Strain the yogurt and set aside 125 g. Soak and dissolve the gelatin.
Mix together the Greek-style yogurt and sugar in a bowl with a whisk.
Pour the geltin and lemon juice into the bowl from Step 2 and mix briskly.
Whip the cream until it forms soft peaks and then mix it into the bowl from Step 3.
Next, fold in the blueberry jam with a rubber spatula until you get a marble pattern.
Pour the mixture into cocottes and leave to chill and set.
Finish up by garnishing the cheesecakes with mint and blueberries.
This cheesecake mixture also makes a cute tart filling.
If you replace the yogurt with cream cheese you'll get a richer flavor. If you decide to do that, you can also replace the heavy cream with milk.
When you make this recipe with cream cheese, you don't have to whip it, but if you want a richer cake then you should.
Story Behind this Recipe
I've been trying to use strained Greek-style yogurt in many different recipes, so I substituted it into this recipe that originally used cream cheese. You can try making it with cream cheese and milk if you'd prefer. You can also make this recipe without whipping the cream but it will make the taste a little plainer.
If you over-whip the heavy cream it will becomes too stiff so be careful. I'm using a low-sugar jam so I'm adding in 40 g of sugar. If you are using store-bought jam then please reduce the amount of sugar to 30 g.