Swirling blueberry puree into cheesecake batter is not only visually appealing but also extremely tasty. The cheesecake retains its extra-creamy texture and has just the right amount of tartness to have you saying, “just one more bite,” a thousand times. It’s the perfect way to cap off an outdoor dinner, and while the cheesecake is just as rich, the fresh fruit adds a welcome brightness, making it one of our favourites.
Cheesecake is a simple recipe that is sure to satisfy your sweet tooth and is a lot of fun to make with kids or friends. You no longer need to go out to eat your favourite dense cheesecake because you can make it at home. Here’s a step-by-step guide to getting started.
Ingredients required are:
Total time: 1h 30 min
Prep time: 30 min
Calories: 528
o 200 gm cream cheese
o 1/2 cup powdered sugar
o 3 tablespoon yoghurt (curd)
o 1 1/2 teaspoon all-purpose flour
o 1/2 cup water
o 8 digestive biscuits
o 50 gm melted butter
o 1 teaspoon vanilla essence
o 1 1/2 teaspoon vanilla custard powder
o 2 tablespoon blueberry
Step 1- Preheat the oven and evenly distribute the biscuit powder.
Preheat the oven to 280°C. Crush the biscuits in a blender until a coarse powder is formed. In a mixing bowl, combine the crushed biscuits and the melted butter. Then, line a cake dish with baking paper to the top. Place the biscuit mixture in the dish and spread evenly, patting it down around the edges. Make sure there are no gaps and that the layer is tight and even.
Step 2- Make the cheesecake batter.
In a large mixing bowl, combine cream cheese or cheese spread and sugar and beat with a hand mixer until smooth and creamy. Beat in the curd, vanilla custard powder, all-purpose flour, and vanilla essence for another 2-3 minutes, or until smooth and creamy. Mix in 1/4 cup of the water until a medium consistency mixture is formed.
Step 3- Spread the cheesecake mixture evenly over the biscuit layer and bake for 1 hour.
Spread the cheese mixture evenly on top of the biscuit layer with a spatula, tapping the dish to remove any air bubbles. Cover the cake dish with another tray/plate and place it in a baking tray with 1-2 inches of water. Bake for about 1 hour, or until the sides slightly leave the edges and the cheese mixture is lightly golden and semi-solid.
Step 4- Refrigerate the cake for 30-45 minutes after garnishing with boiled dried blueberries.
While the cake cools, boil the dried blueberries in 1/4 cup water for about 10 minutes, then crush with a spoon. Then pour this over the prepared cake and place it in the refrigerator for 30-45 minutes. When completely chilled, cut into small bite-size squares and serve!
With all of the baking, cooling, and chilling time required, this blueberry cheesecake is a time-consuming process. But I promise that the effort will be worthwhile.
The cheesecake is perfectly smooth and creamy, with a swirl of blueberry sauce running through it. It’s one of my favourite desserts, and I’m sure it’ll be one of yours as well!
Last Updated on August 16, 2021
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