This simple blueberry cheesecake is light in texture and jelly because of agar. Moderately sweet and supposedly containing more protein than any baked cheesecake. I’ve made it for my friend’s birthday and she was happy about it:) Easy-to-make and truly delicious dessert!:)
100 g shortbread cookies/graham crackers
50 g melted butter (approx. 5 tablespoons)
Cream cheese filling
300 g cream cheese, softened
120 g powdered sugar
300 g plain yogurt (unsweetened)
1 tablespoon fresh lemon juice
Blueberry agar filling
2 teaspoons agar powder + 4 tbsp hot water
200 g fresh/thawed blueberries
80 g sugar
2 tablespoons lemon juice
Crush the cookies with a rolling pin in a resealable plastic bag, or blitz in a food processor until fine. Transfer to a bowl and mix in the butter. Stir until well combined. Press the crumb mixture into a 21 cm/8-inch springform pan. Place to chill.
Combine blueberries, sugar and lemon juice in a saucepan. Dissolve agar powder in hot water, and add to the blueberries. Bring the mixture to a boil and simmer up to 5 minutes until the agar completely dissolves.
Beat the cream cheese and sugar until smooth. Beat in the lemon juice and yogurt.
Mix the blueberry sauce and cream cheese mixture. Pour into the crust. Refrigerate until firm, a few hours or better overnight. Remove the sides of the springform pan. Decorate, if desirable, and serve.