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The no-oven blueberry cheesecake is possibly my favourite cheesecake in the entire world. You can tell ME what you need, but who can resist a cheesecake without blueberry jam? How would you continue if I also told you that it was delectable, sugar-free, and all-natural? I don’t want to hurt you anymore. I tell you how I couple now.
1. Blueberry cheesecake ingredients
For base
5 dates
two hundred g fennel seeds (tube)
One tablespoon spread (if no paste or fruit is available) other dried herbs )
A pinch of cinnamon powder
A pinch of salt
For the filling
250g cheese (I use this cheese to make my own)
250g Greek yogurt (I use milk this homemade sour cream according to the original recipe)
A tablespoon date sweetener
3 sheets of jelly
For topping
250 g blueberries
Lemon peel
One tablespoon chia seeds
2 Blueberry Cheesecake Shape
Create blueberry jam the day before . Place the blueberries in a large pot next to the lemon zest and some water. Cook over low heat until the blueberries are soft and form a puree.Remove from heat, add tbsp chia seeds, stir well, and transfer to covered jar to cool and texture.
Place the dates in a compartment next to the helianthus seeds and crush them. Add tahini, cinnamon and salt and grind until you get a thick paste.
Place the mixture in the bottom of a spherical or removable silicone polymer mold and press firmly with a cup so that it is tight and does not crumble.
Soak 3 sheets of gelatine in cold water for about 10 minutes.Place the cheese, yogurt, and date sweetener in a bowl and stir with a few stirrers to combine.
Remove the agar, put in another device – microwave for 20 seconds to dilute. now add the cheese mixture and stir so it’s completely combined.
Pour the cheese mixture into the bottom of the cake and spread it evenly with a spatula. Freeze for at least four hours to facilitate dismantling.
Remove from freezer, open mold and place cranberry jam on top. Refrigerate for at least an hour, so you have the right texture to consume.