Powdered sugar (the type that won't dissolve easily)
Prepare a no-bake cheesecake and chill. Please refer to "Dense No-Bake Cheesecake", Recipe ID: 1533519 for further instructions.
Soak and dissolve the gelatin in an appropriate amount of water.
Add the blueberry jam, blueberry sauce, sugar and water to a pan and bring the mixture to a boil. Stop the heat, pour in the gelatin, and mix everything together with a whisk.
Once the cheesecake has chilled and set, pour the blueberry sauce over the top of it and leave the cake to chill and set once more.
Wrap a warm cloth around the cake tin and carefully remove the cheesecake from within. Pipe some whipped cream around the edges and top with strawberries and a dusting of powdered sugar.
If you use a store-bought jam on its own, the colour won't be very vivid, so please make sure to use blueberry sauce too. Feel free to use store-bought blueberry sauce if you wish.
The sweetness of the jam will vary depending on the brand. Feel free to omit the sugar in Step 3 if you don't want your cake to be overly sweet.
You can make this cheesecake without the jam and use strained blueberry sauce instead.
Story Behind this Recipe
I wanted to make a no-bake cheesecake so I thought of this recipe. You can make a fairly dense no-bake cheesecake in a 18 cm mould, but you'll get a taller cake like the one in the photo with a 15 cm one. You can try making this cheesecake with raspberry jelly if you'd prefer.
Please try to use a jam that's low in sugar. I used Aohata brand jam this time. You can find out how to make the blueberry jam sauce from Recipe ID: 617326. At the bottom of this cheesecake is a layer of sponge cake that I cut to size.