Blueberry Cheese Cake

Blueberries are indigo-colored berries & rank the highest of any fruit for antioxidants. They can provide you with stronger & healthier cardiovascular health, brighter vision & healthy brain function. Plus, a trimmer waistline. 

I wanted to make something with these berries but problem was we don't get them here in Mumbai & the ones I could find were way too costly. So I actually dropped the idea altogether until I came to know that my Better Half is going to SA. I asked him to bring me a kilo of Blueberries from there, don't ask me how I came up with this idea (I dunno myself). But that's how I got Blueberries in Mumbai.

Ok so now we have Blueberries & we know they are good for us, let’s make the Cheese Cake ;)

Ingredients 

For Biscuit Crust

10 to 12 Digestive Biscuits

1 tbsp cocoa powder

2 tbsp sugar powder

4 tsp melted butter

For Blueberry Topping

1 1/2 cup fresh blueberry

2 tsp sugar

Few drops of lemon juice

For Cheesecake

1 1/2 cup fresh cottage cheese (Without whey)

3/4 cup castor sugar (according to taste)

1/2 cup whipped cream + 2 tsp powder sugar

2 tsp blueberry topping (optional)

Method

For Biscuit Crust

Grind the biscuits till coarse. Add cocoa powder, sugar & melted butter &

mix gently. The mixture will resemble bread crumbs.

Grease individual bowls or a Spring Form tin with little butter.

Spread the biscuit mix evenly & gently level the surface using back of spoon.

Refrigerate the bowls for about 30 minutes.

For Blueberry Topping

Take the blueberries and sugar in a pan & simmer for about 5 minutes.

It will loose moisture, mash with the back of spoon to extract as much juice as possible. 

Cool a little before adding few drops of lemon juice.

Now if you want a smooth sauce like consistency then pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds. 

For Cheesecake

Put the cottage cheese in a big bowl and using an electric beater, beat until it turns slightly fluffy. Or use mixer.

Add the sugar and beat some more. You will see that the filling has increased in volume.

Now fold in the whipped cream with gentle hands. 

Mix blueberry topping.

Pour the mixture into the cooled crust and using a spatula level the mixture.

Put the remaining blueberry topping on top of the cream cheese mixture and level it once again.

Place the bowls or tin in the refrigerator to chill overnight.

Serve chilled.

Tips

* If using Spring Foam tin, gently remove the crust from the tin, it would come off easily. Using a sharp knife, cut into slices and serve chilled.

* This can be made with strawberries & also with mango.

* If using frozen blueberries don't thaw them out, just rinse in tap water a couple times and use as normal.

(Thawing frozen blueberries make them bleed, so don't thaw blueberries in recipes where you are using frozen blueberries, just wash & use them instantly).

* This recipe is without gelatine so sometimes it does not set like a cake, so it's always better to set in individual cups or bowls. They are easy to serve and look nice too.

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Cook Like a Celebrity Chef