Professional Baker Teaches You How To Make GLUTEN FREE CHEESECAKE!
ฝัง
- เผยแพร่เมื่อ 21 มี.ค. 2019
- Blueberry Skyr Cheesecake is on the menu, and Chef Anna Olson is here to show you how to make it!
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Ingredients
Skyr
8 cups (2 L) skim milk (organic preferred)
¼ cup (60 mL) skyr, 0% Greek yoghurt or other natural, fat-free yoghurt
4 drops vegetable rennet (available at health stores or on-line)
¼ cup (60 mL) warm filtered water (not tap) 120°F (49°C)
Blueberry Sauce
3 cups (750 mL) fresh blueberries, divided
½ cup (125 mL) maple syrup
2 tsp (10 mL) finely grated lemon zest
2 Tbsp (30 mL) lemon juice
pinch ground cardamom
Crust
1 ¼ cups (200 g) whole almonds, lightly toasted and cooled
1 ½ cups (200 g) coarsely chopped pitted dates
1 cup (100 g) unsweetened shredded coconut
¼ tsp (1 g) ground cinnamon
¼ tsp (1 g) ground cardamom
¼ cup (60 mL) maple syrup
Cheesecake
½ cup (125 mL) skim milk
1 ½ Tbsp (12 g) unflavored gelatin powder or agar agar powder
2 cups (500 mL) Skyr
½ cup (125 mL) maple syrup, divided
2 tsp (10 mL) vanilla extract
2 tsp (10 mL) finely grated lemon zest
2 large egg whites
fresh blueberries, blackberries and mint leaves for décor
1. To make the skyr, pour the milk into a heavy-bottomed pot and heat up to 195 F (90°C) stirring occasionally (this can take 30-40 minutes - do not rush this and risking scorching the milk). Remove the pot from the heat and let the milk cool to 110°F (43°C) - this takes about 20-30 minutes.
2. Ladle about a cup (250 mL) of the milk into the skyr or yoghurt and whisk, and then add this back to the pot of milk, whisking well. Use an eye dropper to measure the rennet into the warm water, stir and then pour this into the milk, whisking to combine. Pour the milk into a stainless steel or glass bowl, cover with plastic wrap and let sit out on the counter for 12 hours.
3. Place a large strainer over a bowl and line the strainer with dampened cheesecloth. Spoon all of the milk curd into the strainer, cover with plastic wrap and chill the skyr for 8-12 hours as it drains. A lot of whey (clear liquid) will drain away, so you may have to change out the draining bowl once or twice (the whey can be saved for smoothies). After draining, the skyr can be stored refrigerated for up to 2 weeks.
4. For the blueberry sauce, bring 1 ½ cups (375 mL) of the blueberries up to a simmer over medium heat with the maple syrup, lemon zest, lemon juice and cardamom, stirring often, until the blueberries are tender, about 10 minutes. Purée this mixture, then add the remaining 1 ½ cups (375 mL) of blueberries and stir over medium heat for just a minute (but do not overcook). Strain off ½ cup (125 mL) of the blueberry liquid (not the berries) to use in the filling, and then chill both until ready to use.
5. For the cheesecake crust, pulse the almonds, dates, coconut, cinnamon and cardamom in a food processor until the almonds are quite finely chopped (but they will still be visible and have texture). Add the maple syrup and pulse until the mixture comes together in a ball. Press this into the bottom of a 9-inch (23 cm) greased springform pan that has the sides lined with parchment paper. Chill while preparing the filling.
6. For the filling, Place the milk in a small saucepan and sprinkle the gelatin (or agar powder) over and stir in. Let this sit a minute, then heat it on medium and stir until the gelatin has dissolved, about 2 minutes. (If using agar, then heat the milk over medium until it reaches a boil, and then simmer while whisking for a full minute to activate it.) Set the pan aside to cool to room temperature - but the time you complete the other steps, the milk will be cooled.
7. Whisk the skyr, ¼ cup (60 mL) of the maple syrup and the vanilla to smooth it out and, if there are lumps visible, whisk the skyr through a mesh strainer to ensure it is lump-free. Whisk in the reserved ½ cup (125 mL) or strained blueberry sauce and lemon zest and set aside.
