I didn't keep up to update the blog, as I've been busy with my study.
Anyhow, I made a blueberry cheesecake using Yakult & yogurt.
Yes, Yakult... In Malaysia, I loved it when I was a kid.
At that times, it was one of the healthy drink that parents allowed & kids loved.
Yakult didn't overtake the taste but added a tangy freshness.
Give it a try & you'll love it.
Recipe (6" round):
60 g digestive biscuit crumbs
25 g molten butter
Mix the ingredients & bake in an oven at 150C for 15 min.
After cooling, press into a 6" round pan.
200 g frozen blueberries
2 tbsp sugar
In a saucepan, combine half of the blueberries with sugar.
Cook over medium heat until all berries have popped.
Strain the mixture in a bowl to remove the solids, reserve 65 g for cheesecake.
Add the rest of the blueberries & cook until soft.
100 g cream cheese
30 g sugar
85 g whipping cream
40 g yogurt
65 g Yakult
65 g blueberry compote
7 g gelatine leaves
Bloom gelatine in cold water, dissolve in blueberry compote.
In a large bowl, combine cream cheese & sugar, beat until smooth.
Add in Yakult & yogurt, blend gently until smooth.
Whisk the whipping cream to soft peaks, combine with the cheese batter.
Fold in the blueberry compote.
Fill the prepared pan & refrigerate to set.
After refrigerating, remove the mould carefully & top with the blueberry compote.