Description
Michael Symon’s No Bake Blueberry Lemon Pie delivers a refreshing summer dessert with zesty citrus and sweet berry notes. Cool graham cracker crust meets creamy lemon filling crowned with fresh blueberries, promising delightful bites you’ll savor to the last crumb.
Ingredients
Scale
Blueberry Filling:
- 1 cup (240 ml) blueberries
- 2 tablespoons (30 g) sugar
- Juice of ½ lemon
- Pinch kosher salt
Crust:
- 2 ½ cups (250 g) graham cracker crumbs
- ¼ cup (50 g) sugar
- 12 tablespoons (170 g or 1 ½ sticks) unsalted butter, melted
- Pinch kosher salt
Cheesecake Filling:
- 2 cups (480 ml) heavy cream
- ½ cup (120 ml) whole milk, warmed
- 1 (0.25-ounce or 7 g) packet unflavored powdered gelatin
- 16 ounces (454 g) cream cheese, at room temperature
- ⅔ cup (133 g) sugar
- Zest and juice of 2 lemons
Instructions
- Arrange all ingredients in a large, sturdy skillet with tall sides, combining uncooked pasta, diced tomatoes, finely chopped onion, minced garlic, crushed red pepper flakes, fresh basil leaves, olive oil, salt (2 teaspoons or 10 grams), black pepper (1/4 teaspoon or 1.25 grams), and water (2 cups or 473 milliliters).
- Position the skillet over high heat, stirring ingredients thoroughly to ensure even distribution, and allow the mixture to reach a vigorous, rolling boil.
- Continuously maneuver the pasta using tongs, rotating and shifting the ingredients to prevent sticking and promote uniform cooking, maintaining high heat for approximately 9 to 11 minutes.
- Monitor the pasta’s texture, ensuring it reaches al dente consistency while simultaneously reducing the liquid until minimal moisture remains in the skillet.
- Taste the dish and adjust seasoning with additional salt and freshly ground black pepper as needed.
- Carefully portion the one-pan pasta into 4 individual serving bowls, distributing ingredients evenly.
- Garnish each serving with fresh basil leaves, grated Parmesan cheese, and a drizzle of extra virgin olive oil for enhanced flavor and presentation.
Notes
- Blend ripe berries just before mixing to maximize their intense, juicy sweetness and prevent soggy ingredients.
- Chill cream cheese at room temperature for 30 minutes to ensure smooth, lump-free blending.
- Soften gelatin powder completely in cold water before heating to prevent clumping and achieve perfect consistency.
- Use graham cracker crumbs with high butter content for a crispier, more stable cheesecake base that holds together beautifully.
- Select full-fat cream cheese brands for richer, more luxurious texture and deeper flavor profile.
- Fold ingredients gently to maintain air pockets, creating a lighter, more delicate dessert structure.
- Refrigerate cheesecake overnight for best flavor development and firm, slice-perfect texture.
- Cover surface with plastic wrap directly touching the cheesecake to prevent moisture condensation and preserve pristine appearance.
- Allow dessert to rest at room temperature for 15 minutes before serving to enhance taste and soften slightly.
- Test gelatin’s readiness by checking for complete dissolution and transparent appearance without grainy residue.
- Prep Time: 50 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 508 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 83 mg