BLUE­BERRY CHEESE­CAKE

WKND - - Kitchen Classics Brighten Up The Table - In­gre­di­ents In­gre­di­ents

For the base: 2 cups di­ges­tive bis­cuits, coarsely pow­dered 2 tbsp but­ter 1 tbsp milk

For the fill­ing:

1 ½ cups hung yo­ghurt 1 cup cot­tage or ri­cotta cheese 1 cup ic­ing su­gar ½ cup whipped cream 1 tsp rasp­berry essence 2 tbsp agar agar pow­der, dis­solved in 2 tbsp warm milk or wa­ter

For top­ping:

1 cup blue­ber­ries 2 tbsp wa­ter 2 tbsp su­gar ½ tsp or­ange zest Ex­tra blue­ber­ries and straw­berry, to gar­nish

Method

Mix the bis­cuits with but­ter and milk by hand in a mix­ing bowl. Line four small cheese­cake moulds with pa­per and spread the bis­cuit crumbs evenly. Keep in the fridge to set. For the sauce, heat the blue­ber­ries with wa­ter, su­gar and or­ange zest. Cook for 3- 4 min­utes and use fork to make slightly mushy. Re­move and cool. Mix hung yo­ghurt with cot­tage cheese and ic­ing su­gar. Fold in whipped cream gen­tly and add rasp­berry essence and agar agar to the mix­ture. Pour the mix­ture into the pre­pared cheese­cake tins evenly. Chill for 1 ½ hours. Re­move and pour the blue­berry sauce; re­turn to chiller to set for 30 min­utes. To serve, gar­nish with sliced blue­ber­ries and straw­ber­ries.

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