This cheesecake is set with gelatin to maintain a light, chilled and creamy texture and grounded with a graham and pistachio crust. This is all to highlight both the fresh blueberries and blueberry compote. Together, it’s a divine bite of summer.
Graham and Pistachio Crust
1 individual packet graham crackers (⅓ of a standard box), crushed
½ cup roasted pistachios, rough chopped or crushed
2 tablespoons sugar
¼ teaspoon salt
3 tablespoons unsalted butter, melted
¼ teaspoon cinnamon
Preheat oven to 350
Combine all ingredients until butter is fully incorporated into graham cracker crumbs.
Add crumb mixture to an 8 inch nonstick springform pan. Press mixture into bottom, and up the sides of pan about ½ an inch.
Bake crust at 350 degrees for 12 minutes to set it.
Chilled Yogurt Cheesecake
2 envelopes plain gelatin (5 teaspoons)*
1/2 cup water
1 large, 32 ounce container whole milk greek yogurt* (use a very high quality, we like Wallaby Organic)
3/4 cup heavy cream
1/4 cup lemon juice
Zest from 1 lemon
2 teaspoons vanilla
*If using a very thick, stiff Greek yogurt, cut back on gelatin by 1/2 teaspoon.
Add gelatin to water in a microwave safe cup or bowl and set aside to bloom for 3-5 minutes until thick.
Combine all remaining ingredients in separate bowl.
After bloomed, heat the gelatin in the microwave (or in small saucepan) until completely melted and clear, stirring periodically.
Once gelatin is completely melted with no gelatin lumps or solids remaining, add to the yogurt mixture. Whisk thoroughly to fully combine.
Pour mixture carefully into springform pan.
Chill yogurt cheesecake for 4 hours or overnight.
Blueberry Compote & Topping
1 1/2 quarts blueberries
1/4 cup + 1 tablespoon water
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
Small mint leaves or larger mint leaves torn into small pieces
Reserve 1/2 quart fresh blueberries for topping.
In a saucepan, heat sugar, water and 1 quart blueberries over medium-high heat until blueberries simmer and all sugar is melted.
In a small bowl mix together lemon juice, cornstarch, and 1 tablespoon water.
Add cornstarch mixture to blueberries and stir until thickened.
Cook until blueberries bubble and begin to burst.
Remove from heat and allow to cool, then chill, covered, for 20 minutes.
When ready to serve, using a thin butterknife or offset spatula, run knife blade around perimeter of springform pan. Gently and slowly release springform.
Decorate cheesecake with 1/2 quart fresh blueberries and mint leaves and serve blueberry compote on the side. Or spread compote gently over top of cheesecake and sprinkle fresh berries and mint over top.
For Meringue Stars as Pictured
So Completely Optional!
1 egg white
3 tablespoons sugar
⅛ teaspoon vinegar
3-4 drops vanilla or almond extract
Preheat oven to 275 degrees.
Whip egg white with mixer until just frothy. With mixer on high, start adding sugar 1 tablespoon at a time. Add vinegar all at once, add vanilla. Keep whisking on high for 3-4 minutes, check meringue for any remaining sugar by rubbing small amount between fingers, whip until very stiff and doubled and no remnant of sugar remains.
Pipe meringue using a star tip onto parchment lined sheet pan in very small, single dots.
Bake for 15 minutes. They should remain white and be completely crisp at this point. Once checked, keep meringues in oven with door closed while heat dissipates. As soon as cooled, store in airtight container or zip bag.