Yoghurt cheesecake with blueberries
This was one of many cakes that I made with Greek yoghurt. The cheesecake turned out to be a real hit in my home and all my family members loved it. For those who do not use Greek yoghurt, let me just say that its consistency is definitely different from that of natural yoghurt: Greek yogurt is much thicker and has a slightly different taste.
To prepare this cake, apart from the yoghurt I have also added mascarpone cheese. I covered top of the cake with blueberry glaze. The blueberries complemented the creamy and rich taste of the cheesecake perfectly.
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Ingredients for yoghurt cheesecake.
Cake base:
- 85 g unsalted butter
- 1 tablespoon of light brown sugar
- 150 g butter biscuits
Cheese cream filling:
- 500 g mascarpone cheese
- 500 g Greek yoghurt
- 2 eggs
- 300 g icing sugar
- juice of 1 orange
- 2 tablespoons of potato starch
- 1 tablespoon of vanilla pudding powder
Blueberry drizzle:
- 250 g frozen blueberries
- 200 ml water
- 2 tablespoons of crystal sugar
- 2 flat teaspoons of gelatine powder
How to make yoghurt cheesecake with blueberries.
Biscuits base: crumble the biscuits into a consistency akin to breadcrumbs. Once crushed, add melted butter and brown sugar to them. Stir, then put them into a round-shaped form lined with baking paper. Lightly press the biscuits with your hand to even them. Place the tray in an oven preheated to 200 degrees Celsius for 10 minutes. After that, remove the tin from the oven and cool it down.
Cheese filling: crack the eggs into a bowl, add icing sugar and whisk with a mixer until fluffy and light consistency is formed. At that point, add the mascarpone cheese in big batches as well as the Greek yogurt. Whisk it continuously, but at a lower speed. At the end, add the potato flour, pudding powder and orange juice. Mix thoroughly.
Pour the cheese mass over the previously baked and cooled down biscuits. Place the cake in an oven preheated to 160 degrees Celsius and bake for 1 hour. Once baked, let the cheesecake cool down – it should take 4-5 hours, do not take the cheesecake out of the baking tin during this time.
Blueberry glaze: put frozen blueberries into a pot, add sugar and 150 ml of water. Pour gelatine into a cup, add 50 ml of water and set it aside for 10 minutes to bloom. After that, put the gelatine into a pot with the blueberries. Bring it to boil and simmer for 1 minute, stirring constantly. Afterwards, remove it from the heat and cool it down.
When the cheesecake has cooled down (still in the baking tin), pour the thickening blueberries on top. Place the finished cheesecake in the fridge for a few hours.
Good to know when making yoghurt cheesecake.
I used a round-shaped baking tin with a diameter of 24 centimetres.
The biscuits I have used for this cheesecake were standard butter biscuits.
You can replace the frozen blueberries with fresh blueberries or a mixture of forest fruits.
Do you like cheesecakes? If so, try our recipe for New York cheesecake.
