Blueberry Cheese Cake is a delicious decadent dessert that comes together quickly and is really easy to make.
We love the No-Bake version of Cheesecakes as these do not contain eggs whereas the baked version generally has eggs, of course, unless we replace them. One just needs to blitz the Oreos and make a base, whip up the cream and cheese and set. A layer of topping and we are done with the cake!
Now is the Cheesecake really a Cake? No, actually cheesecake is more like a tart as it contains a pastry shell and a filling. The name is confusing, but whatever it is it is a very delicious dessert.
We make these at our restaurant, The Blue Oven and the Nutella Cheesecakes sell like crazy. I myself am a big fan of them, and tell my son not to get even a single slice – I can’t resist! This is a cheesecake which Juhi and I made and I could only click a slice!
The cheesecake melts in the mouth, one only has to bite into the crust which is made with Oreos, and that bite is absolutely fantastic. If you are fond of soft desserts then this one is just perfect. In spite of it not being a cake, we still love to cut it for birthdays.
For today I am posting it under Christmas Special and this is my first post for this week.
Blueberry Cheese Cake
11/2 cups Oreos, crushed
2 tbsp sugar
6 tbsp unsalted butter, melted
225 gms cream cheese
1/4 cup castor sugar
1 tsp vanilla
1 cup heavy whipping cream
3/4 cup castor sugar
21/2 tsp cornflour
2/3 cup water
450 gms blueberry ( frozen )
1/8 tsp vanilla
1 tsp lemon juice
Crush the Oreos, add sugar and melted butter.
Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
Beat with a mixer until completely creamy and the mixture is stiff.
Pour cream cheese mixture into crust and spread until even.
Refrigerate for two to four hours.
Add the blueberries, sugar, lemon juice and water to a medium saucepan over low-medium heat.
Gently stir the mixture as it begins to boil. The blueberries will start to soften.
Boil for 5 minutes while stirring.
In a small cup, dissolve the cornstarch in the 2 tablespoons of water.
Add the cornstarch mixture to the blueberries, stirring as the mixture thickens.
Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools.
Once cool refrigerate the sauce till needed.
Assembling the Cheese Cake
Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.
Top the cheesecake with the cooled blueberry topping, and decorate with some whipped.
Also, you must try the Motichoor Cheese Cake which is a fusion version and tastes really good.