Blueberry and Cream Cheese Cake
Ingredients:
For the cheese cake-
1 cup chocolate biscuits or cracker crumbs,
2 tbsp fine white sugar,
1/4 cup melted butter,
1 cup condensed milk,
125 gms blueberry jam,
75 gms cream Cheese,
15 ml lemon juice,
150ml cream,
1 tsp Gelatin,
For garnishing-
Blueberry Jam as per taste,
Whipped cream as per taste.
Other-
Cake mold.
Method:
Crush the biscuits into coarse powder or use cracker crumbs. Mix this with melted butter and sugar. Spread them into the cake mold. Take a bowl, add condensed milk, blueberry jam, cheese, lemon juice and whisk well to form a smooth batter. Beat the cream using a blender till it is soft and fluffy, for around 10 minutes. Now fold the cream to the batter till cream is mixed well to the batter. Mix gelatin in 1/2 cup water in a saucepan and heat it for 2-3 minutes. Dissolve the gelatin completely and then remove from flame and let it cool at room temperature. Once the gelatin mixture has cooled add it to the batter and mix properly.* Take out the cake mold from the oven and spread the batter over the biscuit layer, use a knife to level the batter at the top. Now refrigerate the cake for 2 hours. When done, remove from refrigerator, remove from mold it carefully. Now spread blueberry jam on the top and then a layer of cream on top of it.
*If the gelatin mixture is not cool before it is added to the batter, then cream in the
batter would curdle.