8. Place the egg whites and remaining ¼ cup (65 mL) of maple syrup into a metal bowl and place this over a pot of gently simmering water, whisking until the whites are warm and reach a temperature of 160°F (71°C). Using electric beaters or pouring the whites into the bowl of a stand mixer fitted with the whip attachment, whip the whites on high speed until they hold a stiff peak when the beaters are lifted.
9. Whisk the cooled milk into the skyr and fold in the egg whites in two additions. Pour the filling into the pan and chill, uncovered, for at least 6 hours.
10. When ready to serve, remove the cheesecake from the pan and peel away the parchment. Spoon some of the blueberry sauce on top of the cake (save to rest of the sauce to serve on the side) and dot the cheesecake with fresh blueberries, blackberries and mint leaves. If making the cheesecake well in advance, avoid putting on the blueberry sauce until 4-5 hours within serving.
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Thank you all for watching! What is your favorite kind of cheesecake? Let us know in the comments!
That old fashioned New York style cheesecake! Can't beat the original!
Oh no? :p
My recipe contains thick Bulgarian yogurt, wild blueberries, no jelatin, no egg whites.
That sounds pretty good!
Any kind
Anna has to be the most professional TH-cam baker there is, and such a good teacher!
The care you put into decorating your desserts is inspirational!
A feast for the eyes is a feast for the stomach, as they say!
I love how you usually share your recipes on fridays so that i get fresh ideas for a weekend desert/treat!
There is a method to this baking madness! :)
My fave together in one.
Cheesecake and Blueberry yum😘
It really is a brilliant combination of flavors!
I can still remember eating my first slice of cheesecake a couple decades ago and falling in-love immediately. I don't think I have a
favorite cheesecake. I love them all the same. Yum Yum. watching you make this cake blew my mind though. You are simply awesome.
keep up the good work. I so enjoy reproducing your recipes and delighting my family and friends. Thank you again for sharing.
This is everything I've ever wanted. Anna does it again!
I could have done with a bit more sugar. Show me the sugar drawer Anna!
There are lots of other videos for that!
Beautiful.
Skyr cheesecakes deserve more popularity.
We agree!
I have been looking for a nice Skyr recipe and here it is! Thanks so much Greetings from Denmark.
i didnt know about rennet before beside for cheese making product... thank you for the lesson chef....
No problem Mister Cat! :)
Now i can say...THIS THIS MY FAVORITE RECIPE! I'm a huge fan of blueberry cheesecake.
Glad you like it!
You really are a lovely baker. So elegantly made. I love it 💜
Love this recipe! I have been recently diagnosed with diabetes. I'm sure this will become a staple in my kitchen. Thank you so much!
You are welcome Patricia! We hope you enjoy it!
Don't want to kill your vibe but this dessert does contain quite a bit of sugar still. Yes, it is not refined but in terms of metabolising it, things are quite similar. I guess eating this delightful cheesecake should be done in moderation.
I love all your desserts I like to bake myself so keep posting more recipes
Thank you Maria! We have plenty of more recipes to share, so stay tuned!
Anna.. amazing..
Something very very new.. which I didn't know about.
Thanks for sharing..😍😍😍😍 be blessed dear Anna.
We feel so lucky that we can share new and different cooking ideas with such a wonderful audience! Thank you for watching!
Hi Anna. I am enjoying your mood. So easy, so calm, I wish I had that! Anyway I like your way and I am trying to do some of yours sweats. Sunny greetings from Greece. Hope one day I will make a Greek sweat for you!
Thank you! Keep baking and you'll nail all of our recipes!
This looks like magic!
but what does it taste like?
It's not magic, just delicious food! (maybe that's the same thing :) )
Hi Anna, it's another healthy dessert, looks fantastic and pro. We in Poland often make such a cheesecake with yogurt and gelatin or jelly. I wish everyone a successful weekend ( with cheesecake)☺🎂
Thank you Sara! Have a great weekend too!
Now I know for sure *I have got to get me a stand mixer* if not for just making meringue LOL... your concoctions are so deliciously enticing!!! Would love just one slice.... then I'd cry for more !!!
I think it's time someone bought a stand mixer! :) Thank you for watching!
mmm must try this, thanks
Very clear speaking. Enjoyed the cooking
Thank you Akhila!
