Smurf Cheesecake

Ingredients

• 370 г Shortbread cookies (The author uses Roshen “Do Kavy” cookies; crush into fine crumbs)
• 90 г Butter (Softened)
• 1 кг Cream cheese (Divide into 2 equal portions)
• 9 ст. л. Powdered sugar (8–10 tbsp total; 5–6 tbsp for the white layer and 3–4 tbsp for the blue layer, to taste)
• 1.5 ст. л. Gelatin (For the white cream cheese layer)
• 0.333 склянки Water (Not too hot; for dissolving the gelatin)
• 3 п. Blue jelly (1 pack for the blue cream cheese layer and 2 packs for the jelly topping; pack weight not specified)
• 0.75 склянки Water (Hot; for dissolving 1 pack of jelly for the blue cream cheese layer)
• 150 г Blueberries (Wash and pat dry)
• 600 мл Water (Hot; for dissolving 2 packs of blue jelly)

Steps

1. 1

   Process the shortbread cookies in a blender until finely crumbled.

2. 2

   Add the softened butter to the crumbs and mix until you have a uniform buttery crumb mixture. When squeezed, the mixture should easily hold together in a clump.

3. 3

   Place a 23 cm springform ring on a plate. If desired, line it with acetate film to make the cheesecake easier to remove and achieve a more even edge.

4. 4

   Place the cookie crumbs inside the ring and press them down firmly with the bottom of a glass. Refrigerate the crust for at least 30 minutes.

5. 5

   Dissolve the gelatin in 1/3 cup of not-too-hot water. Allow the mixture to cool, stirring occasionally.

6. 6

   Divide the cream cheese into two equal portions. Add 5–6 tbsp of powdered sugar to one portion and mix.

7. 7

   Slowly pour the cooled, dissolved gelatin into the cream cheese mixture in a thin stream, stirring constantly. Mix until smooth.

8. 8

   Spread the white cream cheese mixture over the chilled cookie crust. Distribute it so that there are no gaps between the mixture and the ring; otherwise, the jelly topping may leak out. Smooth the surface and refrigerate until slightly set.

9. 9

   Dissolve 1 pack of blue jelly in 3/4 cup of hot water, stirring well until completely dissolved, then cool to room temperature.

10. 10

    Add 3–4 tbsp of powdered sugar to the second portion of cream cheese and mix.

11. 11

    Slowly pour the cooled, dissolved jelly into the cream cheese mixture in a thin stream, stirring constantly.

12. 12

    Spread the blue cream cheese mixture over the white layer. Again, make sure there are no gaps between the mixture and the ring.

13. 13

    Arrange the washed and dried blueberries on top. Refrigerate the cheesecake until the blue cream cheese layer has set.

14. 14

    Dissolve 2 packs of blue jelly in 600 ml of hot water, stirring well until dissolved, then cool to room temperature.

15. 15

    Pour the cooled jelly over the blueberry layer. Refrigerate the cheesecake until completely set.

Notes

The source does not specify the exact setting time; wait until the cheesecake is completely firm before serving. The weight of the jelly packs is also not specified. Adjust the amount of powdered sugar to taste.

Nutrition per serving

• dessert
• cheesecake
• no-bake
• no-oven
• refrigerator
• berry
• blue jelly layer
• summer