Saturday, 2 July 2016

Ombré blueberry cheesecake

I decided to try out an ombré styled cheesecake, I think they look so pretty.

  • 150g digestive biscuits
  • 75g melted butter
  • 300g cream cheese, softened in room temperature
  • 3x100g blueberry Greek style yoghurt, reserve 1 tbsp  of the blueberry sauce for the swirls on the top for decoration 

  • 10g gelatin soak with 50g water, dissolve, set aside 
  • 100g icing sugar 
  • few drop of purple colouring 
Cream for top layer:
  • 200ml whipping/double cream
  • 1 tbsp icing sugar


Line the base of an 8 inch spring form baking pan.

Pulse the digestive biscuits in a food processor until fine, then mix in melted butter. Mix well. Press firmly on the base of the cake tin, chill in fridge.

For the cheesecake mixture :  beat icing sugar and cream cheese together. Set aside 
Mix in the yoghurt. Whisk in the dissolved gelatine into the yoghurt. Add cream cheese into the yoghurt and whisk to combine. 

Split the mixture into two portions, add a few drop of purple food colouring to make one portion for a deeper purple.

Take cake tin out form the fridge. Pour the deeper colour cheese mixture into the tin and smooth out. 

Pour the lighter coloured mixture on and smooth out, you can put it in a piping bag and pipe over. I find it define the layer ps without moving the bottom layer when smoothing out. 

For the top layer:  whip the whipping/double cream with the icing sugar until stiff. Once whipped reserve 50g for piping around the cheesecake. 

Pipe onto the top of the cheese mixture and smooth out. 

Using the reserved tbsp of blueberry sauce, drop dots over the cream and swirl with a cocktail stick. chill the cheesecake in fridge over night or at least 4-6 hours.

Release the cheesecake and using the reserved cream pipe around the cheesecake. 

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