Gluten-Free Blueberry Skyr Cheesecake
- 🥛 8 cups 2 L organic skim milk
- 🍶 ¼ cup 60 mL 0% Greek yogurt or other natural, fat-free yogurt
- 🌿 4 drops vegetable rennet
- 💧 ¼ cup 60 mL warm filtered water, 120°F / 49°C
- 🫐 3 cups 750 mL fresh blueberries, divided
- 🍁 ½ cup 125 mL Maple Dale Farms pure maple syrup
- 🍋 2 tsp 10 mL finely grated lemon zest
- 🍋 2 Tbsp 30 mL lemon juice
- 🌱 A pinch of ground cardamom
- 🌰 1¼ cups 200 g whole almonds, lightly toasted and cooled
- 🌴 1½ cups 200 g coarsely chopped pitted dates
- 🥥 1 cup 100 g unsweetened shredded coconut
- 🌰 ¼ tsp 1 g ground cinnamon
- 🌿 ¼ tsp 1 g ground cardamom
- 🥛 ½ cup 125 mL skim milk
- 📜 1½ Tbsp 12 g unflavored gelatin powder or agar agar powder
- 🥛 2 cups 500 mL skyr
- 🍁 ¼ cup 65 mL Maple Dale Farms pure maple syrup
- 🌿 2 tsp 10 mL pure vanilla extract
- 🍋 2 tsp 10 mL finely grated lemon zest
- 🍳 2 large egg whites
- 🫐 Fresh blueberries
- 🌑 Fresh blackberries
- 🍃 Mint leaves
A healthier no-bake cheesecake made with homemade skyr, a nutty crust, and vibrant blueberry sauce, perfect for guilt-free indulgence.
Embrace a healthier indulgence with our Gluten-Free Blueberry Skyr Cheesecake! This no-bake dessert combines the lightness of homemade skyr with a nutty, fruit-based crust and a vibrant blueberry sauce, all without refined sugars. Perfect for those seeking a guilt-free treat that doesn't compromise on flavor or texture.
Ingredients
🥛 8 cups 2 L organic skim milk
🍶 ¼ cup 60 mL 0% Greek yogurt or other natural, fat-free yogurt
🌿 4 drops vegetable rennet
💧 ¼ cup 60 mL warm filtered water, 120°F / 49°C
🫐 3 cups 750 mL fresh blueberries, divided
🍁 ½ cup 125 mL Maple Dale Farms pure maple syrup
🍋 2 tsp 10 mL finely grated lemon zest
🍋 2 Tbsp 30 mL lemon juice
🌱 A pinch of ground cardamom
🌰 1¼ cups 200 g whole almonds, lightly toasted and cooled
🌴 1½ cups 200 g coarsely chopped pitted dates
🥥 1 cup 100 g unsweetened shredded coconut
🌰 ¼ tsp 1 g ground cinnamon
🌿 ¼ tsp 1 g ground cardamom
🥛 ½ cup 125 mL skim milk
📜 1½ Tbsp 12 g unflavored gelatin powder or agar agar powder
🥛 2 cups 500 mL skyr
🍁 ¼ cup 65 mL Maple Dale Farms pure maple syrup
🌿 2 tsp 10 mL pure vanilla extract
🍋 2 tsp 10 mL finely grated lemon zest
🍳 2 large egg whites
🫐 Fresh blueberries
🌑 Fresh blackberries
🍃 Mint leaves
Instructions
1- Skyr Preparation:
Heat 8 cups skim milk in a heavy-bottomed pot to 195°F (90°C), stirring to prevent scorching. Cool to 110°F (43°C).
Mix 1 cup of the milk with yogurt, incorporate back, then add the rennet mixed with warm water.
Cover and let culture at room temperature for 12 hours.
Strain through a cheesecloth-lined strainer and chill for 8-12 hours.
2- Blueberry Sauce:
Simmer 1½ cups blueberries with maple syrup, lemon zest, juice, and cardamom.
Purée, add remaining blueberries, and briefly heat.
Strain ½ cup of liquid and chill both parts.
3- Crust:
Pulse almonds, dates, coconut, cinnamon, and cardamom in a food processor.
Integrate maple syrup, press into a lined springform pan, and chill.
4- Cheesecake Filling:
Dissolve gelatin in warm milk.
Blend skyr with maple syrup, vanilla, lemon zest, and blueberry sauce liquid.
Heat and whip egg whites with maple syrup to 160°F (71°C), then fold into the skyr base.
Pour filling onto crust, chilling for at least 6 hours.
5- Serving:
Unmold cheesecake, removing lining, with a blueberry sauce crown.
Decorate with blueberries, blackberries, and mint leaves. Serve extra sauce on the side.
Prep Time: About 24 hours (including chilling)
Cook Time: Approximately 1 hour
Total Time: Total 24-30+ hours
Servings: 8
Equipment:
- Stainless steel heavy-bottomed pot
- Stove/Induction cooktop
- Blue digital thermometer
- Various glass bowls
- Stainless steel whisk
- Stainless steel ladle
- Le Creuset green kettle
- Small glass dropper
- Glass measuring cups/beakers
- Plastic wrap
- Large metal mesh strainer
- Cheesecloth
- KitchenAid silver food processor
- 9-inch 23 cm Springform pan
- Parchment paper or acetate strips
- Teal silicone head spatula with wooden handle
- Le Creuset enamelware pink saucepan
- Microplane/Zester
- KitchenAid Artisan pink stand mixer
- Small offset spatula
- Pink cake platter
Cooking Tips
- Precise temps ensure success: thermometer is key for skyr, meringue.
- Fully chill for best texture.
#cheesecake #glutenfree #nobake #dessert #healthybaking
Oh Yum with Anna Olson: https://www.youtube.com/@ohyum
Comments