How to make Blueberry Cheesecake -
This blueberry cheesecake is made especially for pure vegetarians.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Blueberry jam (ब्लूबेरी जैम), Hung yogurt (हंग कर्ड / दही का चक्का )
Cuisine : Fusion
Course : Desserts
For more recipes related to Blueberry Cheesecake checkout Blueberry Frozen Yogurt, Blueberry Triffle with Mascarpone Cream, Blueberry Hearty Pies - SK Khazana. You can also find more Desserts recipes like Nolen Gur Ice Cream Citrus Ice Cream Cake Bites Bhapa Sandesh
Blueberry Cheesecake Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 3-3.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Blueberry Cheesecake Recipe
Blueberry jam 1 cup + for garnishing
Hung yogurt 1½ cups
Cream cheese 1 cup
Bran biscuits or Digestive biscuits 8-10
Butter melted 4 tablespoons
Carrageenan (vegetarian gelatin) 2 tablespoons
Whipped cream 2 cups
Skimmed milk 1 cup
Condensed milk ¼ cup
Powdered sugar ½ cup
Method
Step 1
Crush biscuits to a coarse powder and put it into a bowl. Add melted butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.
Step 2
Mix carrageenan in a little water and heat in the microwave for 1 minute. Remove from the microwave and set aside.
Step 3
Blend hung yogurt and cream cheese in a blender till smooth and transfer into a bowl. Add 1 cup blueberry compote and 1 cup whipped cream and mix.
Step 4
Add milk and condensed milk and mix again. Add powdered sugar and mix till well incorporated. Add dissolved carrageenan and mix well.
Step 5
Pour this mixture into the pan over the biscuit layer. Refrigerate for 2-3 hours.
Step 6
Remove the cheesecake from the spring form pan and place on a serving plate. Spread some blueberry compote on top of the cheesecake.
Step 7
Put the remaining whipped cream into an icing bag with a star nozzle and pipe rosettes on the surface of the cheesecake. Cut into wedges with a sharp knife dipped in hot water.
Step 8
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
