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How to Make a No-Bake Blueberry Cheesecake

Chef Ajay Chopra shares his eggless cheesecake recipe and some pro tips.

As much as we love to occasionally dig into a rich and decadent cheesecake, most will agree that attempting the recipe at home is fiercely intimidating. From the technique to texture, cheesecakes come with a barrage of challenges. 

We reached out to LF Chef Ajay Chopra who is also the curator at White Charcoal restaurant in Mumbai to help us out. He simply said that attention to detail is key for making the perfect cheesecake. “Not just the ingredients, but the cooking technique and the presentation make a lot of difference,” said the culinary expert. 

Chef Chopra also shared his no-bake blueberry cheesecake recipe to get us started on the journey of making our own cheesecakes. He also gave us a few tips and tricks to help us along.

Also read: Blueberries and other blue-purple foods to add to your diet for better health

Ingredients

For the base:

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50 gms cookie crumbs
20 gms unsalted butter

For the cream cheese mix:
250 gms Philadelphia cream cheese
90 gms condensed milk
170 gms whipped cream
60 gms fresh cream
1 tsp unflavoured gelatin

For the topping:
80 gms berry compote

Method

1. In a medium-sized bowl, combine the cookie crumble and butter. Press the mixture onto the bottom of a springform pan coated with a cooking spray and set aside.
2. While the base is setting, it’s time to dissolve the gelatin. Place cold water in a small bowl and add gelatin. Ensure that you’re continuously whisking it with a fork. Set it aside.
3. Now transfer the gelatin to a small saucepan and place it on the stove. Over low heat, stir the gelatin mix until smooth. Turn off the heat and set it aside.
4. In a separate bowl, beat the cream cheese until smooth then add milk maid and fresh cream to it.
5. Gently fold the gelatin and whipped cream into the mixture.
6. Carefully mix the berry compote to the mixture and pour it into springform pan.
7. Keep the cheesecake into the freezer for about two to three hours and once ready, garnish with some berry compote and whipped cream.
8. Your blueberry cheesecake is ready, serve it chilled!

Also try: LF host Gurdip Kohli Punj's version of the blueberry cheesecake

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“Cheesecake is one of the most versatile desserts,” says Chopra. So, once you’ve mastered this basic recipe, you can have some fun by experimenting with either its flavour or base. He suggests, “For variety, you can go for glucose biscuit or any other cookies that you like. And, in case you want to cut the sweetness of the base, you can use digestive biscuits too.” Apart from this, if you wish to give the cheesecake a desi twist, masala milk or shrikhand can be great tweaks to start with. In case you're feeling a little lost, here are four offbeat cheesecake recipes to start with

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