John Myers
Ingredients for 1 servings:
- 75 g almonds, with skin
- 100 g biscuit(s), (whole grain biscuits “Hobbit”)
- 100 g butter
- 100 g whipped cream
- 6 sheets of white gelatin
- 400 g double cream cheese
- 150 g yogurt (full milk)
- 100 g sugar
- 1 packet of vanilla sugar
- 1 lemon(s), organic
- 300 g blueberries, (frozen if desired)
Instructions
Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes
No-bake cake, blueberry cheesecake with biscuit base
Thaw the berries at room temperature if they are frozen. Line the bottom of the springform pan with baking paper. Then melt the butter in a saucepan. Meanwhile, roughly chop the almonds and toast them in a non-stick pan without fat until golden brown. Roughly crumble the biscuits. Mix both well with the melted butter. Press the mixture evenly into the base of the pan and refrigerate for about 30 minutes until firm. Soak 5 leaves and 1 sheet of gelatine separately in cold water, e.g. in airtight containers. Wash the lemon in hot water, dry it, and finely grate the zest. Halve the lemon and squeeze the juice. Whip the cream until stiff and refrigerate. Briefly beat the cream cheese, yogurt, 100g sugar, vanilla sugar, lemon zest, and 3 tablespoons of lemon juice with the whisk attachment of a mixer until smooth. Squeeze out 5 leaves of gelatine, dissolve over very low heat, and remove from the heat. Stir in 2 tablespoons of the cream cheese mixture, then stir into the remaining cream. Fold in the cream. Spread the cream over the crunchy base and chill for about 30 minutes. Finely puree the blueberries with a hand blender. Squeeze out 1 sheet of gelatin, dissolve over very low heat, and remove from the heat. First stir in 1 tablespoon of blueberry puree, then stir into the remaining puree. Pour the puree over the cream cheese mixture and spread evenly. Cover the cake and let it sit for a few hours or overnight. If the blueberries are very sweet, you can also stir in a spoonful of lemon juice.
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