Wednesday, 15 June 2011

A sweet treat!!!

Most people, nowadays, prefer having desserts that are lower in sugary content. I am personally one of them but then there is a friend of mine who has a very interesting philisophy on the sweet course. He believes, dessert is primarily a treat to the sweet tooth, one might like to eat less but when talking about a sweet dish, it should also taste sweet.

Todays share is for sugar-freaks like him as it is made from thick sweetened condensed milk. One can, however, easily adjust the recipe according to individual preferences.
Sweet Blueberry Cheese Cake

Berry Berry Cheese Cake

4 tbs butter
1 cup biscuit crumbs (Marie)
30 g icing sugar (ignore for a less sweeter version)

1 tbs gelatine powder
1 cup sweetened condensed milk (I took only 3/4)
200 g cream cheese (Kiri, Kraft,Philadelphia)
200 ml fresh cream

Melt butter in a pan and add sugar and biscuit crumbs to it. Mix until sugar has almost dissolved.
Layer the bottom of a spring pan /cheese cake pan (lined with cling film) with it and put in the refrigerator to set.
Dissolve gelatine in 1/4 cup boiling water and place aside.
Now pour condensed milk in a sacue pan and bring to a boil.
Add gelatine to it and mix well. Place aside to cool a bit.
Meanwhile beat the cream cheese until smooth.
Whip the fresh cream as well. Once the condensed milk mixture has cooled, add the cream cheese into it. 
Also fold the whipped cream. Pour the entire mixture over the prepared biscuit base.
Place in freezer for 45 minutes and then transfer into the refrigerator until firm and set. Carefully remove the cake from the pan.
Tip: Be patient and let the cake set properly (ca. 6-8 hrs)! I couldnt wait long enough because of sudden guests and had to serve earlier than required. But the texture was a lot nicer  and firm the next day. Decorate with fresh berries and sugar pearls.

1 comment:

  1. Love this! I make a blueberry cheesecake in a similar way, except I don't add gelatin or condensed milk.