Recipes

No-Bake Cheesecake with Almond-Biscotti Crust and Blueberry Sauce

:20 min

:4 hr 31 min

Serves 10 to 12

1 pkg (250g) cream cheese, softened

1 cup Longo’s Mascarpone Cheese

1 cup icing sugar

2 tbsp lemon juice

1/4 tsp vanilla

2 cups 35% whipping cream

Almond Biscotti Crust

1 pkg (175g) Longo’s Almond Biscotti

1/3 cup Longo’s Butter, melted

1/4 cup light brown sugar

Blueberry Sauce

3 cups fresh or frozen Longo’s Blueberries, divided

1 cup plus

2 tbsp water

1/2 cup granulated sugar

1 tbsp lemon juice

2 tbsp cornstarch

Almond Biscotti Crust

•Place biscotti in bowl of food processor. Process into fine crumbs. Pulse in butter and sugar until combined and moistened. Transfer into lightly sprayed 8-inch springform pan. Press crumbs firmly and evenly into bottom of pan with bottom of a measuring cup. Bake in preheated 375°F oven for 8 minutes or until edges are lightly browned. Let cool.
•Beat cream cheese and mascarpone until lightened. Beat in icing sugar, lemon juice and vanilla. Gradually add whipping cream and beat until stiff peaks form. Scrape onto prepared crust and smooth top. Refrigerate for at least 4 hours or until firm and chilled.

Blueberry Sauce

•Meanwhile, combine 1 1/2 cups of the blueberries, 1 cup water, sugar and lemon juice in saucepan; bring to a boil. Reduce heat to simmer for 3 minutes or until blueberries start to split open.
•Whisk cornstarch with 2 tbsp water and stir into blueberry mixture. Continue to stir until thickened. Stir in remaining blueberries and remove from heat. Serve warm or cool with cheesecake.

Cheesecake and Blueberry Sauce can be made up to 2 days ahead.

Per serving (1/12th recipe): 520 calories