Thursday, June 11, 2020

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE
FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt
  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.
CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt
  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.
ASSEMBLY
  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.
GARNISH (optional)
1 cup whipped topping
blueberries
  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.
NOTE:
  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

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