4 Ingredient Blueberry Cheesecake
Smooth, indulgent and rich, this might be the simplest no bake blueberry cheesecake you'll ever make! Inspired by my 4 ingredient mango cheesecake, this blueberry version with #nogelatine always turns out fabulous! The icing on the cake is literally the blueberry chocolate ganache. It makes the petite dessert look pretty and taste pretty special too!Makes one 4" cheesecake
Ingredients
Biscuit base
- 50 g Digestive biscuits
- 15 g clarified butter/ghee
Blueberry cheesecake filling
- 125 g white chocolate melted
- 150 g cream cheese softened, whisked smooth
- 35 g cream 30% fat
- 35 g blueberry compote {recipe below}
Blueberry compote
- 50 g frozen blueberries
- 15 g sugar
- 1/2 tsp cornflour
- 1 tsp water
- 1/2 tsp lime juice
Blueberry white chocolate ganache
- 30 g white couverture chocolate pellets
- 20 g cream 25% fat
- 1/4 tsp blueberry powder
Instructions
Biscuit base
- Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4" foil lined dessert ring, flatten into a base and freeze until firm.
Blueberry cheesecake filling
- Add all ingredients to a bowl and using an electric blender, whisk until smooth.
Blueberry compote
- Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.
- Blueberry white chocolate ganache
- Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required. Whisk in the blueberry powder a little at a time until you get the desired colour.
Assemble
- Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
- Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.
Video
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