Blueberry Crumble Cheesecake

By Sanjeev Kapoor

Blueberry Crumble Cheesecake

About the Dish

A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.

Serves: 2

Ingredients

Cookie Crust
125 grams digestive biscuits
1 tbsp castor sugar
2-3 tbsps melted butter
Blueberry Mixture
1 cup US Frozen Fresh Blueberries
½ tbsp castor sugar
½ tbsp refined flour (maida)
Juice of ½ lemon
Cheesecake Mixture
350 grams cream cheese
½ cup castor sugar
100 grams sour cream
¾ tbsp cornflour
1 tsp vanilla extract
2 eggs
Crumble
1/3 cup refined flour (maida)
2 ½ tbsps brown sugar
2 tbsps frozen butter
½ cup US Dried Blueberries

Method

Preheat the oven at 180°C. Transfer the digestive biscuits and sugar in a food processor jar and process to a coarse mixture. Transfer in a bowl, add melted butter and mix well. Add this mixture at the base of spring bottom cake tin and press well.
Bake in preheated oven for 8 minutes. Allow to cool completely.
To make blueberry mixture, mix US Frozen Fresh Blueberries, castor sugar, refined flour and lemon juice in a bowl.
To make cheesecake mixture, beat the cream cheese and castor sugar with the help of an electric beater till sugar dissolves.
Add sour cream, cornflour, vanilla extract and eggs and beat till well combined.
To make the crumble mixture, mix refined flour and brown sugar in a bowl. Add butter and mix lightly till the mixture resembles breadcrumbs. Add US Dried Blueberries and mix well.
Transfer the cheesecake mixture on the cookie layer and spread the blueberry mixture evenly on top.
Finally sprinkle the crumble mixture and cover with aluminium foil.
Transfer the tin in a baking tray filled with water and bake for 1 hour. Remove the foil and continue to bake for 20 minutes more.
Allow to cool completely and refrigerate for 3-4 hours.
Demould, cut into wedges and serve chilled.