Blueberry Cheesecake Icebox Cake (Printer-Friendly Version)

Cool and creamy layers of blueberry jam, cream cheese, and graham crackers chilled for a refreshing summer treat.

# Required Ingredients:

→ Blueberry Jam

01 - 454 g fresh blueberries
02 - 60 ml cold water
03 - 9 g cornstarch (3 tsp)
04 - 50 g confectioners’ sugar (1/4 cup)
05 - 5 ml fresh lemon juice (1 tsp)

→ Cheesecake Filling

06 - 340 g cream cheese, softened
07 - 10 g finely grated lemon zest (2 tsp)
08 - 0.5 g kosher salt (1/8 tsp)
09 - 100 g confectioners’ sugar (1/2 cup)
10 - 590 ml heavy whipping cream (2 1/2 cups)

→ Assembly

11 - 9 sheets graham crackers

# Step-by-Step Instructions:

01 - In a medium saucepan over medium-high heat, combine blueberries, cold water, cornstarch, and 50 g confectioners’ sugar. Cook, mashing berries occasionally, until mixture bubbles and thickens and berries mostly break down, about 6 to 8 minutes. Remove from heat and stir in lemon juice. Allow to cool completely.
02 - In a large bowl, using a handheld mixer on medium-high speed, beat softened cream cheese, lemon zest, salt, and 100 g confectioners’ sugar until light and creamy, about 1 to 2 minutes. Add heavy cream and continue to beat on high speed until light, fluffy, and stiff peaks form, approximately 2 to 3 minutes.
03 - Line an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan with plastic wrap, leaving an overhang on all sides. Arrange 3 graham cracker sheets on the bottom, breaking and filling gaps with trimmings as necessary. Spread 240 ml (1 cup) of cheesecake mixture evenly over crackers. Spoon 120 ml (1/2 cup) blueberry jam on top. Carefully dollop and gently spread another 240 ml (1 cup) of cheesecake filling over the blueberry layer using an offset spatula to preserve distinct layers. Add another layer of graham crackers and repeat layering of cheesecake, blueberry jam, and cheesecake. Reserve remaining jam and cheesecake for topping. Finish with remaining graham cracker sheets.
04 - Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to meld and set.
05 - Remove the plastic wrap from the top of the cake. Place a rectangular platter upside down over the loaf pan, invert the pan onto the platter, then remove the pan and peel off the plastic wrap.
06 - Frost the top and sides with the reserved cheesecake mixture. Spoon the reserved blueberry jam over the top. Slice and serve chilled.

# Handy Cooking Tips:

01 - Use a small offset spatula for even spreading to maintain distinct layers without blending.
02 - For best appearance and texture, serve within 24 hours of assembling to keep layers well defined.

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