No-Bake Blueberry Cheesecake for a Crowd

• khẩu phần: 16 servings
• thời gian hoạt động: 30 minutes
• tổng thời gian: 8 hours 30 minutes

Nguyên liệu

1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla

¼ cup plus 3 tablespoons granulated sugar

½ teaspoon kosher salt

1 stick unsalted butter, melted

1 cup whole-milk ricotta

16 ounces cream cheese

1 cup confectioners’ sugar

1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)

1 ¼ cups heavy cream

5 cups blueberries (from 3 pint containers)

1 ½ teaspoons cornstarch

4 tablespoons fresh juice (from 1 to 2 lemons)

Fresh mint leaves, for serving (optional)

Hướng dẫn

Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.

Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture

Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.

In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)