Blueberry and lemon no bake cheesecake *

Blueberry and lemon zest cheesecake *
Blueberry and lemon zest cheesecake *

Cheesecakes are a personal favourite of mine, although I find most of gluten free cheesecakes are too heavy and pack too much sugar. So I used one of my favourite recipes to come up with this no bake, light and fluffy version 🙂

Ingredients: (for 8 persons)

For the crust:

  • 75g of rice flour
  • 25g of glutinous rice flour
  • 1 pinch of salt (2g)
  • 60g of softened unsalted butter
  • 60g of sugar
  • 1 egg

For the filling:

  • 200g frozen blueberries
  • 300g cream cheese
  • 60g of raw sugar
  • 1 organic lemon
  • 200g whole cream (thick)

Preparation: 30 minutes

Refrigeration: 12 hours

Baking: 30 minutes – 190°C

Instructions:

  1. Prepare the crust. In a bowl mix the flours, the salt and the sugar.
  2. Add the egg and the butter. Mix by hand until you can form a ball.
  3. Wrap the ball in cling film and refrigerate for 20 minutes.
  4. Preheat your oven to 190°C. Roll the dough out on baking paper to form a disc.
  5. Place in a removable backsplash baking tin. With a fork, punch mall holes in the dough to keep it from rising and bake at mid-height for about 30 minutes.
  6. In a large bowl, beat the cream cheese and the whole cream together.
  7. Heat up the blueberries with 40g of sugar for 2 minutes in the microwave.
  8. Zest the lemon before squeezing it. Add 2 tablespoons of lemon juice to the warm blueberries.
  9. Separate the cream cheese in three bowls.
  10. In one bowl, add 3 quarters of the blueberries. In the second bowl add the rest of the blueberries. In the last bowl add 20g of sugar, the lemon zest and juice. Mix well.
  11. Once the crust has cooled down, pour the darkest cheese mixture in first. Add the lighter one and finish with the lemon cheese mixture.
  12. Refrigerate for 10 hours. Before serving, remove the exterior of the tin and use a spatula to smooth the edge of the cheesecake and decorate with blueberries and zest.

Last tip: Take the cheesecake out of the fridge 20 minutes before serving and cut it with a sharp knife dipped in hot water.

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