Ingredients
For the Base
Digestive Biscuit - 10
Butter - 1 tbsp (melted)
For the Cheesy Part
Cream Cheese - 220 gm (1+1/4 pack of Britannia Cream Cheese)
Sugar - a tad less than 1/3rd cup
Egg - 1
Blueberry Puree - 1/3rd cup
For Sauce
Blueberry Puree - 1/3rd cup
Sugar - 1 tbsp
How
Grind the digestive biscuits. For some reason, digestive biscuit releases butter when ground so you dont need to add much butter. Add the melted butter to it and mix well. Line a 7"-8" baking dish with aluminium foil. Most cook books and recipes say parchment paper. I find foil a lot easier for cheesecake. Pack the biscuit mix to form a firm base at the bottom of the dish. Refrigerate while making the cheese mixture.
Preheat the oven to 160C.
In another dish, blend cream cheese, sugar, egg and blueberry puree till its all mixed well and there are no ugly clumps and its a smooth mix. Pour over the now cooled digestive biscuit base. Place in oven and bake for around 40-45 mins. Remove when the centre is still a little jiggly. Cool naturally. Meanwhile mix the rest of the blueberry puree with sugar over a stove till the sugar melts completely to the puree... Pour this over the now cooled cheesecake. Chill in fridge overnight. Make sure you take it out half an hour before serving so the temperature and texture's just right.
Dig in & Enjoy Maadi!
Note:- I use a microwave hence take more than the recommended time for a cheesecake cos stuff takes longer in a convection microwave atleast in my experience. I dont use a water bath. I've tried it with and without one... I've not had a cheesecake crack either way. But I definitely like the texture better without a waterbath.
Cheers!
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Hello Dagini....really happy to find some who used britannia for their cheese cake....how did it turn out??was reallllllllly curious coz when i tasted it the cream cheese was tangy and salty.....so does the cheese cake turn out the original way or does it have some distinctive taste to it?? Plzzzzz do reply....really wanted to make one my self and your recipe looks fabulous! Thanx :)
ReplyDeleteHey Arisha,
ReplyDeleteEven I was worried the first time I used Britannia Cream Cheese... but it turns out ok.. In fact better than ok... My family swears by my cheesecakes. The blueberry one went really well with them.. disappeared in no time! Personally, I liked the Mango one much better. The texture also came out quite similar to an actual cheesecake for the mango cos it actually had time to cool and set in the fridge.. the bb one dint get that benefit :-)
Kraft is too expensive for me to indulge in considering how often my cousins ask me to make cheesecakes :-)
As for the taste... why don't you try it out once... I would suggest using fresh fruit than canned, cos i think the canned stuff takes away the fruit flavour. I got the blueberries from hypercity. Not sure if they have them right now.
Happy Baking!
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Thanx a ton for your reply Dagini....britannia looks promising! Will try it out very soon but sadly its not gonna be mango coz that king is not in right now:( AND to top that hypercity does not have blueberrys stock! My bad! Can i use it to make plain or the NewYork cheese cake?....or may be a straberry one? Yummm....
ReplyDeleteHey Arisha, Sorry for the delayed response. I'm guessing you could make strawberry cheesecake also in the same way. My only concern would be the water content of the strawberry puree.. So I'd suggest reducing it before adding it to the cheese. I actually use a different recipe for strawberry cheesecake, something which went off really well with my family. Will put it up shortly
ReplyDeleteMaria