Blueberry Cheesecake

Blueberry Cheesecake Recipe Ingredients: Crust: Biscuit 140 g Melted salted butter 80g Batter: Cream cheese 300 g Powdered sugar (1/2 cup) Fresh cream (3/4 cup) Condensed milk (180 mL) Vanilla essence (1 tsp) Curd(2 tbsp) Lemon zest and 1/2 lemon juice 2 tbsp blueberries cut in half Cornstarch (1 tbsp) Topping: 1.5 Cups frozen blueberries 1/4 cup sugar 1 tablespoon lemon juice 2 teaspoons corn flour 3 tablespoons water Method: For the Crust take the biscuit crumbs and melted butter crush in the grinder and pour a thin layer of it at the bottom of the mould and spread it evenly. Then bake for 10-12 mins at 165°C in a preheated oven. I have used Lotus biscoff biscuits but any biscuit is fine For the batter, take the creamcheese, powdered sugar, cream, condensed milk, vanilla essence, curd, lemon zest, lemon juice, and blueberries cut in half Now, Beat the mixture into a consistent smooth batter. At last Add the Cornstarch Mix properly again but do not overmix Next thing, Pour the batter on top of the pre baked crust and cover the walls of the mould from the outside with butter paper and aluminum foil. Now place the mould on a tray containing water and put the whole arrangement in a preheated oven at 165°C for 45-50 mins. Now take out the mould n pinch the cake with knife near the walls for easy demould. Let it sit for like an hour until the wobbly texture settles down and keep it in the fridge for atleast 6 hours or overnight. For the toppings, take the blueberries in a wok. Add 1/4th cup of sugar and a tbsp of lemon juice. Heat them together till the sugar melts and the blueberries become mushy. Make a slurry of corn flour and water and add it in the wok. And heat till it comes to a boil. Let it cool and pour it over the cheesecake Remember, all things are good in moderation. A small slice and they will be happy and satisfied. Save this recipe for future reference and follow @thechildmedics for more! #recipes #cheesecakes #blueberrycheesecake #birthdays