Blueberry Cheesecake

Serving for: 4

Cooking time: 1 hour.

Ingredients Required

cups of cream cheese: 2

Cups of Whip Cream: 6

Gelatin: 2 tablespoon

Fresh Milk: 3/4 cup

Egg yolks: 4

Sugar: 1 Cup

Vanilla Essence: 2 Tablespoon

Lime Juice: 2 Table spoon

Digestive biscuit, crushed: 1 cup

Melted butter: 3 tablespoon

For Topping

Blueberry Filling: 1/2 cup

Gelatin: 1 tablespoon

Water: 2 cups

METHOD

Take a bowl, mix butter to the crushed digestive biscuit. Spread the powdered biscuit in the bottom of the mould and smooth the surface with the help of a spoon. Keep it the freezer to freeze so that it hardens. Take another bowl, take cream cheese and add vanilla essence to it folded by lime juice. mix it properly. Take 1 and 1/2 cup of cold water and add gelatin and mix till dissolve, keep it separate.

Take another bowl and mix egg yolk and sugar and add 2 table spoon of boiled milk to it.

Now, add the whole mixture into the pan of milk. Cook on slow flame to thicken the mixture. Keep stirring to avoid sticking and burning. Turn off the flame and mix gelatin, cool it to room temperature. Add cheese to the mixture and mix till it smoothens avoiding lumps. Then fold it in whipped cream.

Finally, pour the mixture on the biscuit base and freeze till it becomes hard.

For Topping

Take water and mix gelatin and blueberry filling. Boil it and then cool it down. Pour it and keep it the freezer to set and serve.