream into the cream cheese mixture. Mix and fold in gently. Add the remaining whipping cream in. Mix gently.
  17. Separate the cream cheese mixture into three equal portion.
  18. Add 40-50g blueberry jam into one bowl. Add 20g blueberry jam into another bowl. The remaining bowl is the original flavor.
  19. Bring out the crust from the fridge and add the darkest mixture to 1/3 of the cake mould. Freeze it for 25 minutes. Then, add the second layer and freeze it for 25 minutes. Lastly, add the original flavor/final layer.
  20. Leave it in the fridge overnight.

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