Blueberry Lemon Cheesecake
135g Digestive biscuits
Melt the butter in a saucepan.
Crush the biscuits and almonds in a food processor. Stir biscuits and almonds with the melted butter.
Pour the biscuit mix into the spring shape and squeeze it in a even layer to the edge so that the entire bottom is covered.
Place the bottom of the fridge and prepare the cream.
First cheesecake layer
3x gelatin leaf
400g cream cheese
1 tsp Vanilla Paste
1 tsp grated lemon peel
1 tsp Lemon extract
150g greek yogurt
Place the gelatin in cold water for 10 minutes. Melt the gelatin in a water bath.
this was my first time using gelatin leaves and I had no idea what this meant! I used a double boiler; a pan with about an inch of water in it, simmering, and another bowl rested on top where I put the gelatin leaves. They melted within about a minute.
In another bowl, cream cheese, vanilla, lemon extract, grated lemon peel, Greek yogurt, and sugar are stirred into a smooth cream.
Mix the cheese into the warm, melted gelatin, and turn it together gently.
Pour the mixed cream cheese into the spring form on top of the biscuit bottom.
Put the cake in the fridge while making the blueberry layer.
Blueberry cheesecake layer:
5x Gelatin leaf
150 g Frozen blueberries
100 g sugar
300 g cream cheese
1 tsp. Lemon extract
150 g Greek yogurt
Place the gelatin in cold water for 10 minutes.
Pour blueberries and 50 g of sugar into a small saucepan. Boil quietly on low heat while stirring. When the sugar is dissolved, blueberry blends into a smooth purée.
Turn the gelatin out of water and melt it in the hot blueberry purée.
In a bowl, cream cheese, lemon extract, Greek yogurt, and the rest of the sugar are stirred into a smooth cream.
Gently turn the lukewarm blueberry puree into the curd.
Pour the blueberry cream in the spring shape on top of the curd with vanilla.
Put the cake in the fridge for 2 hours until the mass has settled. It is quite normal that the blueberry layer is “thin” compared to the vanilla layer, but don’t worry, give it time and it will settle.
5x gelatin leaf
2 tsp. Vanilla Extract
½ tsp. Purple food color [or a drop red + a drop blue]
Place the gelatin in cold water.
Add half of the water in a saucepan, add sugar and vanilla extract and cook to a sugar syrup while stirring.
Turn off the heat and add the gelatin, color, and the remaining water, stir and let the jelly cool until it’s lukewarm.
Gently pour the liquid jelly on the cheesecake [I poured over a strainer to ensure a smooth surface].
Put the cake in the fridge for approx. 30 minutes or until the jelly has settled completely.
I had the cake in the fridge for about 2-3 hours until it set enough for me to confidently remove the spring form.