This light and creamy cheesecake sits on top of a biscuit layer and is topped by layer of blueberries.
Yield and Time needed
- Prep : 10 Min
- Cook Time : 1 Hour
- Yield : Serves 4
Ingredients
- 8 Gelatine Sheets
- 500 grams Frozen Blueberry
- 180 grams Fine Sugar
- 100 grams Water
- 750 grams Mascarpone
- 250 grams Cream Cheese
- Pan Size: 2 x(15cm x 15cm) Or Pan Size: 1 x(15cm x 15cm) + 4 x (9cm x 9cm)
Method
- Take 1/4 cup water into a small cup.Soak gelatine Sheets.
- Take 500 grams Frozen Blueberry in a pan, add 180gms fine sugar, 100grams water.
- cook well till it boils
- Switch off the stove, Drain the water content. into a bowl. Press the leftover berries and remove entire watery content using a spoon.
- remove gelatin sheets and add that to this drained mixture and stir well.
- In a bowl take 750 grams Mascarpone, add 250 grams Cream Cheese and mix well.
- Pour drained blueberry water (3-4 spoon) in this creamy mixture. Mix well
- Again pour little and mix.. keep on adding the blueberry water little by little and mix it well.
- Take pans with biscuit crusts.
- pour the mixture into these pans.
- put the cheesecake in the fridge to set. Preferably overnight.
- Next day remove it slowly to a plate/stand.
- garnish it with blueberries and flowers.
- Ready to serve your colorful Chilled Blueberry Cheese Cake.
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