Ingredients:
For The Base:
- 1 1/4 cups crumbled vanilla sponge ,
- 2 tbsp sugar syrup , refer handy tip
For The Basic Cheesecake:
- 1 ltr (5 cups) milk
- 2 tbsp lemon juice
- 5 tbsp powdered sugar
- 1/4 cup fresh cream
- 2 tbsp cream cheese ,
Other Ingredients:
- 1/4 cup blueberry crush ,
- 1 tsp lemon juice
- 1 cup whipped cream
For The Garnish:
- 8 tbsp blueberry crush
Instructions:
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.
Handy tip:
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.
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.
Handy tip:
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.
