Blueberry Cheesecake Recipe, No Bake Blueberry Cheesecake

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 delicious No 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.

• 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

1. 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.
2. 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.
3. 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.
4. Filling
5. Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
6. 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.
7. 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.
8. 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.
9. For the topping
10. 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.
11. 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

• 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

1. 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.
2. 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.
3. 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.
4. Filling
5. Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
6. 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.
7. 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.
8. 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.
9. For the topping
10. 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.
11. 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

Find it online : https://www.kannammacooks.com/no-bake-blueberry-cheesecake/

True authentic Tamilnadu Chettinad Spicy Vanjaram Fish Fry recipe from a karaikudi kitchen with step by step pictures.

The story behind Vanjaram Fish Fry! Some years back my friend had gone to her home town on an emergency. We friends decided to take turns to send dinner for her husband. My turn came and my husband suggested that we call him home for dinner as it would be nice to be together after a long day at work. I made fish curry that night. I called him for dinner the next night too. I made egg curry for dinner that night. He burst into uncontrollable laughter seeing the egg curry. The reason….we died laughing. Here is what he told. Usually in India, you treat your guests with a feast at every meal. Fish is a little pricey in India. So if you serve fish, you are saying your guests that you love to have them home. When the hosts are tired feeding the guests, the fish menu becomes mutton. After some more time it becomes chicken. After sometime it finally comes down to egg. When the guests get eggs as a main course for a meal, it’s a cue that they have been there a long time and it’s time for them to leave. So when we heard this story we all had a hearty laugh. And oh yes… I never made egg curry ever again for him. And coming to today’s post, we are making fish. Here is how to do vanjaram Fish Fry, Tamilnadu style.

Here is the video of the recipe

Clean the fish steaks for Vanjaram Fish Fry and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves of garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish for making Vanjaram Fish Fry. Set aside for 5 minutes.

In the mean time make a dry rub powder for Vanjaram Fish Fry with 2 heaped tablespoon of red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.

Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature for making Vanjaram Fish Fry.

Heat oil in a pan for Vanjaram Fish Fry until very hot . The marinade for Vanjaram Fish Fry will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

Drain the fried fish on a paper towel and serve the Vanjaram Fish Fry hot.

Here is a printable Vanjaram Fish Fry recipe.

• 500 grams Seer Fish (Vanjaram Fish) cut into steaks
• Garlic Paste (made with 10-12 cloves of garlic and 2 tablespoons water)
• 2 heaped tablespoon red chilli powder
• 1 teaspoon fine pepper powder
• 1 teaspoon salt
• 2 heaped tablespoon corn starch
• Oil for shallow frying

1. Clean the fish steaks and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish. Set aside for 5 minutes.
2. In the mean time make a dry rub powder with 2 heaped tablespoon red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.
3. Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature.
4. Heat oil in a pan until very hot. The marinade will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 – 2 minutes on each side in hot oil.
5. Drain the fried fish on a paper towel and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Starters
• Cuisine: South India