Blueberry Cheesecake

Ingredients list for Blueberry Cheesecake

• for garnishing Blueberry jam 1 cup +
• 1½ cups Hung yogurt
• 1 cup Cream cheese
• 8-10 Bran biscuits or Digestive biscuits
• 4 tablespoons Butter melted
• 2 tablespoons Carrageenan (vegetarian gelatin)
• 2 cups Whipped cream
• 1 cup Skimmed milk
• ¼ cup Condensed milk
• ½ cup Powdered sugar

Method

1. Crush biscuits to a coarse powder and put it into a bowl. Add melted butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.
2. Mix carrageenan in a little water and heat in the microwave for 1 minute. Remove from the microwave and set aside.
3. Blend hung yogurt and cream cheese in a blender till smooth and transfer into a bowl. Add 1 cup blueberry compote and 1 cup whipped cream and mix.
4. Add milk and condensed milk and mix again. Add powdered sugar and mix till well incorporated. Add dissolved carrageenan and mix well.
5. Pour this mixture into the pan over the biscuit layer. Refrigerate for 2-3 hours.
6. Remove the cheesecake from the spring form pan and place on a serving plate. Spread some blueberry compote on top of the cheesecake.
7. Put the remaining whipped cream into an icing bag with a star nozzle and pipe rosettes on the surface of the cheesecake. Cut into wedges with a sharp knife dipped in hot water.
8. Serve immediately.