Three Layer Blueberry Cheesecake (Ombre Cheesecake, No Bake)
Festive, colorful... and very easy to do! Whoever sees it falls in love with this three-color cheesecake ... and whoever tries it will undoubtedly repeat it. It is a blueberry cheesecake, a cake without an oven that is served in gelatin to set in the fridge.
It is about what they call an Ombre Cheesecake, a cake that plays with the color gradient . To do so, you will only need to follow a few easy guidelines. There are several ways to make this type of cake, but far from using artificial coloring (which, as you know, is very difficult for me to do because I believe more in everything that is 100% natural), in this cake we do it the easiest way, playing with the concentration of fruit in each of the phases.
I encourage you to see the recipe, and you will be surprised how, in a 100% natural way, without dyes and without using the oven , you get a delicious and most beautiful cheesecake.
IMPORTANT! You can also make it red by using strawberries, cherries, or raspberries! The method is the same, and thus you can make beautiful and delicious cakes taking advantage of the best time of the year for each fruit. Shall we see the recipe?
Removable non-stick mold 18cm Kaiser
For the base:
- approx. 12 chocolate shortbread cookies (Oreo type)*
- 80 g melted butter
- 1 and 1/2 tablespoons of sugar
You can also use Digestive biscuits, the original ones as is, or crush the Digestive with a few tablespoons of cocoa to give them a chocolatey touch.
For the cheese cake
- 9 gelatin sheets
- 600 g of cream cheese (Philadelphia or quark type)
- 300 g of mascarpone cheese
- 100 ml of whipping cream (35% mg)
- 180g icing sugar
- 2 packets of vanilla sugar
- approx. 500g blueberries
- Juice of 1 lemon
- dark chocolate glaze
Prepare the cookie base:
- Melt butter.
- With the help of a food processor or chopper, crush the cookies, and add the melted butter and sugar.
- When you have a homogeneous mass, transfer it to the Kaiser 18cm removable non-stick mold and press with a spoon or spatula to make it tight.
- Leave the mold in the fridge for the dough to solidify.
Prepare the filling:
- Put the gelatin sheets in a deep dish with water, and leave them to soak (ideally, do it in separate dishes, but this is very impractical, so you just have to remove them or separate them from time to time).
- With the help of some rods or the KitchenAid robot , put the cream in a bowl and mount the cream (it must be very cold). Once you have a firm cream, leave it covered in the fridge.
- In the KitchenAid bowl and with the help of the balloon accessory, beat the cream cheese, mascarpone, icing sugar, vanilla sugar and lemon juice until creamy. Booking.
- Put the blueberries in a tall bowl, and blend with a hand blender until smooth.
- Weigh the amount of blueberry puree you have, and separate it into two bowls: in one bowl, you must put 1/3 of the puree, and in the other bowl the rest, 2/3 of the puree.
- Now when to start preparing the different "floors", from more to less dark. To do this, weigh the mixture that you had reserved for cream cheese, and divide it into 3 equal parts (three parts of dough of the same weight). Arrange them in three separate bowls.
- Do the same with the cream you have in the fridge: weigh it, and distribute 1/3 of the cream in each of the 3 portions of cream cheese that you have separated.
- Of those 3 bowls with cream and cheese, you should NOT add blueberry puree to one (it will be the top, white part); to another bowl, add the 1/3 of the blueberry puree that you had reserved, and to the third bowl add the 2/3 of the puree (it will be the darkest part of the cake).
- Take the bowl with the largest amount of blueberries, add 3 sheets of hydrated gelatin, and mix until everything is integrated. Take out the mold that you had in the fridge and pour the mixture inside. With the help of a spatula, smooth the mixture and put it covered in the fridge for at least two hours.
- Meanwhile, arrange the other two covered bowls in the fridge, so they don't dry out,
- After 2 hours, take the cream and cheese mixture that has 1/3 of the puree, add 3 gelatin sheets and mix until integrated. Remove the mold from the fridge, pour the mixture you just prepared on top of the first layer (which will already have set) and leave it back in the fridge.
- After 2 more hours, remove the bowl containing the cream and cream cheese without blueberries, and mix it with the remaining 3 gelatin sheets. Remove the mold from the fridge and pour the mixture on top (help yourself with an elbow spatula to even out and define some straight sides, since it will protrude from the mold). Let rest in the fridge.
Presentation of the cake
Once the three-story cheesecake is assembled, store it in the fridge overnight or at least 4 hours.
Remove from the storage box and prepare fondant chocolate to pour over the top. Add some fresh blueberries all over the surface (they go perfectly with the chocolate), and you can sprinkle some icing sugar or arrange some edible flowers on top.
- Optionally, on top of the cookie base and before adding the cheesecake filling, you can make a layer of blueberry or strawberry jam, it will be more juicy and gives it a special sweetness. You can also cover the base with melted chocolate.
- Personally, I like more the intensity of color that goes from the base up (from dark to light), but you can try to reverse it if you want, applying first the filling without blueberries on the bottom, and the most intense color on top.
- For a tall cake, use a smaller 18cm pan. But you can make a lower and more manageable cake with a 22 or 24cm mold. The layers will be thinner, but you will see that it is still beautiful and delicious.
- If you can't find fresh blueberries, go to the frozen section, you will surely find them there in bags in large stores.
Also, if you prefer to make a three-story strawberry or raspberry cake, you can follow the same formula!
Do you dare to try it? What do you say, will you make it with blueberries or with strawberries or raspberries?
I hope you enjoy it!