Guest Post By Rafeeda – No bake blueberry swirl cheesecake

Today I am extremely happy as there is a guest in my blog… ya its my blog’s first guest post …finally my blog too going to have it.. hurray..

And today’s guests in my blog is Rafeeda AR who blogs at The big Sweet tooth she is such a sweet and humble  person.she is the one who  introduced  me to group with talented bloggers.and really happy to have a friend like her.  so when i was asking her to do a guest post .she immediately agreed and in no time she has come up with it..Thank you rafeeda..Recipes in her blog are also sweet like her … she has just crossed her 1000 post.Masha allah such a big success…I wish her more..Now lets get into her and see what she has for us..

Assalamu alaikum warahmatullah wabarakathuhu to the lovely readers of this beautiful space…

I am excited to be the first guest post on Asheera’s space. It is always a pleasure to be working for guest posts and have been regularly doing it ever since I started my blogging journey. It gives you a feeling of companionship, and what more that the friendship because of food! I really don’t
remember when I discovered Asheera’s blog but her participation in the recently started Muslim Food Blogger Challenges has contributed to our little friendship. ☺
Introducting myself – my name is Rafeeda and I am the blogger behind “The Big Sweet Tooth”.
I am a working mother of two pretty girls. Cooking and blogging to me is a stress buster after a hectic day at work. I love sweets, and hence my blog name! Hehe… I like to cook quick, stress-free meals, so you will find all sorts of recipe that are fodder to a lazy soul, but who love good food and cooking! ☺

My first question to Asheera when she asked for a guest post was, whether she had any particular theme in mind. She wanted something sweet to start off with and I was the happiest person, when I heard it. InShaAllah, I am confident that what I bring along for her will definitely please her. ☺
I have a family who loves cheesecakes. B, my sister and my girls love a big slice of cheesecake.

Each time B’s birthday comes up, his request is only cheesecake. When my sister comes around
when she is in transit, all she demands is cheesecake. HD also enjoys the dessert in moderations. Since the dessert in itself is so calorific, I prefer to make shot glasses when it is just for us.You may be aware that cheesecakes are normally baked. The base is mostly of crushed cookies mixed with melted butter. The cheesecake mixture is usually a batter of cheese, cream and eggs, along with sugar and flavoring. A baked cheesecake takes an average of 12 hours to set properly before you can eat it. This is because a cheesecake is baked on low temperatures till the mixture sets, then it is cooled to room temperature before storing it in the fridge overnight to set it completely. Though this process requires patience, the taste of a baked cheesecake is unparalleled. However, it doesn’t mean that a no-bake cheesecake is nowhere close to it. It satisfies your craving for a cheesecake with very less time and great taste too.

This “No-Bake Blueberry Swirl Cheesecake” was baked recently when our family came visiting
us. This cheesecake has no setting agents like gelatin or agar-agar used. The whipped cream
helps to hold the shape of the cheesecake. I have prepared the crust using Lotus biscuits, but you can use normal digestive biscuits. To give a “oomph” factor to the plain cheesecake, I dotted it with some blueberry compote, giving it a swirl pattern. Doesn’t it look pretty?  You can use any berry of your choice to make the compote for the swirl. Moving on to the simple recipe…

Print Recipe

No bake blueberry swirl cheesecake

Course

dessert

Prep Time

30 minutes

Passive Time

1 hour

Servings

Ingredients

For blueberry compote

• 1 box(125gm) blueberries
• 2 tbsp sugar
• 1 tsp lime juice

For cheesecake

• 10 biscoff lotus cookies
• 50 gm melted butter
• 1 cup whipping cream
• 1 pack(200gm) Philadelphia cream cheese
• 1/4 cup sugar
• pinch of salt
• 1 tsp vanilla extract

Course dessert Prep Time 30 minutes Passive Time 1 hour Servings Ingredients For blueberry compote 1 box(125gm) blueberries 2 tbsp sugar 1 tsp lime juice For cheesecake 10 biscoff lotus cookies 50 gm melted butter 1 cup whipping cream 1 pack(200gm) Philadelphia cream cheese 1/4 cup sugar pinch of salt 1 tsp vanilla extract

Instructions

1. First we will prepare the compote. Mix the blueberries, sugar and lime juice and let stand the mixture for 15 minutes. Cook on low flame, till the blueberries literally melt and become shapeless. Keep pounding with your stirrer to make the mixture look squishy. Once the mixture looks almost like jam and little dry, switch off the flame and allow to cool completely.
2. Keep ready a 23 inch spring-foam pan. Line the base with parchment paper.
3. Crush the cookies till powdery. Add in the melted butter and mix well. Spread on the base of the pan. Set aside.
4. In a large bowl, whip the cream till almost stiff peaks. When you lift your beater, the cream will stand up without folding down.
5. In another bowl, whip the cheese, sugar, salt and vanilla till just combined. Add this into the whipped cream. Using a spatula, fold the mixture till well combined. Do not overmix since you don’t want to deflate the cream and want to only mix in the ingredients.
6. Spread onto the prepared base evenly. Allow to set in the fridge for an hour. Pull out, drop spoonfuls of the compote and draw patters to make it look like a swirl. Cover and put back into the fridge for another hour or till well set.
7. For serving, detach the outer side of the spring-foam pan. Cut with a knife dipped in hot water for neat slices. Serve cold as dessert!

Recipe Notes

You can use digestive biscuits instead of Lotus. 5-6 of them will do.
You can use any berries to make the compote.

Thank you so much  rafeeda for your beautiful cheesecake post...Hope everyone has enjoyed it as I..

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