Blueberry Cheesecake Cups
An elegant deconstructed cheesecake made with blueberry, crunchy oats and a fluffy goat cheese mousse. Delightful and light!
Equipment
- 1/2 L syphon bottle
Ingredients
The smooth blueberry (bottom)
- 150 g blueberries
- 1 tbsp maple syrup
- 1 tbsp lemon
- 1 tbsp corn starch
- salt
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)
- salt
Instructions
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.
Nutrition
Calories: 758kcal | Carbohydrates: 41g | Protein: 14g | Fat: 63g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 187mg | Potassium: 337mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1975IU | Vitamin C: 12mg | Calcium: 217mg | Iron: 2mg
Nutrition Facts
Blueberry Cheesecake Cups
Amount per Serving
Calories
758
% Daily Value*
Fat
63
g
97
%
Saturated Fat
41
g
256
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
136
mg
45
%
Sodium
187
mg
8
%
Potassium
337
mg
10
%
Carbohydrates
41
g
14
%
Fiber
3
g
13
%
Sugar
25
g
28
%
Protein
14
g
28
%
Vitamin A
1975
IU
40
%
Vitamin C
12
mg
15
%
Calcium
217
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.