Blueberry Cheesecake

I made Blueberry Cheesecake today. 
It was adapted from one of my favorite sites on baking -

joyofbaking.com.(The recipes on this site are great & easy to follow& they turn out perfectly every time.) 

This is a recipe for a No bake Cheesecake.... awesomely easy to make & fantastic to taste !!!! 
Looks pretty nice too. 

& with the right topping it is sure to bring a 'WOW' from your guests too.

This version of the cheesecake does not use eggs or flour & therefore does not need to be baked. That takes away the problems normally associated with cheesecake  - that of over baking or cracking . But the texture of the cheesecake filling is awfully smooth & creamy with a tangy flavour that comes with the use of cream cheese.

Yes, this is the recipe for those of you who want a no tension, easy but delicious dessert.

I have been wanting to use Philadelphia Cream Cheese for a long time. But here in India, it is so prohibitively expensive that I always back out from buying it every time. But I just wanted to try it at least once. So yesterday, I just succumbed to the temptation & bought the Philadelphia Cream cheese & a can of my favorite blueberry topping. It was really worth it. Everyone loved it. & ' my just returned from Paris son' ( After all the desserts he had in Paris for a whole year! ) gave it a thumbs up too.

Whipeeeee.......

Ingredients :

Biscuit Crust:

1 1/2 cups (100 grams) marie or digestive biscuits (crushed)

2 tablespoons (30 grams) granulated white sugar

6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream

 

Topping:

1 - 21 ounce (595 grams) can blueberry, strawberry or cherry topping

Method : 

Biscuit Crust :  In a large bowl, mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilledbiscuit crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the blueberry topping over the filling. Return to the refrigerator to chill for several hours, or even overnight.

P.S - You can also serve the topping in a bowl so that the guests can take as much of it as they like. Or else if you want to do away with the ready topping all together, you can decorate or serve it with fresh fruits & berries too.

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