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A Culinary Delight: Blueberry Cheesecake

A Culinary Delight: Blueberry Cheesecake

A Culinary Delight: Blueberry Cheesecake

A Culinary Delight: Blueberry Cheesecake

If you want to please a special person on a special occasion, this is the right dessert to pick! A firm cheesecake finished with a sweet blueberry topping, this is a truly satisfying experience. It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge. Since blueberries are not readily available in india, you can use blueberry crush, without changing the total effect in any way. 


Setting Time:  3 hours
Preparation Time: 
Cooking Time: 
Makes 1 cheesecake


For The Base

1 1/4 cups crumbled vanilla sponge , readily available
2 tbsp sugar syrup , refer handy tip

For The Basic Cheesecake

1 ltr (5 cups) milk
2 tbsp lemon juice
5 tbsp powdered sugar
1/4 cup fresh cream
2 tbsp cream cheese , readily available

Other Ingredients

1/4 cup blueberry crush , readily available
1 tsp lemon juice
1 cup beaten whipped cream

For The Garnish

8 tbsp blueberry crush


For the base

  1. Spread and press the sponge cake into the base of a 175 mm. (7″) loose bottomed cake tin.
  2. Soak the sponge cake layer with the sugar syrup and keep aside.


For the basic cheesecake

  1. Keep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.
  2. When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.
  3. Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.
  4. Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.
  5. Transfer the paste into a bowl, add the cream cheese and mix well.
  6. Strain the prepared mixture with the help of a sieve and keep aside.

How to proceed

  1. Combine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.
  2. Add the beaten whipped cream and fold gently.
  3. Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.
  4. Refrigerate for 1 hour or till the cheesecake sets.
  5. Demould the cheesecake and cut into 6 equal wedges.
  6. Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.

Handy tip:

  1. To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.
  2. For parties, you can set the cheesecake into individual moulds of your choice.


By &  Tarla Dalal

See Also



Cheese cookies

Faux Fudgey Truffles

Mango Salsa


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