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It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge. Since blueberries are not readily available in india, you can use blueberry crush, without changing the total effect in any way. Blueberry Cheesecake ( Cheesecakes Recipe) recipe - How to make Blueberry Cheesecake ( Cheesecakes Recipe) Tags Fruit Based Indian DessertsCheesecakeChildren's DayRefrigeratorSweet Recipes for Kids Setting Time: 3 hours Preparation Time: 15 mins Cooking Time: 12 mins Total Time: 2073 hours 27 minutes Makes 1 cheesecake Show me for cheesecake Ingredients For The Base1 1/4 cups crumbled vanilla sponge , readily available2 tbsp sugar syrup , refer handy tipFor The Basic Cheesecake1 ltr (5 cups) milk2 tbsp lemon juice5 tbsp powdered sugar1/4 cup fresh cream2 tbsp cream cheese , readily availableOther Ingredients1/4 cup blueberry crush , readily available1 tsp lemon juice1 cup beaten whipped creamFor The Garnish8 tbsp blueberry crush Method For the baseFor the baseSpread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.Soak the sponge cake layer with the sugar syrup and keep aside.For the basic cheesecakeFor the basic cheesecakeKeep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.Transfer the paste into a bowl, add the cream cheese and mix well.Strain the prepared mixture with the help of a sieve and keep aside.How to proceedHow to proceedCombine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.Add the beaten whipped cream and fold gently.Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.Refrigerate for 1 hour or till the cheesecake sets.Demould the cheesecake and cut into 6 equal wedges.Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.Handy tip:Handy tip:To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.For parties, you can set the cheesecake into individual moulds of your choice. Nutrient values (Abbrv) per cheesecakeEnergy2561 calProtein53.2 gCarbohydrates242.1 gFiber1.5 gFat130.5 gCholesterol203.1 mgSodium526.5 mgClick here to view calories for Blueberry Cheesecake ( Cheesecakes Recipe)