Blueberry Cheesecake page

**pjgh** · 11-18-2012, 01:26 PM

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.

**Dr. Bork Bork** · 11-18-2012, 02:15 PM

Like! I always use mascarpone instead of cream cheese though.

**pjgh** · 11-18-2012, 02:31 PM

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.

**EyeOfRound** · 11-18-2012, 03:01 PM

Oh boy! Can't wait to make these!

**Dr. Bork Bork** · 11-18-2012, 03:16 PM

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

**pjgh** · 11-19-2012, 01:02 AM

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