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Thursday, February 16, 2012

Blueberry Yogurt Cheesecake

Blueberry Yogurt Cheesecake

Base :
120g Digestive Biscuits, crushed finely
40g Softened butter

Filling :
100g Cream Cheese, bring to room temperature
100g Plain Yogurt 
60g Fine Sugar

1 Tbsp + 1/2 Tsp Gelatin
3 Tbsp Water, put Gelatin and water in a heat proof bowl over a boiling water, stir constantly till gelatin is melted thoroughly. 

*make sure the gelatin is melted and kept warm

200g Blueberry Puree*

To make blueberry puree, simply take 200g of blueberries pie filling and add 20g of water, blend well and sieve.

200ml Non Dairy Whip Cream, whipped to mousse state and chilled

Topping : (Optional)
4 Tbsp Blueberry Pie Filling
1-1/2 Tbsp Lemon Juice

*Mix well

100ml Non Dairy Whip Cream, whipped stiff and chilled

1) Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.

2) In a mixing bowl, using a electric whisk, whisk cream cheese, yogurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in blueberry puree and whipped cream, stir well.

3) Pour into the prepared cake tin, using a spatula to level the surface. Leave to chill for at least 3 hours. Remove from tin.

4) Choose your desired piping tip and pipe the whipped cream along the edges of the cake. Spoon and spread the blueberries pie filling on top of the cake. Decorate as desired.

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