BLUeberry Cheese Cake

20140629-025240 pm-53560408.jpgMy sister was visiting us a few days back and my neice happened to have the last piece of MANgo vanilla cheese cake that was lying in the fridge. She loved it so much that she kept telling my sis to learn how to make it.

20140629-025239 pm-53559921.jpgSo made this for my little neice specially before she left. And she had this cake and told me that i should join some company like some bakery company :). That is the best compliment i have ever got.

20140629-033747 pm-56267088.jpgIngredients
Crust
100gms – Digestive biscuits
2tbsps – Melted butter

Cream cheese filling
3 cup – Hung curd
3 cup – Heavy cream
3 tbsp – Unflavoured Gelatin
6 tbsp – hot water
3 cup – Sugar
55 nos – Blueberries

Glaze
1/2 cup – Water
2 tbsps – Sugar
8 nos – Blueberries
1/2 tbsp – Unflavoured gelatin

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Method
Crust
Preheat the oven to 180°C.

Prepare a 9″ springform by lining the bottom of the pan with grease proof paper.
In a mixie powder the biscuit. Remove it into a bowl. Gradually add the melted butter . And mix it with your hands so that the butter coats the biscuit well. The mixture has to be seperate and not too sticky. Almost like bread crumbs.
Now put the mixture into the bottom of the pan and spread it evenly. Now using a measuring cup press down the crumbs so that the crumb becomes the base. Bake it for 3 to 5 mins in the oven. Remove it out and let it cool.

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Cream Cheese Filling

Layer 1– In 2tbsp hotwater let 1tbsp gelatine bloom. Mix well till dissolved. In 1cup hung curd and 1cup sugar and blend it in a mixer into a smooth paste. In a seperate bowl whip 1cup cream till soft peaks form. Mix the cream cheese mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it into the springform. Let it set in the refrigerator for an hour.

20140629-032145 pm-55305646.jpgLayer 2– In 2 tbsp hotwater let 1tbsp gelatine bloom. Mix well till dissolved. In a mixie blend 15 nos blueberry with1cup hung curd and 1cup sugar and blend it into a smooth paste. Strain in into a bowl .In a seperate bowl whip 1cup cream till soft peaks form. Mix the blueberry cheese cake mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it on the set set first layer in the springform. Refrigerate and let it set for 1 hour.

20140629-032145 pm-55305189.jpgLayer 3-In 2 tbsp hotwater let 1tbsp gelatine bloom. Mix well till dissolved. In a mixie blend 1cup hung curd, 40nos blueberry and 1cup sugar and blend it into a smooth paste. Strain it into a bowl.In a seperate bowl whip 1cup cream till soft peaks form. Mix the blueberry cream cheese mixture to this and fold till well mixed. Now add the cooled gelatin. Fold and mix well. Pour it over the second layer. Refrigerate and let it set for 1hour.

Glazing
Take Water, sugar and the blueberries in a saucepan. Boil it till the sugar dissolves and the blueberries soften. Mash the blueberries so that you extract all the juice and colour from the berries. To this add the gelatin and mix it well till it dissolves. Let this mixture cool. Once cooled pour it over the cream cheese layer through a seive. Refrigerate atleast for 12 hours.

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PS: Hang the curd for atleast 4 to 5 hours so that you get a dense creamy cheese.
Loosen the cake by running a blunt knife before removing it from the springform.
Dampen a cloth with hot water and wipe the outer walls of the springform. This will also help loosen the cake.
Alternatetly you can line the walls also with baking paper to ensure that the cake comes out easily.

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8 thoughts on “BLUeberry Cheese Cake

  1. Hi Madhuri,

    Tried the blueberry cheesecake. It turned out yumm. Everybody in my house loved it. Thanks a ton for your recipe.

    I just have one question though, i tried this cake twice, both the times my middle layer was a little unsettled, i used enough gelatine. Any reason why this was happening?

    Thanks in advance,

    Ritu

  2. Hey Madhuri….I tried this…made just one layer but the mixture was very runny….runnier than a cake batter and then it didn’t set after refrigeration 😣

    What do you think could have gone wrong?

    1. Hi Roopal, the mixture is runnier than a cake batter.
      A lot of things can lead to the disaster.
      Did you use gelatin or agar agar? And in what proportion?
      Did you keep the temperature of the water too high?
      Was the hung curd really thick and dense?

      If the hung curd is drained well and once mixed with whipped cream, it shouldn’t be too runny. Though it might be runnier than a normal cake batter.

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