Put water in a microwave-safe bowl and sprinkle on the gelatin. Soak the gelatin for at least 10 minutes (make sure it doesn't clump).
Warm the cream cheese in a microwave-safe bowl on 600 W for 50 seconds, then set aside. Make sure it's soft in the middle.
Microwave the gelatin for about 12 seconds, then stir until all the powder is dissolved.
Whirl the B ingredients together in a blender. Once it is no longer lumpy, add the dissolved gelatin, and blend for a few more seconds. The cheesecake filling is complete.
Pour the filling into serving glasses and chill in the refrigerator for 3 hours (or 30 minutes in the freezer).
Stir the C ingredients together in a saucepan over medium heat until it reaches a simmer and the sauce is a bit thick. Then add the rum and remove the pan from the heat and allow to cool.
When the cheesecake filling is set, top with the blueberry sauce. If the sauce is too thick, dilute with water.
Story Behind this Recipe
I had just finished straightening up the house when it occurred to me that I had nothing ready for 3 o'clock tea time, so I improvised with this cheesecake. This is a perfect quick-prep dessert for summer because it's light and chilled. It's also delicious topped with fresh fruit if you don't want to make the sauce.
*Cold cream cheese will result in lumps. *If the yogurt is watery, drain in a paper coffee filter. *When using a stand mixer or food processor, blend 50 ml of the yogurt with the cream cheese until smooth, before adding the rest of the B ingredients.