1tablespoongelatin powderagar-agar for a vegetarian version
1cupfresh or frozen blueberries
Line a 9-inch springform pan with wax or parchment paper. Combine graham cracker crumbs with melted butter. Press the crumb mixture on the bottom of the pan. Refrigerate.
In a small saucepan, over medium heat simmer blueberries, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 3-5 minutes.
In a mixing bowl using an electric mixer, beat the kefir, cream cheese, and honey until smooth.
In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
Gradually beat in gelatin mixture into the kefir mixture. Pour half of the filling over the crust. Mix the remaining kefir mixture with blueberry sauce and gently pour over the first filling layer. Swirl, if desired.
Freeze the cheesecake until set, about 30 minutes. Run a knife alongside the rim first, and then gently remove the rim of the springform. Refrigerate for at least 2 hours before serving.
Garnish the cheesecake with fresh blueberries or decorate as desired. Keep refrigerated.
~ Free Tip ~
Reserve one tablespoon blueberry sauce and drizzle over the top layer. Make swirls, using a tip of a knife or a toothpick.
Make it even simpler by mixing the blueberry sauce with the entire kefir mixture.