Three Layer Blueberry Cheesecake (Ombre Cheesecake, No Bake)

Festive, colorful... and so easy to make! This three-color cheesecake is a hit with everyone who sees it... and anyone who tries it will definitely want more. It's a blueberry cheesecake, a no-bake cake that uses gelatin to set in the fridge.

This is what they call an Ombre Cheesecake, a cake that plays with the gradient of colours . To make it, you only need to follow a few easy guidelines. There are several ways to make this type of cake, but far from using artificial colouring (something that, as you know, I find very difficult to do because I believe more in everything that is 100% natural), in this cake we do it in the easiest way, playing with the concentration of fruit in each of the phases.

I encourage you to check out the recipe, and you will be surprised how, in a 100% natural way, without coloring and without using the oven , you get a delicious and beautiful cheesecake.

IMPORTANT! You can also make it red using strawberries, cherries or raspberries! The method is the same, and this way you can make beautiful and delicious tarts taking advantage of the best time of the year for each fruit. Shall we see the recipe?

Kaiser 18cm removable non-stick mould

Ingredients

For the base:

• Approx. 12 chocolate butter cookies (Oreo type)*
• 80 g melted butter
• 1 and 1/2 tbsp sugar

You can also use Digestive biscuits, the original ones as is, or crush the Digestive biscuits with a few spoonfuls of cocoa to give them a chocolatey touch.

For the cheesecake

• 9 sheets of gelatin
• 600 g cream cheese (Philadelphia or quark type)
• 300 g mascarpone cheese
• 100 ml whipping cream (35% mg)
• 180 g icing sugar
• 2 packets of vanilla sugar
• Approx. 500 g blueberries
• Juice of 1 lemon

For decoration:

• Dark Chocolate Frosting
• Blueberries

Elaboration

We prepare the cookie base:

1. Melt the butter.
2. Using a food processor or blender, crush the cookies and add the melted butter and sugar.
3. Once you have a homogeneous dough, transfer it to the 18cm Kaiser non-stick removable mould and press down with a spoon or spatula to make it firm.
4. Leave the mold in the refrigerator to allow the dough to solidify.

We prepare the filling:

1. Put the gelatin sheets in a deep plate with water and let them soak (ideally, they should be placed in separate plates, but this is not very practical, so you just need to stir them or separate them from time to time).
2. Using a whisk or a KitchenAid mixer , put the cream in a bowl and whip it (it should be very cold). Once you have a firm cream, leave it covered in the refrigerator.
3. In the KitchenAid bowl and using the whisk attachment, beat the cream cheese, mascarpone, icing sugar, vanilla sugar and lemon juice until creamy. Set aside.
4. Place the blueberries in a tall container and blend with a hand blender until pureed.
5. Weigh the amount of blueberry puree you have, and separate it into two bowls: in one bowl, you should put 1/3 of the puree, and in the other bowl the rest, 2/3 of the puree.
6. Now it's time to start preparing the different "layers", from darker to lighter. To do this, weigh the cream cheese mixture you had reserved, and divide it into 3 equal parts (three parts of dough of the same weight). Place them in three separate bowls.
7. Do the same with the cream you have in the fridge: weigh it, and divide 1/3 of the cream into each of the 3 portions of cream cheese you have separated.
8. Of those 3 bowls with the cream and cheese, you should NOT add the blueberry puree to one of them (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 darker part of the cake).
9. Take the bowl with the largest amount of blueberries, add 3 sheets of hydrated gelatin, and mix until everything is combined. Take out the mold that you had in the refrigerator and pour the mixture inside. With the help of a spatula, smooth the mixture and put it covered in the refrigerator for at least two hours.
10. Meanwhile, place the other two covered bowls in the refrigerator, so that they do not dry out,
11. After 2 hours, take the cream and cheese mixture that makes up 1/3 of the puree, add 3 sheets of gelatin and mix until combined. Remove the mould from the fridge, pour the mixture you just prepared over the first layer (which will have already set) and put it back in the fridge.
12. After 2 more hours, remove the bowl containing the cream and cream cheese without the blueberries, and mix it with the remaining 3 sheets of gelatin. Remove the mold from the refrigerator and pour the mixture on top (use an elbow spatula to even out and define straight sides, since it will stick out of the mold). Leave to rest in the refrigerator.

Presentation of the cake

Once the three-tier cheesecake is assembled, store it in the refrigerator overnight or for at least 4 hours.

Remove from the tin and prepare some fondant chocolate to pour over the top. Add some fresh blueberries all over the top (they go perfectly with the chocolate), and you can sprinkle some icing sugar or arrange some edible flowers on top.

Grades

• Optionally, you can put a layer of blueberry or strawberry jam on top of the biscuit base before adding the cheesecake filling. This will make it juicier and give it a special sweetness. You can also cover the base with melted chocolate.
• Personally, I like the color intensity going from the base up (from dark to light), but you can try to reverse it if you want, first applying the filling without blueberries at the bottom, and the more intense color on top.
• For a tall cake, use a smaller 18cm tin. But you can make a shorter, more manageable cake with a 22cm or 24cm tin. The layers will be thinner, but you'll find it's still beautiful and delicious.
• If you can't find fresh blueberries, go to the frozen section, you'll probably find them there in bags in large stores.

Also, if you prefer to make a three-tier 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 strawberries or raspberries?

I hope you enjoy it!