I must make this!!
Better get to work then! :) Please let us know how it turns out!
Anna , amo tus recetas.
¡Gracias!
Hola Ana te sigo desde México Puebla es espectacular poder transmitir tan deliciosas recetas y expresar tanto amor en cada una de ella felicidades y muchas gracias 😍😍😍😍😍😍😘😘😘😘😘😘🤗🤗🤗🤗🤗🤗🤗un besito y un enorme abrazo desde México
¡Gracias!
:-) thanks Anna, my hubby saw this vid and said "that looks good":-) (I plan to make some of your recipes for our easter dinner) ♡♥
And this one is pretty healthy too! We hope you both enjoy it!
Wow amazing recipe!
Thank you Eva!
Love your channel Anna, hi from Australia ! That’s a beautiful cheesecake thank you for this recipe
Thank you so much for watching Angie!
Its a good channel anna as long as you do regular plus healthier desserts a mix is nice....😊🌼
We'll do our best, but so many desserts have added sugar in them. It's hard to avoid!
Blueberries, yes yes yes!!! Lemon zest, no no no!!! Fascinating to see the skyr-making process, though.
I'm so glad that you've started sharing low fat recipes..
Thanks Vatsal! This might be the last one for awhile, but at least we have options now!
@@ohyum Yes, right! I have several options now☺️
More savory recipes , please! Just found your channel.
We always try to mix things up a bit on Oh Yum, so stay tuned! :)
Gorgeous cake
We agree! Thank you for watching!
Anna: *These cheesecake is very low in fat*
Me: *Bakes a hundred of it*
*Gets fat*
At least you'll be well fed! :)
Oh Yum with Anna Olson 😂😂
that was a gold standard post..
love it :)
I have been gluten,sugar,dairy,soy,bean,nut,meat FREE for 12 years now..I am jazzed about this recipe:thank you Chef( unfortunately I can't eat this but it does look so yummy!!I can make it for the fam ❤️
Thank you Maria! We hope your family enjoys it!
I like raspberry cheesecake ~ is yummy 👍
Like blueberry too 💗
This new recipe looks so good 💗👍thanks ANNA ✌
You're welcome Christine! We hope you try making this for yourself!
Thank you! Thank you! Thank you!
You are quite welcome! Thank you for watching!
I appreciate your!
This. This is what I'm making this weekend. And I am not sharing!
Amazing! Please let us know how it turns out!
I like this one too
WOW!!!
I love strawberries cheesecake.
Thank you Martha! If you love Strawberry Cheesecake we bet you'll love this recipe!
Amazing
We agree! Thanks for watching!
Awesome video Anna thank you for sharing!!!! In the video you mentioned that you line the springform pan with acetate (that's interesting) I've never heard of that before - where would I get that?
Beautiful chesscake you are the best Anna. I have a quick question can I use Greek yogurt for the blueberry cheesecake?? Thank you 🤗🙏
As usual lovely
Thank you Geetha! Glad you enjoyed it!
Mam your recipe is very nice i like your all recipe
Thank you so much!
Butter 🎁
Maple syrup 🥽
Vanilla extract 💺
Lemon zest 🏮
Mix in the blueberry sauce 🛹
Egg whites 🥠
1/4th cup maple syrup 🏚️
Chill it for about 6 hours 🕌
Garnish with blueberries and blackberry 🎇
Wow 😮 awesome 😋😋😋😋😋💐
Thank you Ardemis!
Masterpiece. I make it with the Bulgarian yogurt after let the whey out.
Thank you so much!
Loved the recipe!! Question if I may, why add the morangue and does heating it kill any bacteria that may be there?
Adorooooo
It looks nice but i only use 2 teaspoons in my cheesecake so it holds its shape, is soft and light but not like jelly
Dear Anna,
My favourite is blueberry cheesecake and I got a chance to bake it on my own. Thank you Anna. Can I use glucose syrup for all the three places where maple syrup is used in this recipe?
Honey, corn syrup, agave, or molassas will work, but the taste will be altered based on what you use.
@@ohyum Thank you Anna and one of the reasons I love your channel is your response to all our doubts! Cheers :)
Happy to help!
