Bright base with dark chocolate and delicate vanilla filling infused with Blue Anchan tea — incredibly beautiful and delicious no-bake cheesecake. Blue tea adds no extra taste, unlike blue matcha, yet imparts an incomparable color.
For the cheesecake, a highly concentrated blue tea infusion is needed, making it not only incredibly beautiful and tasty but also beneficial for health.
Enjoy the bitterness of dark chocolate, fiber from prunes, plenty of protein from ricotta, walnut oil, and gelatin for joint and ligament strengthening. Benefit in every ingredient!
Cake ring size: 16 cm.
In this recipe, milk and ricotta cannot be replaced with yogurt and/or cottage cheese. The acidic environment turns the tea color to purple.
Ingredients for no-bake cheesecake base:
- Prunes — 50 g
- Walnuts — 50 g
- Unsweetened dark chocolate — 30 g
- Milk — 10 g
Ingredients for filling
- Ricotta cheese — 600 g
- Milk 0.5% — 200 ml
- Gelatin — 15 g
- Sweetener — 10 g (or to taste)
- Vanilla — to taste
- Blue Anchan tea — 20 flower heads
Preparing the base
- Soak prunes in cold water for 2-3 hours.
- Grind walnuts in a blender until finely chopped, resembling breadcrumbs.
- Also, finely chop the soaked prunes in the blender (separately from the walnuts).
- Melt chocolate and milk in the microwave or on the stove.
- Combine all base ingredients and mix well.
- Place the cake ring on a plate lined with a non-stick mat to prevent the cheesecake base from sticking to the plate, making it easier to remove later. Transfer the base mixture into the cake ring and spread it evenly, ensuring the edges stick to the sides of the ring. Place in the freezer.
Preparing the filling
- Take the ricotta out of the refrigerator beforehand, allowing it to reach room temperature.
- Steep approximately 20 flower heads of blue tea in 50 ml of water and let it infuse. It should result in a highly concentrated, opaque liquid, similar to ink.
- Pour milk over gelatin and let it sit for 30 minutes.
- Heat the milk with gelatin until the gelatin dissolves (do not boil!).
- Pour the milk into the ricotta, stirring vigorously. If you suspect the milk is too hot, you can let it cool slightly. Add sweetener and vanilla to the cream and mix.
- I used a mixer to mix the cream, so it turned out bubbly. If you want to avoid bubbles, mix by hand with a whisk without beating.
- Pour 250 ml of cream onto the frozen base, then refrigerate for 15 minutes.
- Pour 5 tsp of tea drink into the remaining cream, mix. After 15 minutes, remove the cheesecake from the refrigerator — it should set on top and become denser, not liquid. If it hasn’t set, you can refrigerate for up to 30 minutes.
- Remove the cheesecake from the refrigerator, carefully spoon or pipe 250 ml of blue cream on top, then refrigerate.
- Add 7 tsp of tea drink to the remaining cream. Mix.
- Remove the cheesecake from the refrigerator, spread the remaining cream on top, then refrigerate for several hours.
- When the cheesecake has completely cooled, first remove the non-stick mat from the bottom, then carefully detach the cake from the sides of the ring.
CPFC per 100g = 145 / 9 / 9 / 7
