By Suguna Vinodh/ May 2015 / 111 Comments
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Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.
I love easy no bake desserts. This No Bake Blueberry Cheesecake here is one of the top favorites in the family. There is no cream cheese in this No Bake Blueberry Cheesecake. Its really hard to find Philadelphia cream cheese in India. This Indian style No Bake Blueberry Cheesecake is made with hung yogurt and homemade paneer. I prefer home made paneer (recipe follows) as its more fragile and creamy than store bought ones. I like this no fussy delicate and deliciousNo Bake Blueberry Cheesecake. “The only way cheese is dessert is when it’s followed by the word cake.”
Lets make a super duper No Bake Blueberry Cheesecake dessert. Shall we?
For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over.
Stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to fine crumbs.
Press the crumbs on the base of the removable cake pan / cake ring or a springform pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
For the Filling
Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
Combine the hung yogurt and the paneer and pulse it in a blender until smooth.
Add in the cream, sugar, salt and vanilla extract and pulse 2-3 times until combined.
Take a small cup and mix the gelatin with 1/4 cup of water and set aside for 5 minutes. The gelatin will absorb all the water and will get swollen. After 5 minutes, heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave the No Bake Blueberry Cheesecake mixture to set in the refrigerator for 6-8 hours.
For the No Bake Blueberry Cheesecake topping
Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it as a topping to the No Bake Blueberry Cheesecake.
Serve the No Bake Blueberry Cheesecake chilled!
Here is a printable recipe for No Bake Blueberry Cheesecake.
No Bake Blueberry Cheesecake
Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
Scale
- Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
You will need One 7 inch removable cake pan
For the Digestive biscuit crust
- 100 grams Biscuits (like McVitie’s )
- 2 tablespoon unsalted butter
For the Filling
- 500 ml milk – Hung Yogurt made with the milk (procedure follows)
- 750 ml milk – Homemade Paneer made with milk
- 2 teaspoon lemon juice for making paneer
- 200 ml cream (like Amul)
- pinch of salt
- 1 cup sugar
- 1 3/4 tablespoon gelatin
- 1 teaspoon vanilla extract
- 1/4 cup water
For the topping
- 1/4 cup frozen blueberries
- 2 tablespoon water
- 2 tablespoon sugar
Instructions
- For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
- For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over. stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
- For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to crumbs. Press the mixture into the bottom of the removable cake pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
- Filling
- Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
- Add the hung yogurt and the paneer and pulse it in a blender until smooth. Add in the cream, sugar, salt and vanilla extract and pulse it 2-3 times until combined.
- Take a small cup and mix the gelatin with 1/4 cup water and set aside for 5 minutes. The gelatin will absorb all the water and puff up. After 5 minutes heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
- Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave it to set in the refrigerator for 6-8 hours.
- For the topping
- Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it to the the cake.
- Serve the cake chilled!
Notes
Milk – Its preferable to use full fat milk for making yogurt and paneer.
I spread an old newspaper on the kitchen counter top while making this recipe, so after the spills etc….cleanup is easier.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Category: Dessert
- Cuisine: Fusion
