Blueberry Swirl Cheesecake with Parle G Biscuits
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 :) https://www.youtube.com/watch?v=xPQvXJi0e_c
Servings: 8 yield(s)
Prep Time: 180 mins
Cook Time: 75 mins
Total Time: 255 mins
Ingredients
  • 20 cups Parle G Biscuits (2 cups powdered)
  • 1/2 cup melted butter
  • 500 gms. cream cheese
  • 250 ml. condensed milk
  • 1/4 cup sugar
  • 1 tsp. lemon extract
  • 1/2 cup blueberry preserve or jam
  • 1/2 cup blueberries
Instructions
  1. Preheat oven to 350 degrees F. Line and grease round cake pan.
  2. Pulse Parle G biscuits in a food processor. Add in melted butter and mix well.
  3. Pour this crumble into the prepared pan and set aside.
  4. 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.
  5. Pour the cream cheese mix over the crumble.
  6. Spoon a little blueberry preserve or jam over the cream mixture.
  7. Now with the back of a spoon or small knife, make swirls all over the cake to create a little marble effect.
  8. Place blueberries on top and bake for 1 hour and 15 minutes.
  9. Remove from oven and cool completely on a wire rack.
  10. Once cooled, chill in the refrigerator at least 5 hours before slicing.