For The Base:
For The Basic Cheesecake:
- 1/4 cup blueberry crush ,
- 1 tsp lemon juice
- 1 cup whipped cream
For The Garnish:
- 8 tbsp blueberry crush
For the base:
Spread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.
Soak the sponge cake layer with the sugar syrup and keep aside.
For the basic cheesecake:
Keep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.
When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.
Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.
Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.
Transfer the paste into a bowl, add the cream cheese and mix well.
Strain the prepared mixture with the help of a sieve and keep aside.
How to proceed:
Combine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.
Add the whipped cream and fold gently.
Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.
Refrigerate for 1 hour or till the cheesecake sets.
Demould the cheesecake and cut into 6 equal wedges.
Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.
To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.
For parties, you can set the cheesecake into individual moulds of your choice.