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Pigeon Exclusive Store, Kelambakkam, chennaiKitchen Appliances Store in Kelambakkam, chennai, tamil nadu
INRhttps://pigeonstores.stovekraft.com/pigeon/appliance-store-in-chennai/appliance-store-in-kelambakkam/pigeon-exclusive-store-in-kelambakkam-chennai--a5e0e9e5-5180-4233-a98f-7639f1e54d27/articles/whipping-up-holiday-magic-and-christmas-celebration-withan-eggless-blueberry-cheese-cake-made-to-perfection-with-the-p--ee8fa41e-5214-4281-9523-f157e0f627c1No 1530/7, Rajiv Gandhi Salai, KittuNagarKelambakkam, chennai603103
No 1530/7, Rajiv Gandhi Salai, KittuNagar, Near Indian Oil Petrol Pump, Kelambakkam, chennai, tamil nadu - 603103
8614014897
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Whipping up holiday magic and Christmas celebration with an eggless blueberry cheese cake, made to perfection with the P...
Whipping up holiday magic and Christmas celebration with
an eggless blueberry cheese cake, made to perfection with the Piegon Nutri Mixer 900W!
How, here are the details :
Ingredients :
Crust
2 + ½ cups (250 grams) crushed biscuits
½ cup (113 grams) melted butter (salted)
Filling
1+ ½ cup (225 grams) cream cheese, softened
½ cup (120 grams) heavy cream
2 teaspoons (15 grams) vanilla
½ teaspoon (2 grams) lemon zest
1 cup (306 grams) condensed milk
Topping
2 cups (380 grams) frozen blueberries
¼ cup (55 grams) sugar
1 tablespoon (14 grams) lemon juice
2 teaspoons (5 grams) corn flour
3 tablespoons (44 grams) water
Steps :
In Piegon Nutri Mixer, add these biscuits and process them until fully crushed. Transfer to a large bowl. Add melted butter and combine them.
Transfer the biscuit crumbs into a bowl and press down evenly. Set it in the fridge for 10-15 minutes.
In a large bowl add cream cheese, use another lid of Piegon Nutri Mixer and smoothen the cream cheese until light and fluffy.
In a separate bowl add heavy cream and Transfer this mix into the cream cheese bowl and add vanilla, lemon zest and condensed milk.
Mix the batter and completely smooth transfer this on top of the biscuit base.
Put the cheesecake to bake in a preheated oven 160 celsius for about 1 hour.
Once baked fully run a knife around the edges while the cheesecake is still warm. Transfer the cheesecake into the fridge to cool for about 4 hours.
For the blueberry compote- tanfer the blueberries to a heavy bottomed saucepan with sugar and lemon juice. Cook until the sugar melts and then add in the cornflour slurry.
Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring it over our cheesecake and spreading evenly.
Slice and enjoy!
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Merry Christmas, one delicious slice at a time!
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