AuthorviagelatohawaiiCategoryBaking, Gelato, Hawaii Recipes
Preheat the oven to 375 degrees
Line the 8"x4" metal loaf pan with parchment paper like the picture so that you can easily get the cheesecake out of the pan at the end.
There is no need to spray the parchment paper with cooking spray.
Crush or food process 6 large cookies or 12 small cookies. I used Girl Scout Lemon Ups - any cookie works great.
Mix together cookie crumbs, 1 Tbsp Sugar and 2 Tbsp melted or softened butter.
Press this into the bottom of the parchment
Bake at 375 degrees for 8 minutes. I use a toaster oven - it's smaller, fits perfectly and is more efficient.
When done baking, take it out and let it cool. After it's cool, put it in the fridge or freezer
In a small bowl:
1/2 c water and the packet of powdered unflavored gelatin
It should dissolve easily, if not, stir it to wet the gelatin.
It will turn into a gel
In a pot on medium heat:
1/2 cup milk, heavy cream or alternative milk
8oz cream cheese cut up into 8 pieces so it dissolves more easily
1/4c sugar
all the contents of the bowl of gelatin
Whisk as it's heating so that it becomes smooth
Pour the cream cheese filling onto the crust
Put a piece of plastic wrap directly on the cream cheese filling so it doesn't create a tough skin when it sets in the refrigerator.
Put it in the refrigerator for about 30 minutes while you make the blueberry topping
In a pot on medium heat:
1 pint of blueberries
1/4 cup of sugar
Zest and Juice of 1 lemon (~1 Tbsp of juice)
Heat until bubbling
Make a corn starch or potato starch slurry: 2Tbsp water + 1 Tbsp corn starch or potato starch
Stir the hot blueberry mixture as you add in this slurry and it will thicken. If you don't stir it, the cornstarch will instantly gel into a hard glob - so stir it in.
Put this blueberry topping on the cream cheese layer and put the plastic wrap over it as you let it fully set and cool in the refrigerator.
Mine set within 3o minutes. You could make this and set it overnight.
Pull out the layered dessert using the parchment paper
Cut it in half length-wise.
Then cut it into cubes the other way. My loaf pan made 10 cubes.
Ingredients
Directions
Preheat the oven to 375 degrees
Line the 8"x4" metal loaf pan with parchment paper like the picture so that you can easily get the cheesecake out of the pan at the end.
There is no need to spray the parchment paper with cooking spray.
Crush or food process 6 large cookies or 12 small cookies. I used Girl Scout Lemon Ups - any cookie works great.
Mix together cookie crumbs, 1 Tbsp Sugar and 2 Tbsp melted or softened butter.
Press this into the bottom of the parchment
Bake at 375 degrees for 8 minutes. I use a toaster oven - it's smaller, fits perfectly and is more efficient.
When done baking, take it out and let it cool. After it's cool, put it in the fridge or freezer
In a small bowl:
1/2 c water and the packet of powdered unflavored gelatin
It should dissolve easily, if not, stir it to wet the gelatin.
It will turn into a gel
In a pot on medium heat:
1/2 cup milk, heavy cream or alternative milk
8oz cream cheese cut up into 8 pieces so it dissolves more easily
1/4c sugar
all the contents of the bowl of gelatin
Whisk as it's heating so that it becomes smooth
Pour the cream cheese filling onto the crust
Put a piece of plastic wrap directly on the cream cheese filling so it doesn't create a tough skin when it sets in the refrigerator.
Put it in the refrigerator for about 30 minutes while you make the blueberry topping
In a pot on medium heat:
1 pint of blueberries
1/4 cup of sugar
Zest and Juice of 1 lemon (~1 Tbsp of juice)
Heat until bubbling
Make a corn starch or potato starch slurry: 2Tbsp water + 1 Tbsp corn starch or potato starch
Stir the hot blueberry mixture as you add in this slurry and it will thicken. If you don't stir it, the cornstarch will instantly gel into a hard glob - so stir it in.
Put this blueberry topping on the cream cheese layer and put the plastic wrap over it as you let it fully set and cool in the refrigerator.
Mine set within 3o minutes. You could make this and set it overnight.
Pull out the layered dessert using the parchment paper
Cut it in half length-wise.
Then cut it into cubes the other way. My loaf pan made 10 cubes.