My mom has been asking me to stop baking eversince she noticed my expanding waistline. But the baking bugs are hard to kill, you can't spray 'em with insecticide for sure. Every now and then, I will still bake but I did divert my attention to the crochet hooks. To keep up with the pace I set for myself, I decided not to bake during weeknights. Thus you will see less stuff churning out of my kitchen. However, there has been this nagging thought on my mind. Given the amount of time I am sitting down now; instead of my waistline, would, you know, my behind be the next to 'prosper'?
Recently, the term that kept coming up is 'spreading the wealth'. Well, I don't have 'wealth' to spread around but I am all for sharing. This is a well-loved combination among my friends. Usually, when I make a chilled cheesecake, it is meant to be a gift. I don't usually get to eat it. Which is great! I get to create something but didn't have to put on weight. That's a good way of spreading the
fats love around. In case you are worried, this recipe is a healthier version and induces less guilt. The recipe is the same as this cake Lemon curd cheesecake, but I replace lemon curd with blueberry puree.
120g Digestive Biscuits, crushed finely
40g Softened butter
100g Cream Cheese, bring to room temperature
100g Yoghurt (Paul's set yoghurt)
60g Fine Sugar
1 Tbsp + 1/2 Tsp Gelatin
3 Tbsp Boiling Water
*make sure the gelatin is melted and kept warm
200g Blueberry Puree*
200ml Non Dairy Whip Cream, whipped to mousse state and chilled
Topping : (Optional)
4 Tbsp Blueberry Pie Filling
1-1/2 Tbsp Lemon Juice
100ml Non Dairy Whip Cream, whipped stiff and chilled
1) Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.
2) In a mixing bowl, using a electric whisk, whisk cream cheese, yoghurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in blueberry puree and whipped cream, stir well.
3) Pour into the prepared cake tin, using a spatula to level the surface. Leave to chill for at least 3 hours. Remove from tin.
4) Choose your desired piping tip and pipe the whipped cream along the edges of the cake. Spoon and spread the blueberries pie filling on top of the cake. Decorate as desired.
*Note : To make blueberry puree, simply take 220g of blueberries pie filling and add 20g of water, blend well and sieve.
Usually, I would love to add fresh berries to the cake but blueberries are not in season now and 1 punnet (250g) is going at S$6.95 as compared to previous price of S$3.85. My wallet didn't like the idea so I would have to make do with the canned ones. It worked well by the way.