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Blueberry Cheesecake

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  • Blueberry Cheesecake

    I'm not big on dessert, but when I do, it has to be cheesecake! That, or a Panna Cotta, and at a push, a really good ice cream. I've got simple tastes for dessert.

    Anticipation ...



    Recipe/Method ...

    1/3 natural probiotic yoghurt
    2/3 cream cheese - pure, not Philadelphia please

    Whisk together with a touch of honey if you want the sweetness (I don't, so didn't) and don't use lemon - it unbalances the next ingredient and for sourness, we've got the yoghurt.

    Scrape half a vanilla pod (if making for two) or a whole pod (if making for four).

    Spoon out into Chef's rings.

    Take half of your blueberries (the bigger ones in the bunch) and warm them through in a skillet until they soften. Crush 'em ... crush 'em well and re-introduce them to the rest of the berries. This is a sort of rough compote.

    Spoon the berries over the top and settle in the fridge to set. Give it overnight ... because ...

    As it sets, the whey will fall out of the mix. Drink it! It's good.

    When you come to serve up, the ring will just slide off cheesecake.



    Good, eh?

    Base? We don't need no stinking base! This is about the cheese! If you must, some crushed hazels would be okay, but they'll be soggy with this method. Replace the natural yoghurt with Greek yoghurt and there should be no whey fallout.

    When removing the ring, you'll need to warm it. So, just give it a warming hug with your hands and it will slip off easily.
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2
    Like! I always use mascarpone instead of cream cheese though.
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

    Comment


    • #3
      I'm really not one for the sweet flavours of mascarpone for dessert, so cream cheese works fine for me ... soured further with yoghurt. I did make one with mascarpone once and it turned out really well. Folks who like a little sweetness without deliberately adding sweetness, this is a great tip! Mascarpone.

      Oddly, when it comes to soured cream (or sour cream), I'm a big fan of smeitana (Polish/Russian) which is a LOT creamier than straight up soured cream; just a little sweeter.

      Maybe I like a little sweeter with savoury and like my desserts more sour.
      Paul
      http://www.pjgh.co.uk
      http://www.livingintheiceage.co.uk

      "... needs more fish!"

      Comment


      • #4
        Oh boy! Can't wait to make these!

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        • #5
          What about creme fraiche instead of sour cream? I mentioned the mascarpone cuz I like a cheesecake with some sweetness, but not the added sugar. Just like you said
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

          Comment


          • #6
            I don't see why not Trish - the 1:2 ratio between "something slightly sour" and "some form of cream cheese" seems to work out well, giving the right tang without having to use lemon juice which can really unbalance things.

            Previously, I've used soured cream, I reckon I will have used creme fraiche at some point, just as this time I used yoghurt - it's what you have in at the time.

            Nothing should stand in the way of making a delicious cheesecake
            Paul
            http://www.pjgh.co.uk
            http://www.livingintheiceage.co.uk

            "... needs more fish!"

            Comment


            • #7
              That looks delicious!!

              Comment


              • #8
                Yay! Might be making some key lime cheesecake in the future then. Thanks!
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                Comment


                • #9
                  This is a post I may have wished I'd missed! My cheesecake is in the fridge right now. I was licking the bowl! I can't wait for tomorrow. Cheesecake for breakfast is ok, right???

                  Comment


                  • #10
                    Originally posted by cheekymonster View Post
                    Cheesecake for breakfast is ok, right???
                    heck yeah! As soon as you ditch your notions of appropriate breakfast, lunch, and dinner foods, the entire culinary world opens up to you!
                    --Trish (Bork)
                    TROPICAL TRADITIONS REFERRAL # 7625207
                    http://pregnantdiabetic.blogspot.com
                    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                    Comment


                    • #11
                      Breakfast is just another meal ...

                      Enjoy your cheesecake. In the end, it's only like yoghurt and berries, which is perfectly acceptable (even to conventional wisdom) for breakfast.
                      Paul
                      http://www.pjgh.co.uk
                      http://www.livingintheiceage.co.uk

                      "... needs more fish!"

                      Comment


                      • #12
                        Originally posted by pjgh View Post
                        I don't see why not Trish - the 1:2 ratio between "something slightly sour" and "some form of cream cheese" seems to work out well, giving the right tang without having to use lemon juice which can really unbalance things.
                        There is this stuff called labne which is a middle eastern kefir cheese. It has the sour tang of yoghurt but is halfway between the consistency of greek yoghurt and cream cheese. I'm thinking that would be a great way to avoid the whey issue.

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                        • #13
                          Wow, that is beautiful. Looks divine

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                          • #14
                            Labneh would work fine - in fact, google "labneh cheesecake" for recipes and method. It's the same principle.
                            Paul
                            http://www.pjgh.co.uk
                            http://www.livingintheiceage.co.uk

                            "... needs more fish!"

                            Comment


                            • #15
                              This looks and sounds amazing. I'll have to try it! Any suggestions if I don't have chef rings?

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