June was a month of cakes and bakes for me and rightly so since, June is also the Birthday month for A-who is blessed with an eternal sweet tooth! It is surprising to see someone loving sweets to the extent that he does, especially for someone like me who is not at all fond of sweets except maybe chocolates or an occasional ice-cream. (Surprisingly A doesn’t like chocolates! Opposites attract I guess 🙂 )
After we got married I would be amazed to see him eat Kheer or similar Indian sweets for breakfast. I am someone who cannot have even jam on my bread to start the day with; Maybe later in the day but no sweets to start my day !
And I almost envy the fact that even after indulging in so many sweet treats every day he hardly puts on excess weight! I balance for that even without as much as smelling the sweets!
Ok so back to the No-bake Cheesecake. For his birthday I had to make something, as I mentioned earlier, without chocolate in it. With the 6+ hrs. random Power cuts it was only sensible to not bake a cake. I bought some Cream Cheese and dried Blueberries from Mumbai when I went there shopping for my son’s birthday.
A GSE guest from Maine had gifted us a lovely bottle of Wild Maine Blueberry jam and I had secured it for a long time, to be used for a special occasion. A’s birthday was the perfect occasion and so I made this No-bake Blueberry-Cranberry cheesecake specially for him.
I loved this recipe for the crust where the base of the cheese cake was made using Pecans and Maple syrup, both of which I had.
I made a dried Wild Blueberry – Cranberry compote of sorts, spiced with a little cinnamon for the topping once the cheesecake had set.
The end result was an incredibly zesty cheesecake. The tart cherries complimented the sweetness of the cheesecake fabulously.
Here’s the recipe:
For the Maple Pecan Crust:
~12-15 Digestive biscuits, crushed to crumbs (I used Britannia Nutrichoice)