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Super easy Blueberry & Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious! recipe by The Petite Cook

No-Bake Blueberry & Yuzu Cheesecake

Course: Dessert
Cuisine: American - Japanese Fusion
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Super easy Blueberry & Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious!
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Ingredients

For the base:

  • 15 digestive biscuits finely crumbled
  • 2 +½ tbsp butter melted ( I've used coconut oil )
  • 1 tsp yuzu juice

For the filling:

  • 500 gr/17.5oz ricotta cheese well drained
  • 150 gr/5oz granulated sugar
  • zest of 1 orange
  • 1 tbsp yuzu juice
  • ½ vanilla pod seeds optional

To decorate:

  • 1 cup blueberries
  • yuzu powder to sprinkle

Instructions

  • 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!

Notes

To make a lighter version, substitute butter with coconut oil.
Use a 9inch/23cm cake or tart tin.