Hello everyone. today I would take an opportunity to introduce you all with one of my close friend and food blogger Neelima Katti
, I greet her as Neelima di. I respect her a lot. I met her in a food group. she is like godfather to me as she was the one who inspired me to enter blogging. she blogs at silces’n spices
. Not only she is a dentist by profession but a tremendous
cook and a kind and helpful person, full of enthusiasm and her bubbly nature makes her a perfect lady . I am a fan of her cooking skill and always admire her work.
I would definitely say that she makes awesome cheesecakes, specially mango cheesecake, Strawberry cheesecake . So I thought to
took this opportunity for a guest post of cheesecake. and she made heavenly blueberry cheesecake for me. Lets go for the recipe, over to Neelima di.
It gives me tremendous pleasure to be writing a guest post for Shibani! I first met this lovely girl on a foodie group on facebook. She was asking about tips to whip a whipping cream. I might have contributed one or two tips along with other members and had casually asked her to post a picture of her finished cake on the same thread. When I saw the finished cake a few days later ,it did not at all look like from a novice baker which she claimed to be! A few more interactions later, with a common background of being foodies from Odisha, I knew I had made a real friend in this virtual blogging world.
Though I am yet to meet her , but we do keep in touch regularly. She is the force behind our fortnightly virtual cooking event- Healthy Wellthy Cuisines.
Given her charming personality and helping nature, it’s not a surprise she could gather some of the her very good blogger friends in no time to be a part of this venture. When she first approached me to do a guest post, I was delighted as well as tensed, as she has a huuuuge fan following. The number of likes her post gathers in popular foodie groups is always in triple digits, thanks to her super appetising photos. Hope I do justice to your invitation Shibani!! So here’s a Blueberry cheesecake for the lovely girl, who continues to win hearts with her charming nature.
Take a baking tin, I used 6’ diameter, 3 ‘ high springform ( removable bottom) tin. If you don’t have one, use any normal baking tin, line it with aluminium foil, and leave some excess foil from the sides, so that you can lift the cake with the extra ‘flaps’ of the foil. This can easily be done in a square/rectangle shaped tin, as compared to a round tin. Line the bottom and sides of cake tin with parchment paper, for easy removal of cake. If using a spring form tin, you will also need to line the outside of the tin with aluminium foil properly to close any gaps in the bottom of the tin, as the batter tends to leak through bottom.
Preheat the oven to 1800 C.
In a small blender jar add digestive biscuits, sugar and butter, grind to a coarse powder.
Press this mixture as the bottom layer in the baking tin, spreading evenly with a flat surface.
Bake this layer for 8 – 10 minutes at 180 0 till the surface just about turns brown.
For the cheesecake layer:
In a stand mixer or hand mixer, soften the cream cheese. Add powdered sugar and beat till fluffy for 3 to 4 minutes.
To the same bowl, add curd, cornstarch, lemon zest, vanilla essence. Mix well.
Mix in blueberry jam/blueberry puree.
Lastly add heavy cream and mix until jut smooth.
Prepare a water bath for the baking tin, for that you need a tin larger than the tin which is being baked. Add water to alevel of 1 inch, place the tin containing batter inside this water conataining tin. If your springform tin is not well lined by aluminium foil from outside, there are chances that the water might enter into the batter while baking. Hence lining the tin from outside too helps a great deal.
Bake the cheesecake in the waterbath for 70-80 minutes (mine took slightly longer due to voltage issues), till the surface turns light brown. The cake might jiggle when gently moved, but that’s fine. It will settle down when refrigerated. Allow the cake to cool down and come to room temperature, befor e proceeding for the glaze. Do not remove the cake from the pan at any stage.
Preperation of Glaze:
Soaking agar in ¼ cup water for ten minutes.
Boil half cup water, add blueberry puree or jam , mix well to take out any lumps.
Now add agar agar , boil till it dissolves, mix well. Switch off the flame. Pour the glaze over the cake, while it is still resting in the pan.
After few minutes, place the pan in the refrigerator, carefully without disturbing the setting agar.
Refrigerate overnight, or for 8-10 hours at least.
Once well rested and set, demould the cake from the pan.
Slice and Serve chilled with some more fresh berries or blueberry puree.
- You can make blue berry puree by adding 1 cup of berries in blender jar, adding few teaspoons of water to form a coarse paste. Add 1-2 tablespoon sugar if the berries are sour. Keep aside 3 tablespoons of puree for making glaze. You can replace blueberries with any type of flavourful berries or other fruit.
- You can use whipping cream dairy/non diary. If using amul fresh cream, place the small tetrapack in fridge for 1-2 hours till its chilled. Cut open the pack and empty only the thick cream, discarding the bottom liquid.