Blueberry Rare Cheesecake 蓝莓免焙芝士蛋糕
A rare cheesecake is unbaked. Thus, there won't be as many problems. This recipe includes a few very healthy and tasty ingredients to replace (could be 100%) heavy whipped cream. The finished cake keeps the same smoothness and coolness as regular rare cheesecakes.
Equipment
- 6“ or 7" baking pan (removable bottom is preferred)
- hand mixer
- two mixing bowls
- Vitamix blender or Ninja mixer
- a few small bowls
- spatula
Ingredients
- 227 grams cream cheese (one pack)
- 125 grams fresh or frozen blueberry (no need to be very accurate)
- 220 grams plain greek yogurt or plain kefir (no need to be very accurate)
- 7 grams gelatin powder or sheet
- 3 tbsp lemon juice (about 40 grams)
- 3 tbsp sugar (30-60 grams depend on personal preference)
- 80 grams heavy cream (optional)
- 80 grams honey graham cracker (5 pieces)
- 2 tbsp unsalted butter
Instructions
- Put one pack (227 grams, within aluminum pouch) of cream cheese into room temperature water for 15-20 mins (While waiting for the cream cheese to warm up, prepare the following items)
- Put honey graham crackers in a Ziploc bag and crush the crackers to crumbs.
- Heat the butter with a microwave for 30-45 seconds in a small bowl. Add cracker crumbs to the melted butter. Mix well with a spoon.
- Add the butter soaked cracker crumbs to the baking pan and press the crumbs with a small flat surface.
- Rinse the blueberries with water and add them with lemon juice to a Vitamix blender (don't mix yet)
- Add gelatin powder and room temperature water to a small bowl. Mix them with a spoon and heat them with the hot water bath.
- Start a hot water bath (no need to boil)
- Put the yogurt in a mixing bowl
- Add the warmed cream cheese to a mixing bowel. Turn on mixer at medium speed to mix cream cheese for 20-30 seconds. Add the yogurt (or kefir) and mix the two ingredients in uniform.
- Add heavy cream to another mixing bowl and mix with a hand mixer at a high speed until medium firm foam is formed.
- Turn on the Vitamix blender to mix the blueberries/lemond juice. Immediately add the blueberry puree to the cream cheese/yogurt mixture. Add sugar and mix for about 20 seconds. Add the heavy cream foam and mix for another 20 seconds.
- Scoop 2-3 tbsp of the previous mixture to the melted gelatin and mix well with a spoon. Add the mixture to the big mixing bowl and mix at medium to high speed for 30 seconds. Use a spatula to scrape the side of the bowl to make sure the mixture is mixed well.
- Move the mixture to baking pan.
- Cover the baking pan and put it in a refrigerator for at least 6 hours.
Video
Notes
-Heavy cream is optional
-Amount of sugar is up to personal preference
-Yogurt could be Greek, regular or kefir
-All ingredients don't need to be very accurate.