BLUeberry Cheese Cake

My 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.

So 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.

Ingredients
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

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.

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.

Layer 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.

Layer 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.

 

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.