Just before we were leaving to the cabin last weekend I got the urge to use up some of the berries in our freezer. Last year I froze around 50 kg of strawberries and an unusually large amount of wild blueberries. (Blueberries have never ever grown so well than these couple of years at our cabin and hopefully this year is the same.) So I still got pretty much to use up.
I decided to go for a lemon, blueberry and strawberry cheesecake. Surprise! I knew I could get it done so that it would hold itself together the car ride. I don’t have a recipe to share with you guys because I did this out of my head. Anyway I’ll give a overall picture of what it held so you can make it.
The second layer is made of strawberries and blueberries. I put the berries into a pan and added some water and sugar to it. I brought it to a boil and took it off the heat. I then mixed in some corn starch and thickened it. I then poured in onto the cookie base and put it into the freezer to set while I made the third layer.
The third layer was the the cream cheese part. I flavored the cheese with lemon and vanilla sugar. I added some whipped cream to it as well to make it more fluffy and airy. I kept tasting the mix to make sure it had the right lemon taste I was looking for. Remember that this was a no oven cheesecake so make sure you have some gelatine ( I had to run to the store in middle of making this cake since I noticed then that I was out of gelatin). I mixed the gelatin into the cream cheese mixture before adding the whipped cream.
The next day I decorated the cake simply by adding some frozen blueberries on top (If you are using frozen berries do not melt the berries that you are going to use for decorating. Just before serving put the frozen ones on the cake. These little berries melt quickly and stay more beautiful this way.) I also added some lemon zest in the end. I love the contrast between then yellow and blue.
Yummy was all I could say.