Рецепт No-Bake Blueberry Yogurt Cheesecake 免考蓝莓优格芝士蛋糕
I've bought quite a lot of blueberries lately and still have some leftover sitting in my fridge for more than 3 days. As I wanted to finish off the blueberries quickly, I made them into a small healthy no-bake cheesecake. Just spend a few minutes to cook the blueberry puree and you're already halfway through. Nothing is wasted in this recipe, as after I've extracted the blueberry liquid, I spread the remaining blueberry paste onto a slice of bread. Not only does this blueberry cheesecake look pretty but you'll definitely enjoy this tangy sweet cool dessert in this exceptionally hot weather.
No-Bake Blueberry Yogurt Cheesecake
Ingredients:
Biscuit base
80g digestive biscuit crumbs (crush biscuits by hand)
40g melted butter
Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.
- Blueberry puree
- 150g fresh or frozen blueberries
- 75g caster sugar
- 3/4 tbsp lemon juice
- 60ml water, 1tsp lemon juice & 1/2tbsp (about 6g) gelatin (for topping use)
- Don't waste! Spread the blueberry paste onto a slice of bread
- Place blueberries and sugar into a small pot. Roughly mash blueberries with a rubber spatula or spoon. Add 3/4 tbsp lemon juice and bring to boil over medium heat, stir constantly.
- Reduce heat and simmer for 7-8 minutes. Press blueberries through a strainer to extract as much liquid as possible, set aside to cool.
- Cream cheese filling
- 250g cream cheese, softened at room temperature
- 85g icing sugar, sifted
- 200g greek yogurt or natural yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3 tbsp bluberry puree
- 12g gelatin powder + 2 tbsp water, soaked for 2 mins
Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the food processor and blend until smooth. Pour cream cheese filling into the prepared cake pan and place it in the refrigerator to set for at least 3 hours or overnight.
Combine the remaining blueberry puree (about 110g), 1tsp lemon juice and 60ml water together in a small pot. Sprinkle 1/2 tbsp gelatin powder over it and bring to boil at medium low heat. Stir constantly until gelatin melted and set aside to cool. Then gently pour over cold cheesecake. Chill the cake for another hour before serving.
饼底 （1个6寸蛋糕活动底盘，旁边抹油，底部铺纸）
80克 全麦消化饼干，用手压碎
40克 融化牛油
150克 新鲜或冷冻蓝莓
75克 细糖
3/4汤匙 柠檬汁
60毫升 水， 1茶匙 柠檬汁和1/2汤匙 （6克）鱼胶粉 （表层用）
将蓝莓和糖放入小锅里，稍微压烂蓝莓。加入3/4汤匙柠檬汁，以中小火把蓝莓煮烂，烹煮中要不停的搅拌。
转小火，继续煮约7-8分钟。放在过滤网挤出酱，备用。
250克 奶油芝士，温室软化
85克 糖粉，过筛
200克 优格/酸奶
1茶匙 Vanilla 香精
1汤匙 柠檬汁
3汤匙 蓝莓酱
12克 鱼胶粉+2汤匙水，浸泡2分钟
将所有的芝士馅料和融化的鱼胶粉放入搅拌器中搅打致顺滑。然后倒入蛋糕盘内，置冰箱冷藏3个小时或隔夜。
将剩下的蓝莓酱（约110克）, 1茶匙柠檬汁和60毫升水一起放入小锅中。撒入1/2汤匙鱼胶粉，以中小火煮滚，烹煮中要不停的搅拌致鱼胶粉融化，待凉。然后慢慢在以凝固的芝士蛋糕上。再度置冰箱冷藏1个小时即可享用。