Cuisine: North-American, World
Yields:
8 Servings
Difficulty: Difficult
Prep Time: 3 Hr
Cook Time:
1 Hr 15 Mins
Total Time:
4 Hr 15 Mins
Fresh summer fruits like blueberries, strawberries, raspberries, peaches and mango with cream cheese is a great combination and this recipe is just that! I have a recipe posted for mango cheese(cup)cakes on the website. Here is my version of a blueberry cheesecake. I experimented by using the world famous Parle G biscuits for the crust in this recipe. As many of you might know, we East Indians love Parle G 🙂 This biscuits from Nestle is a regular feature in most Indian kitchens and as far back as I can remember, we used to snack on these biscuits. I have posted additional tips for making this dessert on the Recipe Notes. Enjoy 🙂
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line and grease round cake pan.
- Pulse Parle G biscuits in a food processor. Add in melted butter and mix well.
- Pour this crumble into the prepared pan and set aside.
- Combine cream cheese, condensed milk, sugar and lemon extract in a mixer bowl until well blended. Now add in eggs, one at a time and mix well.
- Pour the cream cheese mix over the crumble.
- Spoon a little blueberry preserve or jam over the cream mixture.
- Now with the back of a spoon or small knife, make swirls all over the cake to create a little marble effect.
- Place blueberries on top and bake for 1 hour and 15 minutes.
- Remove from oven and cool completely on a wire rack.
- Once cooled, chill in the refrigerator at least 5 hours before slicing.