Anna Makes Gluten Free Blueberry Skyr Cheesecake | Anna Olson Archive

  • Published on Mar 22, 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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    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
    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
    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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Comments • 163

  • Oh Yum with Anna Olson
    Oh Yum with Anna Olson  5 months ago +15

    Thank you all for watching! What is your favorite kind of cheesecake? Let us know in the comments!

  • Mj Rubio
    Mj Rubio Month ago +1

    Now i can say...THIS THIS MY FAVORITE RECIPE! I'm a huge fan of blueberry cheesecake.

  • The Cake Tip
    The Cake Tip Month ago

    mmm must try this, thanks

  • Sandra Mullen
    Sandra Mullen 2 months ago

    You really are a lovely baker. So elegantly made. I love it 💜

  • Ann Sidbrant
    Ann Sidbrant 3 months ago

    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.

  • Hyen Gemeniano
    Hyen Gemeniano 3 months ago +1

    I want to make this so bad because I love cheesecake and if it’s as delicious and healthy as it seems, I’d definitely make it... but I don’t have the ingredients, patience, or skill for this at all 😅😂

  • Esi Morrison
    Esi Morrison 3 months ago

    I appreciate your!

  • Haley Sansom
    Haley Sansom 4 months ago

    Couldn’t I just use store bought skyr?

  • Mark Ysmael Robilla
    Mark Ysmael Robilla 4 months ago +1

    Anna: "I have one already made".. Famous line

  • Summer Rose
    Summer Rose 4 months ago

    I wish you had cut into it to show how the texture is inside

  • bhawana gangwani
    bhawana gangwani 5 months ago

    I'm your Indian fan aana love you

  • luvthyselfrubik
    luvthyselfrubik 5 months ago

    Damn USclip lessons is a lot more educational than the culinary school I’m in. 🙄
    Thank you, Anna.

  • Rufina Widodo
    Rufina Widodo 5 months ago

    It looks soooo delicious :9

  • VeeVeeVeeV
    VeeVeeVeeV 5 months ago +2 amazingly decadent recipe FULL of REAL ingredients!!
    But....if my math is correct, it’ll take 3 days to make.....
    So, only for special occasions......and.....SO worth the wait..
    all good things.....right?
    Thanks SO much for sharing this!!

  • H Fox
    H Fox 5 months ago +1

    so altogether it takes around 2 days to make

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      It's certainly a more involved recipe, but we think the results speak for themselves!

  • Achdus5774
    Achdus5774 5 months ago

    Isn't rennet derived from cows?

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      Some is, but Vegetable Rennet is derived from either vegetables or microbials instead of animals.

  • Maria Rosario
    Maria Rosario 5 months ago

    Can you show me how to make a almond cheesecake please

  • Lynn Vasquez
    Lynn Vasquez 5 months ago +1

    I will try with kefir cream cheese.

  • SKG Food Stories
    SKG Food Stories 5 months ago +1

    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!

  • r spruill
    r spruill 5 months ago

    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?

  • Eva Loczi
    Eva Loczi 5 months ago +1

    Wow amazing recipe!

  • steff
    steff 5 months ago +4

    More savory recipes , please! Just found your channel.

  • Romy Serfaty
    Romy Serfaty 5 months ago +3

    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 :-)

  • Pauline Post
    Pauline Post 5 months ago

    veel beter uitzoeken onderzoeken

  • Akhila Prakash
    Akhila Prakash 5 months ago +1

    Very clear speaking. Enjoyed the cooking

  • Harriet in the kitchen
    Harriet in the kitchen 5 months ago +1

    Very nice and looking your new subscriber :-)

  • christine yap
    christine yap 5 months ago +2

    I like raspberry cheesecake ~ is yummy 👍
    Like blueberry too 💗
    This new recipe looks so good 💗👍thanks ANNA ✌

  • Levy Anne Serrano
    Levy Anne Serrano 5 months ago +1

    I love to make one of those but some of the ingredients is not available here in philippines.

  • Martha Asami
    Martha Asami 5 months ago +1

    I love strawberries cheesecake.

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago +1

      Thank you Martha! If you love Strawberry Cheesecake we bet you'll love this recipe!

