Blueberry Cheesecake Cups is an “out of the norm” delicious and experimental dessert made with blueberries, crunchy oats and a fluffy mousse of goat cheese.
The syphon technique
To make the mousse; with syphon. It’s simply the best way to make a airy cheesy foam. I had to find the foam a great complimentary fruit, so I checked the web and saw cherry, fig, peach, etc. finally, I’ve settled for the one I miss the most; the famous blueberry. I’ve never had this combination before, but oh my god! It’s a new unforgetable discovery, a solace to anyone living far away from those precious blue jewels! The two are simply delicious together, although the protagonist here is clearly the blueberry, the goat cheese is subtle and bring the blueberry a welcomed salty touch to the Blueberry Cheesecake Cups.
I should have known this combination way before because I am from the land of blueberries! Actually, blueberry heaven, the small wild kind I talk about here. At the cabin of my parents, in the northern part of Quebec, Canada, near the famous Manic 5 dam, there are millions of those blue pearls growing in the wild. We would pick buckets and buckets of them in August and then make blueberry pies, blueberry crumbles, crepes, marmelade or simply eat them with a little maple syrup and cream.
Wild vs Cultivated
The wild blueberry has triple the taste of the big fat one we find at the supermarket, so for this recipe, I’ve tried to slightly cook the blueberries in order to eliminate some water and make is more concentrated. The blueberries are still intact, and the taste gets enhanced this way. Although, to not make it terribly watery, I add a little cornstarch to the mix, but you can omit this step if you are lucky enough to have some nice, fully packed in flavours little blueberries.
The next step is to find a way to put those two ingredients together (blueberry and goat cheese) and add some texture to the dish. I’ve chosen a crunchy mix of oatmeal, almond, buckwheat, brown sugar and a bit of coconut oil and cook it until lightly toasted. I let it cool, for a few minutes, to let it become hard like a biscuit and then I broke it into a thick sand texture.
Of course, you could substitute the blueberries by some lovely rasberries, cherries, figs, mango or else. This dessert is highly adaptable. As for the cheese, you can easily replace the goat cheese with a simple cream cheese. All very delicious stuff!
A last summer delight
Those 3 things all mix together in an elegant cup makes the perfect deconstructed cheesecake. First, you get the light salty airy goat cheese foam, then the sweet and nutty crunch and finally the succulent and smooth protagonist; the blueberries. Take a bite and you’ll find there a new late summer delight.
Other no bake summer desserts
So let’s make this irresistible blueberry dessert!
Blueberry Cheesecake Cups
- 1/2 L syphon bottle
The smooth blueberry (bottom)
- 150 g blueberries
- 1 tbsp maple syrup
- 1 tbsp lemon
- 1 tbsp corn starch
The crunchy oats (middle)
- 3 tbsp oatmeal (quick oats)
- 2 tbsp coconut oil
- 1 tbsp brown sugar
- 1 tbsp flour (or buckwheat flour)
- 1 tbsp almond (skinless and grinded)
The goat cheese foam
- 200 ml heavy cream
- 75 g fresh goat cheese
- 80 ml milk
- 1/2 tbsp agar agar powder (or 1 sheet of gelatine)
The goat cheese mousse (a few hours ahead) (with syphon)
- In a small saucepan melt slowly the goat cheese, milk and cream, really low heat (should not boil, simply melt).
- Add the presoaked gelatin sheet or agar agar powder, keep low cooking for 1-2 minutes.
- When melted, pass the mix through a sieve into the syphon.
- Add more milk until the bottle is half full, let it cool down open in the fridge for 10 minutes.
- When cool, close it, fill it with N20, 3 shakes, let cool a few hours in more the fridge (minimum 3 hours).
The blueberry mix
- Add the blueberries to a small saucepan with the rest of the ingredients; maple syrup, cornstarch, lemon juice and a few zest and cook, on medium high heat until the liquid is thicker (about 3 minutes).
- Cool down and reserve.
The oatmeal and almond crunch
- In a non stick pan,bring to medium high heat and add all the ingredients, cook until golden brown for about 3-4 minutes.
- Let cool (it will get hard).
- In a bowl, break the oatmeal and almond paste into small bits.
The grand finale
- In a glass, add the blueberry mixture at the bottom, then the crunchy oats and finally a touch of airy goat cheese mousse.
- Decorate with a few extra blueberries and lemon zest.