Cheesecakes
For the pastry base (20 cm tin):
For the cheesecake layer:
For the blueberry mousse:
An elegant Easter tart combining a crisp almond and oat pastry base with a delicate vanilla cheesecake layer and a light, fruity blueberry mousse. Made with creamy skyr, maple syrup and fresh or frozen blueberries, this beautifully layered dessert offers a delicious balance of nutty, creamy and refreshing flavours. A lovely centrepiece for your Easter table or any special occasion.
Combine the almond flour, oat flour, Gellwe Extra Dark Cocoa Powder, erythritol and salt. Add the plant-based butter and knead into a shortcrust pastry dough.
Transfer the pastry to a tart tin, preferably one with a removable base. Press it evenly across the bottom and up the sides, then prick with a fork.
Place in the freezer for 15–20 minutes.
Bake at 180°C for approximately 20 minutes. Leave to cool completely.
Mix the skyr with the maple syrup and Gellwe Vanilla Flavouring.
Dissolve the gelatine in boiling water and allow to cool slightly, making sure it does not begin to set.
Add a tablespoon of the skyr mixture to the gelatine and stir well. Then combine with the remaining skyr mixture.
Pour the cheesecake mixture over the prepared pastry base and refrigerate until set.
Pour cold water over the gelatine and leave to bloom.
Heat the blueberries with the erythritol until the berries have thawed, if using frozen blueberries. Then blend until smooth.
Heat the blueberry mixture again until it comes to the boil. Remove from the heat, add the gelatine and stir until dissolved. Leave to cool.
Whip the plant-based cream until stiff peaks form, then gently fold it into the blueberry mixture.
Spoon the mousse over the set cheesecake layer and smooth the surface.
Refrigerate for several hours until completely set.
