Double layer cheesecake with blueberries
If you’re not very much into baking, cheesecake is your thing. I love making them because you have endless variations, also – and probably for me an important aspect – it’s not as precise as baking pies or cookies. A few days ago I saw a double layer cheesecake on my IG feed and I got so inspired to do it for myself. A super festive look without too much sugar, it’s absolutely delicious though!
What do you need for 1 cheesecake?
For the crust
- 70 grams of salted pecans
- 60 grams of almond flour
- 3 medjool dates
- 3 tablespoons of coconut oil
For the filling
- 100 grams of cream cheese
- 250 grams of mascarpone
- 400 grams of Greek yoghurt
- 80 grams of sugar
- 1/2 teaspoon vanilla extract
- 1 lemon
- 4 sheets of gelatin
- 50 grams of frozen blueberries
- dark fruit like blackberries or blueberries
How to make a double layer cheesecake?
Use a food processor to mix the salted pecans, almonds, medjool dates (pitted) and the coconut oil to one solid mixture. If you don’t posses a food processor you can also use a strong blender. Take a cake mold of around 20 centimeters and use a a sheet of parchment paper for the bottom, brush the sides of the cake mold with some coconut oil for greasing. Now add the ingredients for the crust and smooth it over with the backside of a spoon.
Take a big bowl and a hand mixer. Whip the cream cheese until they’re no more lumps, then add the mascarpone and continue whipping. Add the Greek yoghurt, sugar, vanilla extract and whip until smooth.
Put the sheets of gelatin in a bowl with water. Squeeze a lemon and add the juice to a sauce pan, then start boiling it. Take the sheets of gelatin out of the water and get rid of excessive water. Then add the sheets of gelatin to the lemon juice in the sauce pan, when it’s dissolved add the mixture to the cream cheese. Mix everything.
Create a first layer by adding half of the cream cheese filling on top of the crust and smooth it out, put the cake mold away. Start defrosting the frozen blueberries by using a sauce pan. When everything is defrosted, add the blueberries to the rest of the cream cheese filling and blend until a deep purple colour appears. Then create the second layer by – carefully! – pouring the second half of purple cream cheese on top of the first filling. Smooth out again.
Now leave the cheesecake in the fridge for about 4 hours so it becomes firm. When the time has passed, undo the cake mold by carefully working with a knife along the sides of the cheesecake. Garnish the double layer cheesecake with dark fruit.