Blueberry Cheesecake Recipe, No Bake Blueberry Cheesecake – Kannamma Cooks

Basic Indian No Bake Blueberry Cheesecake recipe utilizing gelatin, hung yogurt and cream.

I like simple no bake desserts. This No Bake Blueberry Cheesecake right here is without doubt one of the high favorites within the household. There isn’t a cream cheese on this No Bake Blueberry Cheesecake. Its actually arduous to search out Philadelphia cream cheese in India. This Indian type No Bake Blueberry Cheesecake is made with hung yogurt and home made paneer. I favor handmade paneer (recipe follows) as its extra fragile and creamy than retailer purchased ones.  I like this no fussy delicate and scrumptious No Bake Blueberry Cheesecake. “The one means cheese is dessert is when it’s adopted by the phrase cake.”

Lets make an excellent duper No Bake Blueberry Cheesecake dessert. Lets?

For the hung yogurt – Place the yogurt on a strainer lined with muslin fabric and let it relaxation for 3 hours. After three hours you’ll have actually thick yogurt. Put aside.

For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of recent lemon juice when the milk is boiling and effervescent over.

Stir for a minute with a spatula till the milk curdles. Take away off warmth. Pressure the combination and you may be left with mushy paneer. Put aside.

For the Digestive Biscuit Crust –  Break up the biscuits and place in a meals processor / mixie together with the butter and pulse it to fantastic crumbs.

Press the crumbs on the bottom of the detachable cake pan / cake ring or a springform pan. Be certain that its even. Use a spoon to press the crumbs to stick to the pan. Put aside.

For the Filling
Powder the sugar in a meals processor / mixie to a easy powder. Put aside.

Mix the hung yogurt and the paneer and pulse it in a blender till easy.

Add within the cream, sugar, salt and vanilla extract and pulse 2-3 occasions till mixed.

Take a small cup and blend the gelatin with 1/4 cup of water and put aside for five minutes. The gelatin will take up all of the water and can get  swollen.  After 5 minutes, warmth it in a microwave for 20-30 seconds till fully melted. Let it cool barely.

Add the gelatin combination to the filling combination and blend effectively to mix. Add it to the cake pan. Depart the No Bake Blueberry Cheesecake combination to set within the fridge for 6-8 hours.

For the No Bake Blueberry Cheesecake topping
Warmth the blueberries, water and sugar in a pan for 3-4 minutes till syrupy. Take away off warmth. Let it come to room temperature. Add it as a topping to the No Bake Blueberry Cheesecake.

Serve the No Bake Blueberry Cheesecake chilled!

Here’s a printable recipe for No Bake Blueberry Cheesecake.

Print

• Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

You will want One 7 inch detachable cake pan

For the Digestive biscuit crust

• 100 grams Biscuits (like McVitie’s )
• 2 tablespoon unsalted butter

For the Filling

• 500 ml milk – Hung Yogurt made with the milk (process follows)
• 750 ml milk – Home made Paneer made with milk
• 2 teaspoon lemon juice for making paneer
• 200 ml cream (like Amul)
• pinch of salt
• 1 cup sugar
• 1 3/4 tablespoon gelatin
• 1 teaspoon vanilla extract
• 1/4 cup water

For the topping

• 1/4 cup frozen blueberries
• 2 tablespoon water
• 2 tablespoon sugar

1. For the hung yogurt – Place the yogurt on a strainer lined with muslin fabric and let it relaxation for 3 hours. After three hours you’ll have actually thick yogurt. Put aside.
2. For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of recent lemon juice when the milk is boiling and effervescent over. stir for a minute with a spatula till the milk curdles. Take away off warmth. Pressure the combination and you may be left with mushy paneer. Put aside.
3. For the Digestive Biscuit Crust – Break up the biscuits and place in a meals processor / mixie together with the butter and pulse it to crumbs. Press the combination into the underside of the detachable cake pan. Be certain that its even. Use a spoon to press the crumbs to stick to the pan. Put aside.
4. Filling
5. Powder the sugar in a meals processor / mixie to a easy powder. Put aside.
6. Add the hung yogurt and the paneer and pulse it in a blender till easy. Add within the cream, sugar, salt and vanilla extract and pulse it 2-3 occasions till mixed.
7. Take a small cup and blend the gelatin with 1/4 cup water and put aside for five minutes. The gelatin will take up all of the water and puff up. After 5 minutes warmth it in a microwave for 20-30 seconds till fully melted. Let it cool barely.
8. Add the gelatin combination to the filling combination and blend effectively to mix. Add it to the cake pan. Depart it to set within the fridge for 6-8 hours.
9. For the topping
10. Warmth the blueberries, water and sugar in a pan for 3-4 minutes till syrupy. Take away off warmth. Let it come to room temperature. Add it to the the cake.
11. Serve the cake chilled!

Notes

Milk – Its preferable to make use of full fats milk for making yogurt and paneer.
I unfold an previous newspaper on the kitchen counter high whereas making this recipe, so after the spills and many others….cleanup is simpler.

• Writer: Kannamma – Suguna Vinodh
• Prep Time: 30 minutes
• Class: Dessert
• Delicacies: Fusion