Summer means light and frozen sweet desserts or beverages, so let’s celebrate the final coming of summer with this lighter version of Blueberry Cheesecake. I used Greek yogurt along with cream cheese in this cheesecake to lower the calories a bit. I don’t remember how many times I’ve made this cheesecake with various fruit topping and it always pleases my guests.
The first thing came to my mind was to try this creamy yet light blueberry cheesecake, which I’d been planning to try for a long time. I thought that semi-tangy flavor of bueberries would go perfect with the flavor of cream cheese and greek yogurt. I could have just gone easier making a parfait like cheesecake, you know the ones in glasses or jars with no need of baking, but I wanted to make something more attractive. Besides, I love baking. Did I tell you this before?
I’ve used blueberries for the first time in this cheesecake because these berries are not common in Turkey. I saw them at bazaar for the first time last summer and used some of them to make White Chocolate Tart. I stored the rest in the freezer and I’d completely forgot them there until yesterday. I saw a small bag on the bottom shelf of the freezer when I was taking some Fresh Mint Ice Cream out. I was surprised when I found these berries in it.
I used a Turkish biscuit called Yulaflı, which can be replaced by graham crackers. This is my favorite part of making a cheesecake. You don’t need to make the crust from scratch. Store bought biscuits always work fine!
Just make sure you’ve made this light blueberry cheesecake beforehand to have enough time to chill it completely. Making it overnight is the best. Otherwise it’s not easy to wait when you know that there is this beauty in your fridge. If you have that patience, you can absolutely make it during day and wait till the other day.