Blueberry Yogurt Cheesecake
Serves 6
Directions
- 1Add blueberries, sugar and lemon juice to a saucepan.
- 2Add blueberries, sugar and lemon juice to a saucepan.
- 3Add blueberries, sugar and lemon juice to a saucepan.
- 4Cook until soft and thickened, then cool and set aside.
- 5Cook until soft and thickened, then cool and set aside.
- 6Cook until soft and thickened, then cool and set aside.
- 7Add melted butter to shortbread cookie crumbs and stir.
- 8Add melted butter to shortbread cookie crumbs and stir.
- 9Add melted butter to shortbread cookie crumbs and stir.
- 10Place in molds and press firmly, then refrigerate.
- 11Place in molds and press firmly, then refrigerate.
- 12Place in molds and press firmly, then refrigerate.
- 13Whip light cream to a thick yogurt consistency.
- 14Whip light cream to a thick yogurt consistency.
- 15Whip light cream to a thick yogurt consistency.
- 16Soak gelatin, add to hot milk and stir to dissolve.
- 17Soak gelatin, add to hot milk and stir to dissolve.
- 18Soak gelatin, add to hot milk and stir to dissolve.
- 19Add sugar to cream cheese and stir.
- 20Add sugar to cream cheese and stir.
- 21Add sugar to cream cheese and stir.
- 22Pour in yogurt and stir.
- 23Pour in yogurt and stir.
- 24Pour in yogurt and stir.
- 25Pour in milk gelatin liquid and stir.
- 26Pour in milk gelatin liquid and stir.
- 27Pour in milk gelatin liquid and stir.
- 28Pour into whipping cream and mix.
- 29Pour into whipping cream and mix.
- 30Pour into whipping cream and mix.
- 31Divide evenly into 2 parts.
- 32Divide evenly into 2 parts.
- 33Divide evenly into 2 parts.
- 34Pour the yogurt cheesecake batter into the molds and freeze for 20 minutes.
- 35Pour the yogurt cheesecake batter into the molds and freeze for 20 minutes.
- 36Pour the yogurt cheesecake batter into the molds and freeze for 20 minutes.
- 37Add blueberry jam to another one and stir.
- 38Add blueberry jam to another one and stir.
- 39Add blueberry jam to another one and stir.
- 40Squeeze into molds and refrigerate for 6 hours or more.
- 41Squeeze into molds and refrigerate for 6 hours or more.
- 42Squeeze into molds and refrigerate for 6 hours or more.
- 43Unmold and pipe cream flowers on the surface.
- 44Unmold and pipe cream flowers on the surface.
- 45Unmold and pipe cream flowers on the surface.
- 46Add blueberry jam and garnish.
- 47Add blueberry jam and garnish.
- 48Add blueberry jam and garnish.
Ingredients
- 100 g blueberries
- 100 g blueberries
- 100 g blueberries
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 10 g lemon juice
- 10 g lemon juice
- 10 g lemon juice
- 80 g shortbread cookies
- 80 g shortbread cookies
- 80 g shortbread cookies
- 30 g butter
- 30 g butter
- 30 g butter
- 140 g whipping cream
- 140 g whipping cream
- 140 g whipping cream
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 140 g yogurt
- 140 g yogurt
- 140 g yogurt
- 8 g gelatin
- 8 g gelatin
- 8 g gelatin
- 60 g milk
- 60 g milk
- 60 g milk
- 50 g blueberry jam
- 50 g blueberry jam
- 50 g blueberry jam
- whipped cream
- whipped cream
- whipped cream
- blueberry jam
- blueberry jam
- blueberry jam
- daisy
- daisy
- daisy
- green leaves
- green leaves
- green leaves
Equipment
sauce panspatulabowlselectric mixerspoonmold