Blueberry Yogurt Cheesecake
Serves 6
Directions
- 1Add blueberries, sugar and lemon juice to a saucepan.
- 2Cook until soft and thickened, then cool and set aside.
- 3Add melted butter to shortbread cookie crumbs and stir.
- 4Place in molds and press firmly, then refrigerate.
- 5Whip light cream to a thick yogurt consistency.
- 6Soak gelatin, add to hot milk and stir to dissolve.
- 7Add sugar to cream cheese and stir.
- 8Pour in yogurt and stir.
- 9Pour in milk gelatin liquid and stir.
- 10Pour into whipping cream and mix.
- 11Divide evenly into 2 parts.
- 12Pour the yogurt cheesecake batter into the molds and freeze for 20 minutes.
- 13Add blueberry jam to another one and stir.
- 14Squeeze into molds and refrigerate for 6 hours or more.
- 15Unmold and pipe cream flowers on the surface.
- 16Add blueberry jam and garnish.
Ingredients
- 100 g blueberries
- 30 g sugar
- 10 g lemon juice
- 80 g shortbread cookies
- 30 g butter
- 140 g whipping cream
- 30 g sugar
- 140 g yogurt
- 8 g gelatin
- 60 g milk
- 50 g blueberry jam
- whipped cream
- blueberry jam
- daisy
- green leaves
Equipment
sauce panspatulabowlselectric mixerspoonmold
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