Thursday, 30 June 2011

Blueberry Yakult Cheesecake

I didn't keep up to update the blog, as I've been busy with my study.
Anyhow, I made a blueberry cheesecake using Yakult & yogurt.
Yes, Yakult... In Malaysia, I loved it when I was a kid.
At that times, it was one of the healthy drink that parents allowed & kids loved.
Now, there're other healthy drinks for kids.
The chilled cheesecake is great for the summer, a bit tangy & sweet.
Yakult didn't overtake the taste but added a tangy freshness.
It's delicious.
Give it a try & you'll love it.
Recipe (6" round):
Crust
60 g digestive biscuit crumbs
25 g molten butter

Mix the ingredients & bake in an oven at 150C for 15 min.
After cooling, press into a 6" round pan.

Blueberry Compote
200 g frozen blueberries
2 tbsp sugar

In a saucepan, combine half of the blueberries with sugar.
Cook over medium heat until all berries have popped.
Strain the mixture in a bowl to remove the solids, reserve 65 g for cheesecake.
Add the rest of the blueberries & cook until soft.
Cheese Filling
100 g cream cheese
30 g sugar
85 g whipping cream
40 g yogurt
65 g Yakult
65 g blueberry compote
7 g gelatine leaves

Bloom gelatine in cold water, dissolve in blueberry compote.
In a large bowl, combine cream cheese & sugar, beat until smooth.
Add in Yakult & yogurt, blend gently until smooth.
Whisk the whipping cream to soft peaks, combine with the cheese batter.
Fold in the blueberry compote.
Fill the prepared pan & refrigerate to set.

Assembling
After refrigerating, remove the mould carefully & top with the blueberry compote.

16 comments:

  1. Happy to have stumbled upon your pictures in Flickr. Your blog is beautiful!
    Love from Baerbel
    www.dresdenliving.blogspot.com

    ReplyDelete
  2. This looks absolutely delicious and oh so perfect :) gorgeous recipe

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  3. Wow! Never would've thought to use Yakult in a cheesecake! I guess you can call this healthy and delicious!v ;)

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  4. thanks a lot for your great idea :)

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  5. Hi, i tried your recipe. The cheese cake taste turned out good, but it is still on soft side, the height of my cheesecake is quite low compare to yours. how much water did you use to dissolve gelatine? do you need to boil gelatine? instead of gelatine can use jelly powder? my crust was too thin and did not stick well. how did you press down the crust after cooling it?

    Thanks for the recipe :)

    ReplyDelete
    Replies
    1. Hi there,
      I don't think I used any water for the gelatine. What I normally do with gelatine leaves is to bloom them in cold water, squeeze out excess water & add to other liquid in the recipe. In this case, the blueberry compote when it's still warm. If you added more water than the recipe, that's the reason it's too soft.
      If the crust is too thin, you can add more biscuit crumbs. I simply use a flat cup to press it in after cooling, it works fine every time :)

      Delete
  6. Oh, i used crystal gelatine.by the way have u tried baking this recipe?

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    Replies
    1. hi there, I tried all the recipe posted here :)

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    2. sorry, what i meant was have you tried baking this blueberry yakult cheesecake in the oven if yes, can you pls share the recipe if different from this. thank you.

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    3. i haven't seen any baked yakult cheesecake, only chilled ones so far.

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  7. How does 7g of gelatin leaves convert to gelatin powder?? Can't wait to try your recipe!!

    ReplyDelete
    Replies
    1. it's the same, however I wouldn't recommend using powder as blooming requires more water which will make the cheesecake too soft.

      Delete
  8. can i replace gelatine with agar powder and how much would i need.

    ReplyDelete
    Replies
    1. Hi there,

      Yes, you can use equal amount of agar powder but the amount of liquid should remain unchanged, i.e. dissolve the agar with the blueberry compote or Yakult first.

      Delete

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