No-bake lemon blackberry blueberry ombre cheesecake

No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Filled with fruits with cream cheese and yoghurt. Very pretty in its triple purple colour and yummy and triple tasty. I made it in silicon rose shaped mould but you may also use just round mould. Enjoy! !

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

silicon rose shaped mould about 9 inch

 

 Ingredients:

  • 500 g cream cheese
  • 20 tablespoons (about 300 g) natural Greek yoghurt
  • 300 ml whipping cream
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup blackberries (fresh or frozen)
  • 1 ½ cups blueberries (fresh or frozen)
  • 20 tablespoons icing sugar
  • 8 tablespoons gelatine

 

If using frozen fruits heat them in a saucepan until thawed. Blend in a blender (separately blue- and blackberries). Fresh fruit just blend (separately).

Place 2 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add lemon juice and zest. Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour cheese-cream mixture to the mould and chill in the fridge.

Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and mix together. Add blackberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blackberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blackberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the lemon mixture and place the mould in the fridge.

Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add blueberry puree, mix.  Soften gelatine heat gently 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 in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the blackberry mixture and place the mould in the fridge for overnight.

Note: the amount of sugar provided is an instance. You can try all mixtures in any time of preparing and add more/less sugar depending on your taste. Sweetness in dessert is less detectable if chilled or frozen.

The next day place chilled cheesecake on the plate (blueberry part as a bottom) and carefully remove the mould. Decorate with/or blue- and blackberries.

 

 

 Category: No-bake cakes.

Tags: blackberry, blueberry, lemon, yoghurt.