Blueberry Yogurt Cheesecake @cookingwithjudy

Blueberry Yogurt Cheesecake
In a world where creamy indulgence meets fruity delight, there exists a dessert that dances on taste buds and whispers sweet secrets to the soul. Ladies and gentlemen, allow me to introduce the “Heavenly Blueberry Yogurt Cheesecake.” Picture this: a velvety base of Greek yogurt and cream, swirled with the essence of lavender blueberries. It’s not just a dessert; it’s a symphony of flavors, a celebration of balance. To top it all, it’s a no bake cheesecake !!
Serve it with a dollop of whipped cream or a sprinkle of powdered sugar. Maybe even a mint leaf and few tiny flowers - because elegance deserves an encore.
May this “Blueberry Cheesecake” grace your table and your heart, leaving behind a sweet melody that lingers long after the last forkful.
Ingredients:
• Yogurt (Full fat) - 1 Kg Pack/bucket
• Whipping Cream - 500 Grams
• Powdered Sugar - Half Cup
• Granulated sugar - 3 tablespoons
• Blueberries - 250 grams (keep few for garnish)
• Pineapple essence - 1 teaspoon
• Gelatin - 2 tablespoons
• Biscuits (Marie Biscuits) - 1 pack large
• Butter (melted) - 100 grams
• Mint leaves/flowers/cream- For garnish
INSTRUCTIONS
• Put Yogurt in a muslin cloth and allow to drain overnight. You will have thick Yogurt Cream Cheese in the morning.
• Crush the biscuits to a powder. Use dry grinder if needed.
• Melt butter and add to the biscuit crumbs.
• Take a springform tin and spread the biscuit mixture on the base and press gently to flatten. Bake for 10 minutes and cool to room temperature.
• Add washed blueberries to a saucepan and add three tablespoons of granulated sugar. Heat till it forms into thick blueberry slush which is glossy. Keep aside till needed.
• Put whipping cream in a bowl and beat till stiff peaks. Keep aside till needed.
• Add the drained yogurt to a bowl, add ½ cup powdered sugar and beat till well mixed.
• In the meanwhile, take 2 tablespoons of gelatine and add two tablespoons of water and allow to bloom for 5 minutes. Then add ¼ cup of boiling water and let it melt completely.
• To the beaten yogurt add the blueberry mixture and beat till well incorporated. To the gelatin add little of yogurt blueberry mixture and mix and then add to the bowl.
• Add pineapple essence.
• Add whipped cream and fold gently.
• Pour to the biscuit base and chill in the refrigerator, preferably for 5-6 hours till set and firm.
• Remove from spring-form and decorate with cream, blueberries, mint and tiny flowers.

[@larsendsouza4994]

This looks so lovely.! Must be tasting like heaven as well.

[@cookingwithjudy]

It was! Thank you Larsen, your comments always make me feel good.