I can’t forget the blueberry yogurt cheesecake in that cafe. I always take the time to buy it, but it’s too expensive so I feel very annoyed. It’s ok! Here are the best blueberry yogurt cheesecake recipes that you can’t stop eating!
| INGREDIENTS | GRAM(g) |
| Unsalted butter | 35 |
| Biscuits | 70 |
| Cream cheese | 150 |
| Yogurt ( Viscous yogurt ) | 120 |
| Whipping cream | 120 |
| Sugar | 40 |
| Blueberry jam | 35 |
| Gelatin sheet | 6 |
| Vanilla extract | 1 |
First …
- Melt 35g of unsalted butter. ( you can water bath it / Put it in the microwave for ten seconds. )
2. After it melts, crush the biscuits.
3. Add the butter to the crushed biscuits.
4. Knead gently with your hands to fully absorb all the biscuits into the butter.
5. Pour into the mold and flatten it.
6. You can use some tools with a flat surface to help you flatten out the broken biscuits, such as a cup.
For blueberry yogurt cheesecake part …
7. Keep in the refrigerator for later use.
8. Soften the cream cheese at room temperature in advance.
9. Add sugar and a little vanilla extract.
10. Stir evenly with a whisk until smooth.
11. Pour in the yogurt and stir well.
12. This is the same step as before, using a whisk to mix well.
13. Prepare 6 grams of gelatin tablets soak them in cold water, and drain the water.
14. Heat in a microwave oven on low heat for 10 seconds.
15. Take 2 tablespoons of cheese batter and softened gelatin and mix well.
16. Pour it back into the cheese batter.
17. Mix well.
18. Prepare 120g of whipping cream in another bowl.
19. The whipped cream is whipped to a slightly viscous state.
20. Pour the whipped cream to the cheese batter.
21. Mix well.
22. Pour half of the cheese batter into a bowl.
23. Add blueberry jam and mix well.
24. The two batters are poured into the mold alternately, and the amount is gradually decreasing.
25. Put it in the refrigerator for more than 4 hours to enjoy!
How to unmold cheesecake? ： Wrap around the mold with a hot towel to aid demolding.
FAQ about Blueberry Yogurt Cheesecake …
Why do you add lemon juice to cheesecake?
The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for. You need an acidic ingredient like this to ensure that the cheesecake tastes like cheesecake and retains its shape like it’s supposed to.