EGGLESS Blueberry Cheese Cake

Ingredients:

1 tin               Condensed Milk
2 tbsp             Agar Agar
1/2 cup           Water (75ml)
400gm            Blueberry
200gm            Paneer greated
200ml             Fresh Cream

For Biscuit Base:

24            Digestive Biscuits

1/2 cup     melted Butter

 

Method:

• Break the Biscuits and add them to a food processor or dry grinder and powder them. Add melted butter and just blend them once more till the butter is evenly mixed.
• Grease a detachable pie pan bottom with unsalted butter.
• Place the powdered crackers biscuits on the pie pan and with your fingertips just press them and make an even layer.
• Keep in the fridge for about 15 to 20 mins for the bottom crumb layer to set.

Preparing middle and top layer:

• Cut the agar agar powder and soak them into 1/2 cup of water for 20 to 25 mins in a small pan.
• blend blueberry in a blender. Divide the blueberry puree in to two equal partsand keep aside.
• Blend together greated paneer, condensed milk, dissolved agar agar in  a blender or food processor.
• Add blueberry one portion and blend for another minute.
• whip cream well and gentle fold into the paneer and condensed milk mixture.
• Pour the blueberry cream Cheese mixture onto the biscuits crumb layer.
• Shake the pan gently to spread even the ceam cheese with a spatula even the second blueberry cheese cake layer.
• Keep the pan in the fridge for about 30 to 35 mins.
• Remove and then layer the blueberry second portion.
• Cover the pan and keep in the refrigerator for the blueberry cheese cake to set for 3 to 4 hours.
• Unmould carefully and then place the cheesecake on a serving tray or plate or cake stand.
• Decorate with whipped cream.
• Slice the cheese cake and serve immediately.