  • Hanae Sqalli
    Hanae Sqalli 5 months ago +1


  • Ardemis Aguirre
    Ardemis Aguirre 5 months ago +1

    Wow 😮 awesome 😋😋😋😋😋💐

  • Ruby Francisco
    Ruby Francisco 5 months ago +1

    Superb!!...avocado cheese cake pls.

  • Richard Smith
    Richard Smith 5 months ago +1

    Will it still work out if I use store-bought plane fat-free skyr yoghurt?

  • Maria Casella
    Maria Casella 5 months ago +1

    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 ❤️

  • Maria Rosario
    Maria Rosario 5 months ago +1

    I love all your desserts I like to bake myself so keep posting more recipes

  • Diego Crescente
    Diego Crescente 5 months ago +1

    I love how you did meringue and other stuff skipping the refined sugar

  • Diego Crescente
    Diego Crescente 5 months ago +1


  • vidhu N
    vidhu N 5 months ago +1


  • derrp girl
    derrp girl 5 months ago +1

    These look way too healthy😂🤦‍♀️

  • Elle P
    Elle P 5 months ago

    Can I use raw goat milk instead of the skim milk?

  • Patricia Pintos
    Patricia Pintos 5 months ago +2

    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!

  • annette pope
    annette pope 5 months ago +3

    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

  • neverbearrogant
    neverbearrogant 5 months ago

    Is there a good substitute for gelitan?

  • Mister Cat
    Mister Cat 5 months ago +8

    i didnt know about rennet before beside for cheese making product... thank you for the lesson chef....

  • Medha Bharti
    Medha Bharti 5 months ago +2

    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..🤣🤣🤣

  • Vatsal Narang
    Vatsal Narang 5 months ago +3

    I'm so glad that you've started sharing low fat recipes..

    • Vatsal Narang
      Vatsal Narang 5 months ago

      @Oh Yum with Anna Olson Yes, right! I have several options now☺️

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago +1

      Thanks Vatsal! This might be the last one for awhile, but at least we have options now!

  • sara 35a
    sara 35a 5 months ago +1

    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)☺🎂

  • Reem Salhab
    Reem Salhab 5 months ago +1

    Can i use frozen blueberries? ..blueberries are very expensive where i live ...please answer my question 👐

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      Absolutely! Just let them thaw to room temperature before using in the recipe.

  • Hanan Gbarie
    Hanan Gbarie 5 months ago +1

    كلشي حلو عندك اغراض المطبخ بتسطل

  • Hammy Technoid
    Hammy Technoid 5 months ago +1

    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 !!!

  • 김윤석
    김윤석 5 months ago +1

    Gorgeous cake

  • Warona Makafu
    Warona Makafu 5 months ago +1

    Oh! Yum.....

  • Neo and Trinity Kitten
    Neo and Trinity Kitten 5 months ago +1

    Thank you! Thank you! Thank you!

  • Geetha Sandran
    Geetha Sandran 5 months ago +1

    As usual lovely

  • Dolores Behrman
    Dolores Behrman 5 months ago

    way too much work....

  • kissmeifly
    kissmeifly 5 months ago +1

    Skyr cheesecakes deserve more popularity.

  • Yolanda Marrero
    Yolanda Marrero 5 months ago +1

    Anna , amo tus recetas.

  • Kendy Carrillo
    Kendy Carrillo 5 months ago +1

    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 💝

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      Thank you for understanding!

    • Kendy Carrillo
      Kendy Carrillo 5 months ago +1

      @UCr_RedQch0OK-fSKy80C3iQ that's ok, don't worry you always will be special for me, thanks Anna, greetings and gughs 😘

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      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 USclip. Sorry for the inconvenience!

  • Sammykid
    Sammykid 5 months ago +1

    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

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago


    • Sammykid
      Sammykid 5 months ago +1

      Oh Yum with Anna Olson thank you🤗 i’ll definitely try it

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago +1

      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.

    REHANA RAZA 5 months ago +2

    Anna.. amazing..
    Something very very new.. which I didn't know about.
    Thanks for sharing..😍😍😍😍 be blessed dear Anna.

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  5 months ago

      We feel so lucky that we can share new and different cooking ideas with such a wonderful audience! Thank you for watching!