No-Bake Blueberry & Yuzu Cheesecake
American - Japanese Fusion
Andrea Soranidis - The Petite Cook
Super easy Blueberry & Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious!
For the base:
+½ tbsp butter
melted ( I've used coconut oil )
For the filling:
gr/17.5oz ricotta cheese
gr/5oz granulated sugar
zest of 1 orange
vanilla pod seeds
In a bowl mix together all the cheesecake base ingredients.
Put the mixture into a cake tin and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base.
Put the tin into the fridge to set for about 30 min.
In the meantime prepare the filling. Put ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
Add in the orange zest,yuzu juice and vanilla bean, and mix by hand until combined.
Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
Return to the fridge until set ( at least for 4 h). Decorate with fresh blueberry and yuzu powder and serve. Enjoy!
To make a lighter version, substitute butter with coconut oil.
Use a 9inch/23cm cake or tart tin.