(Image: https://static.turbosquid.com/Preview/2014/05/25__18_05_55/persp_1.jpg993caa94-f901-4e93-ab1f-bc298b784ac8Larger.jpg)Summer offers absolutely flown by and I understand you've probably been wondering where I've been! Only one update ( almond flour cake no sugar-bake Nutella cheesecakes ) in two months, best? Well, I've committed all my time through the institution holidays to my four cheeky monkeys, and I simply didn't have any moment to create photos and compose posts. I was still cooking food and baking sometimes, though… …as you can see (more photos at Instagram )! But now that the kids are back in college (hooray!) I can start this blogging matter again! So the other day I gave you person Nutella cheesecakes, but this week, I'm posting with you a wonderful recipe I came across at Gastro Luv for no-bake blueberry cheesecake. The recipe originates from Gabriela's mom and is a favorite among her family, and I could definitely see why. The recipe uses minimal substances, can be ready quickly and the end result is truly spectacular (both in display and flavor!). The crust is simply an assortment of crushed graham crackers (I used digestive biscuits) and melted butter. The filling uses a mix of cream parmesan cheese, mascarpone and new whipped cream, and this is normally topped with a brand new blueberry sauce. Gabriela's mum's cheesecake formula is now a favorite among my very own family; my hubby, who usually isn't a buff of cheese-anything, devoured three pieces all in one night! And what isn't to love? It's easy, quick, delicious, crowd-pleasing and appears gorgeous! 3.5 from 2 reviews A quick and easy crowd-pleasing blueberry cheesecake formula that looks beautiful and tastes delicious! 3 tablespoons melted butter 2 tablespoons dark brown sugar 4 oz (115g) cream parmesan cheese, softened ⅓ cup caster sugar 1 tablespoon vanilla extract BLUEBERRY SAUCE: 3 tablespoons corn starch dissolved in ¼ cup water 1 tablespoons lemon zest Combine graham cracker crumbs, melted butter and brown sugar within a bowl and mix before crumbs have already been thoroughly coated with the butter. Press firmly into the bottom level and sides of the 8-inch springform skillet. Chill. In a medium dish, combine mascarpone, cream cheese, glucose, lemon juice and vanilla and whisk until clean and creamy. Reserve. Whisk cream in another dish until stiff peaks type. Gently fold the whipped cream into the cream parmesan cheese mixture. Pour the filling into the prepared crust, using a toned spatula to flatten the top. Cover and chill a long time or overnight. For the sauce, combine blueberries, water, lemon juice and sugars in a little saucepan. Make over medium heat, stirring gently before sauce reaches a boil. Reduce warmth, add the cornstarch & drinking water mixture and mix gently, concerning not really break the berries, for 3 minutes, or until sauce can be thickened. Flip in lemon zest. Pour sauce over the cheesecake before offering. Will keep 2-3 days in an airtight container kept in the refrigerator. Did you like this recipe? Tried the receipe and it likes great! Nevertheless the filling is too soft. Any idea what could possibly be wrong ?