This recipe is incredibly easy, requires no oven, and results in a visually stunning dessert. It features a perfect balance of sweet and tangy flavors without being overly rich.
**Blueberry Jam:** – Fresh blueberries: 230g – Fine sugar: 35g – Lemon juice: 3g **Oreo Cookie Base:** – Crushed Oreo cookies: 150g – Melted butter: 70g **Blueberry Cheesecake Filling:** – Cream cheese: 250g – Fine sugar: 30g – Heavy cream (room temperature): 150g – Milk (around 40°C): 50g – Gelatin sheets: 5g – Fresh blueberries for topping: as desired **Instructions:** 1. Place 250g of fresh blueberries into a small saucepan and crush them with a rolling pin. Add 35g of sugar and cook over low heat. Stir constantly to prevent burning until the jam thickens. Then, add 3g of lemon juice. (This should yield approximately 170g of jam.) Note: The jam will thicken further as it cools, so avoid overcooking. 2. Finely crush 150g of Oreo cookies using a food processor or rolling pin. Mix with 70g of melted butter until combined. Press the mixture firmly into the bottom and sides of a mold. Refrigerate. 3. Soften 5g of gelatin sheets in cold water. Allow 250g of cream cheese to soften at room temperature, then mix with 30g of fine sugar until smooth. Gradually incorporate 150g of room-temperature heavy cream into the cheese mixture, stirring until uniform. For a smoother texture, strain the batter once. 4. Dissolve the softened gelatin in 50g of warm milk. Add 100g of the prepared blueberry jam to the cheesecake batter and mix well. Pour the filling into the mold with the chilled Oreo base. Refrigerate for at least four hours or overnight. 5. Once set, remove the cake from the refrigerator. Spread the remaining blueberry jam over the surface. Decorate with a layer of fresh blueberries and a dusting of powdered sugar before serving.
