This cheesecake is a perfect treat for hot, summer days. Firstly – you do not need to bake it what is a big advantage having hot kitchen. Secondly – it is a light, fruity and fresh dessert which uses seasonal fruits. Thirdly – could be served as frozen. This cheesecake is not very sweet, tastes distinctively of blueberries and is pretty sour because of good amount of yoghurt. And do not forget about white chocolate topping and its drop of sweetness. I found the recipe on Instagram account @aniarosiak_ and just loved it. Try and love too. Enjoy!
You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round springform 8 inch
- 150 g graham wafers
- ¼ cup butter, melted
- 250 g cream cheese
- 400 g greek yoghurt, natural
- 150 ml whipping cream
- 2 cups blueberries (fresh or frozen)
- 4 tablespoons icing sugar
- 4 tablespoons gelatine
- 100 g white chocolate
- 2 tablespoons milk
- 1 tablespoon greek yoghurt, natural
Base: process wafers in a food processor until fine. Mix in melted butter. The mixture should look like wet sand. Line the bottom of a spring pan with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.
Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend blueberries until smooth. In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add blueberries, mix shortly. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it over the bowl of blueberry-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to blueberry-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.
The next day remove cheesecake from the pan and place on a serving plate. Melt the chocolate and 2 tablespoons milk in double boiler or microwave. Mix until smooth. Add yoghurt, mix. Top the cheesecake with chocolate and decorate with some blueberries.
I spied the recipe by Ania Rosiak @aniarosiak_ however a little changed ingredients' size because of smaller pan.
Category: No-bake cakes.
Tags: blueberry, chocolate, yoghurt.