@@ohyum Thank you Anna so much :)
Gorgeous
We think so too!
Oh! Yum.....
You said it!
@@ohyum 😃
Superb!!...avocado cheese cake pls.
That's a great idea Ruby!
Damn TH-cam lessons is a lot more educational than the culinary school I’m in. 🙄
Thank you, Anna.
Is there a good substitute for gelitan?
Is this glute-free? wow! Thank you anna!
It certainly is! And it's low fat!
Will it still work out if I use store-bought plane fat-free skyr yoghurt?
Hi Richard. Yes, it should!
Looks yummy, it’ll definitely be my boyfriends birthday cake!🥂 Can we use honey besides maple syrup? cause we don’t have it in here
That's great to hear! We hope he enjoys it! You can sub out the maple syrup for honey, but please be aware that it will alter the flavor.
Oh Yum with Anna Olson thank you🤗 i’ll definitely try it
Wonderful!
I love how you did meringue and other stuff skipping the refined sugar
We tried to keep this recipe as healthy as possible!
I will try with kefir cream cheese.
Great idea! Let us know how it turns out!
Beautiful dedicated lady... But isn't that a bit labor intensive for non-professionals ( 40 hours anyone :-)?... Thanks anyway, it's worth watching as a piece of art in the making :-)
Can I use full fat milk.
Anna.. we love you.. I just can't wait to get married and cook all these to my love..❤️♥️♥️🙈🙈 although it may take 5-6yrs..🤣🤣🤣
I'm sure they'll appreciate the effort, even if it is 5 years away!
Can I use raw goat milk instead of the skim milk?
Hi,avid fan of yours
Wonderful! Thank you for watching!
Can you show me how to make a almond cheesecake please
Hola, si alguien me puede regalar los ingredientes en español, gracias
Should be called "Hurry Up & Wait" Cheesecake
Hi Anna Olson, I'm Love It, you are very very special, but I would like your recipes to be in Spanish please, thanks greetings from Guatemala city 💝
Hi Kendy! We always try to translate our recipes into a few different languages, but we weren't able to with this video due to character limits imposed by TH-cam. Sorry for the inconvenience!
@UCr_RedQch0OK-fSKy80C3iQ that's ok, don't worry you always will be special for me, thanks Anna, greetings and gughs 😘
Thank you for understanding!
I love to make one of those but some of the ingredients is not available here in philippines.
Which ingredients?
The vegetable rennet it is hard to find.
I want to try to make this but the ingredients are soooo expensive in my country 😂
Skimmed milk 🌝
Yogurt 🐞
Warm water 👇
Almonds 🙈
Unsweetened coconut 👻
Cinnamon powder 🤨
Ground cardamom 😼
Maple syrup 🌪️
350 grams fresh blueberries 🤒
Lemon zest 👥
Ground cardamom 💗
Maple syrup 🍽️
Milk🥶
Gealtin 🧚
Vanilla extract 🖖
Lemon zest 🌹
Egg whites😈
Can i use frozen blueberries? ..blueberries are very expensive where i live ...please answer my question 👐
Absolutely! Just let them thaw to room temperature before using in the recipe.
I'm your Indian fan aana love you
I wish you had cut into it to show how the texture is inside
I always enjoy watching your recipes. But I really don't like lemon zest and I am doubtful of cinnamon, so the pie is not for me.
so altogether it takes around 2 days to make
It's certainly a more involved recipe, but we think the results speak for themselves!
10 weeks to make this one
كلشي حلو عندك اغراض المطبخ بتسطل
:)
😍😍😍
Cook: this cheesecake is very low in fat
*Gets fat*
I don't know how to cook like you because those ingredient is hard to find
I am vegan can egg be replaced
Isn't rennet derived from cows?
Some is, but Vegetable Rennet is derived from either vegetables or microbials instead of animals.
Rennet that is vegetarian? I am pleasantly surprised
veel beter uitzoeken onderzoeken
Couldn’t I just use store bought skyr?
Where is the fun in that? :p
8th view c;
not bad! :)
We love how this is a thing :)
These look way too healthy😂🤦♀️
If it tastes delicious who cares if it's healthy? :)
@@ohyum 😂❤
Too much work