Blueberry cheesecake

I had this tin of blueberry fruit filling. I wanted to use it for muffins. But when I saw the picture of a cheesecake topped with the fruit filling, I was tempted to try my hand on a cheesecake. The cheesecakes that I have eaten at various restaurants cafes, have a thick crust with a bite to it and the cheesecake was a spongy sometimes grainy textured so called ‘cream cheese’ filling. Was never a big fan of this kind. And so I thought it’s about time I tried making what I wanted to taste (in my head, the cheesecake had to be smooth and creamy). So here is what I ended up with, and I must say I liked it. I can still improvise, but I did get pretty close.
5 nos. digestive biscuts
4 nos. marie biscuts
4 nos. glucose biscuts
2 tb sp butter (melted)
2 cups hung curd (cream cheese)
1 cup thick fresh cream
3/4 cup sugar (powdered)
1 tsp vanilla
2 tb sp blueberry fruit filling
1 tsp gelatin
Run all the biscuts in the blender till it looks like sand. Tip in the butter and blitz some more. Now put this mix on your pie tin and press the bread crumbs to form a crust. Pop it into the freezer till you get your cream cheese filling. Whip the fresh cream till it forms soft peaks. Mix this into the cream cheese along with the rest of the ingredients.
Soak gelatin in 2 tsp cold water for 30 mins. Use a double boiler and melt the gelatin. Add this into the cream cheese mixture. Pour this mix into the pie tin lined with the biscut crust and let it chill for 5-6 hours or preferably overnight. Remove and top it with a generous amount of blueberry fruit filling. You could subsitute the blueberry filling with fresh mangoes or strawberries. This is a very refreshing dessert on a warm night.
Try to fight the urge of licking the bowl clean of the cream cheese filling 😉

You may also like

Leave a Reply

Your email address will not be published.