Pakashastra

Pakashastra

Thursday, October 31, 2013

Blueberry Cheesecake (No Egg / No Gelatin)


Ingredients :

For Filling:

Cream Cheese - 1 8oz (227gms) packet (must be at room temperature)
Sour Cream - 8 oz (227gms) (must be at room temperature)
Vanilla Extract - 1 tsp
Corn Flour - 1 tbsp
White Granulated Sugar - 1/2 cup
Fresh Blueberries - 1/2 cup
Salt - a pinch


For Crust:

Graham/Britannia Cracker Biscuits - 12 to 15 to make 1 1/2 cups crumbs
Soft Butter - 2 tbsps
Cinnamon Powder - 1 tsp


For Blueberry Topping/Sauce:

Fresh Blueberries - 1/2 cup
Granulated Sugar - 1/3 cup
Vanilla Extract - 1 tsp
Lemon Zest - 1 tsp
Lemon Extract/Juice - 2 tbsps
Corn Flour - 1 tsp
Salt - a pinch


Method:

Preparing Blueberry Topping/Sauce:

  1. Dilute corn flour in 4 tbsps of water in a sauce pan.
  2. Add granulated sugar, salt, lemon zest and lemon juice. Mix well.
  3. Place the pan on the flame and mix.
  4. Now add 1/4 cup of blueberries and vanilla extract. Cook for 5 minutes, mashing the blueberries gently, until it thickens.
  5. Now add remaining 1/4 cup of blueberries and cook for another 2 minutes.
  6. Turn off the flame and let it cool down.
  7. Freeze until use.

Preparing Crust:
  1. Take cracker biscuits in a zip-lock bag, and crush them into crumbs using a rolling pin.
  2. Melt butter.
  3. In a bowl, mix together melted butter, cracker biscuit crumbs and cinnamon powder. Mix well.
  4. Spread this mixture evenly on a springform tin. Using a flat bottomed tumbler, press the mixture down to form a tight even layer.
  5. Refrigerate for atleast 30 minutes.

Preparing the Filling:
  1. Preheat the oven to 190 degrees C /375 F.
  2. Dilute corn flour in 2 tbsps of water.
  3. Cream together sugar and cream cheese until fluffy.
  4. Add diluted corn flour and vanilla extract. Mix well.
  5. Add sour cream and blueberries. Mix until well combined.
  6. Remove the springform tin from the freezer and pour the filling on top of the crust.
  7. Shake the tin carefully to set the filling evenly in the tin.
  8. Bake for 60 minutes.
  9. Remove the tin from the oven and let it cool down completely.
  10. Cover the springform with a cling wrap and refrigerate for 4-5 hours.
  11. Open the springform egde carefully.
  12. Cut the cheesecake into wedges and pour thr blueberry topping/sauce. 
  13. Serve.

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