Blueberry Cheesecake
Ingredients:
3 tsp. Gelatin
250 grams Blueberries
4 tbsp. Sugar
180 grams crashed Grahams
100 grams unsalted butter (melted)
200 ml whipping cream (alt. fresh cream or heavy cream)
200 grams cream cheese
200 grams powdered sugar
4 tsp. lemon juice
200 ml water
Process:
1. Take 100 ml of water in a pan. Sprinkle 2 teaspoons of gelatin. Mix and keep aside.
2. Take ¼ cup of blueberries. Mash them gently. Add 1 table spoon of sugar. Cook on
medium heat for few minutes. Take this sauce into a bowl and keep a side.
3. Take 180 grams of crashed grahams. Transfer into a bowl. Add 100 grams of
unsalted melted butter. Mix it well. Transfer it into a spring fold mold. Spread it
evenly. Press the base tightly with the help of the glass or bowl. Refrigerate for 30
minutes.
4. Take 200 ml of heavy cream or whipping cream. Beat until it reaches to stiff peaks or
soft peaks.
5. Take 200 grams of cream cheese. Beat until smooth. Add 200 grams of icing sugar or
powdered sugar. Mix until everything is well combined. Add 2 teaspoons of lemon
juice. Mix it. Add whipped cream. Mix until everything is well combined.
6. Melt gelatin for few seconds on low flame. Add melted gelatin while mixing
continuously. Mix for few seconds. Pour mixture into cake tin. Tap it gently to
remove air bubbles. Randomly put some sauce in cheese cake mixture. Make swirls
using skewers. Refrigerate for 4 hours.
Blueberry toppings
1. add 200 grams of blueberries into a sauce pan.
2. Add 100 ml of water.
3. Add 2 – 3 tbsp. of sugar. Stir it.
4. Add 2 tsp. of lemon juice.
5. Cook for 2 – 3 minutes.
6. Add 1 tsp. of gelatin. Stir well.
7. Cook for 1 minute on low heat. Remove from fire.
8. Pour the cooled sauce over the cake.
9. Refrigerate for 1 – 2 hours.