No-Bake Blueberry Yogurt Cheesecake 免考蓝莓优格芝士蛋糕

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)

• 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.