Hello☺Thank you for watching my video.
Today's recipe is for a blueberry rare cheese cake that can be made without an oven.
I adjusted the blueberry glaze with yogurt so it wouldn't be too purple.
The cheesecake was smooth and delicious after thawing, but you can also eat it frozen like an iced cake☺.
In the video I used an 18cm half-moon mold, but it can be made in a φ15cm round mold as well.
▷Ingredients (18 cm half-moon mold):
■Rare cheese cake
200 g cream cheese
35 g granulated sugar
140 ml heavy cream
10 g granulated sugar
30g hot water
5 g gelatin sheet (if using powdered gelatin, sprinkle 5 g powdered gelatin over 30 g cold water)
1 tbsp lemon juice
1 bag of finger cookies
50 g hot water
20 g granulated sugar
1 teaspoon lemon juice
■Blueberry glacage
80 g blueberries (if using frozen, thaw before use)
30 g granulated sugar
5 g (1 tsp) lemon juice
80 g unsweetened yogurt
3 g gelatin sheet (if using powdered gelatin, sprinkle 3 g of powdered gelatin over 15 g of cold water)
■Blueberry cream
60 ml heavy cream
5 g granulated sugar
1 tablespoon blueberry glacage
▷Preparation:
Blanch the gelatin sheets in plenty of ice water.
▷How to make:
1. make the rare cheese cake. Add granulated sugar to cream cheese and mix until smooth.
2. Add the granulated sugar to the heavy cream and whip it loosely while chilling in ice water, then combine with (1).
3. Squeeze the water out of the blanched gelatin and dissolve the gelatin in hot water. Combine with ②. 4.
4. Add lemon juice and mix.
5. Line a mold with a cooking sheet, pour in the rare cheese cake, and flatten the surface.
6. Mix 50g hot water, 20g granulated sugar and 1 teaspoon lemon juice to make syrup. Place the finger cookies on the surface of the cake, cover with plastic wrap, and chill in the freezer for 5 hours or until firm.
7. Make the blueberry glacage. Put blueberries, granulated sugar, lemon juice, and unsweetened yogurt in a blender and grind until smooth.
8. Transfer (7) to a saucepan and warm to 60℃.
9. Squeeze the water out of the blanched gelatin and add it to the pan to dissolve the gelatin.
10. Strain the glaze through a fine-mesh strainer.
11. Remove the rare cheese cake from the mold and pour the blueberry glacage over the cake. Thaw in the refrigerator for 3 hours.
12. Beat 60 ml of heavy cream, 5 g of granulated sugar and 1 tbsp of blueberry glacage in iced water until stiff peaks form.
13. Squeeze the cream over the thawed cheesecake and garnish with blueberries and rosemary.