Blueberries are one of my younger son’s favorite fruit. Whenever we visit Costco we would grab a big container of blueberries as they are fresher than other grocery stores. Last week I found half a container of blueberries and some leftover cream cheese when I was clearing up my fridge. So I combined the two and prepared a blueberry cheesecake. Instead of using Oreo, I made my own chocolate crust with Marie biscuit and cocoa powder as it is less sweet. The recipe has been amended a few times and below is the current version I’m using. One major difference between this and the blueberry-white chocolate mouse cake I have made before is that the I have intensified the color by turning the blueberries into blueberry compote. As a result, a vibrant and romantic purplish color can be obtained without any use of artificial food coloring.
No-Bake Blueberry Cheesecake with Chocolate Crust
Makes an 8 inch cake
For the Chocolate Crust
150 g Marie biscuits
2 Tbsp (about 12 g) unsweetened cocoa powder
1 Tbsp sugar
60 g unsalted butter, melted
For the Blueberry Compote
300 g fresh blueberries
2 Tbsp granulated sugar
1 Tbsp lemon juice
For the Blueberry Cream Cheese Filling
260 g cream cheese
80 g water or milk
80 – 100 g granulated sugar
240 g blueberry compote
240 g whipped cream
18 g (2 Tbsp) gelatin powder
For the Blueberry Glaze
2 Tbsp blueberry compote
20 + 100 g water
1.5 Tbsp light corn syrup
1/2 Tbsp (4.5 g) gelatin
無糖可可粉 2湯匙 (約12克)
細砂糖 80-100克 (可依藍莓甜度作調整)
魚膠粉 2湯匙 (18克)
水 100 + 20克
魚膠粉 1/2湯匙 (4.5克)
For the Blueberry Compote 藍莓醬
Place blueberries, lemon juice and sugar in a saucepan. Cook over low heat, stirring occasionally, until blueberries are softened and mixture is syrupy, 8 to 10 minutes. Remove from heat. Let cool.
For the Chocolate Crust 朱古力餅底
Wrap bottom of a cake ring with plastic wrap. Line the inside with acetate strip for easy unmolding.
Combine crumbled marie biscuits, sugar and cocoa powder (I processed everything with a food processor until finely ground). Add melted butter and mix until evenly moistened. Press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Chill in refrigerator for 15 minutes or until firm.
For the Blueberry Cream Cheese Filling藍莓芝士漿
Chill mixing bowl and the whisk attachment of your hand mixer in the freezer for 5 to 10 minutes before you start.
bloom the gelatin by sprinkling it over the water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. In a food processor or blender, process blueberry compote, cream cheese and sugar until smooth. Set a sieve over a mixing bowl then pass mixture through the sieve to get rid of any lumps and blueberry seeds. Stir in gelatin mixture until incorporated. Set aside.
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. With a spatula, fold whipped cream into the blueberry cream cheese mixture in three batches until well combined. Remove ring from fridge and scrape batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until set.
For the Blueberry Glaze 藍莓鏡面
Bloom gelatin by mixing it with 20 g of water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water，blueberry compote and corn syrup and mix thoroughly. Pass mixture through a sieve to get rid of any lumps and seeds.
Remove chilled cake from the fridge and pour the blueberry gelatin mixture over, reserving some liquid for brushing later on. Chill until glaze is set. Decorate top with fresh fruits and brush top with reserved blueberry glaze to add shine and retain moisture. Let glaze set in the fridge for 5 minutes. Unmold cake and serve.
I made this for my friend’s daughter. It was white chocolate mousse (see recipe here) and blueberry cheesecake with two layers of vanilla chiffon cake (see recipe here). The blueberry cheesecake layer was a bit too dark in color. I have tweaked the recipe a couple of times more to get the amount right. The flowers as well as the name and number cake toppers were made with modeling chocolate (see recipe here). The Rapunzel toy belonged to my friend’s daughter.
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