Blueberry Cheesecake ( Cheesecakes Recipe)
by Tarla Dalal
Added to 130 cookbooks
This recipe has been viewed 133975 times
If you want to please a special person on a special occasion, this is the right dessert to pick! a firm cheesecake finished with a sweet blueberry topping, this is a truly satisfying experience. It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge. Since blueberries are not readily available in india, you can use blueberry crush, without changing the total effect in any way.
- Spread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.
- Soak the sponge cake layer with the sugar syrup and keep aside.
- Keep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.
- When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.
- Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.
- Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.
- Transfer the paste into a bowl, add the cream cheese and mix well.
- Strain the prepared mixture with the help of a sieve and keep aside.
- Combine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.
- Add the beaten whipped cream and fold gently.
- Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.
- Refrigerate for 1 hour or till the cheesecake sets.
- Demould the cheesecake and cut into 6 equal wedges.
- Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.
- To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.
- For parties, you can set the cheesecake into individual moulds of your choice.
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