A cheesy affair
I would like to without any apprehension call this dish an open affair with cream and cheese.. This affair has come a long way and will last forever… They blend so beautifully that one cannot tell the difference!
A no bake cheesecake with cream cheese and cream.
For the Crust:
200 gm digestive biscuits, crushed
1 tablespoon granulated white sugar
8 tablespoons unsalted butter, melted
For the cheesecake filling:
227 gms cream cheese
1/4 cup granulated white sugar
1 teaspoon pure vanilla extract
250 ml heavy whipping cream
Blueberry jam to mix in the cheesecake:
1 cup blueberries
2 tablespoons granulated white sugar
1/4 cup water
Crust- In a large bowl, mix together the digestive biscuits nicely crushed( put the biscuits in a plastic bag and gently crush them with your rolling pin) sugar, and melted butter.Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the spring form pan (8-9 inch ).
Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
For the jam – In a pan, Add 1 cup blueberries , sugar, water and cook for 10-12 min till the water reduces and you are left with a thick spreadable consistency
Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.
In a separate bowl, beat the whipping cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture. Once done,then fold in 3 tablespoons of the blueberry jam into the cream cheese mixture .
Optional : spread the jam mixture evenly over the digestive biscuit base.
Pour the filling over the jam mix or directly over the chilled crust and smooth the top.
Spread the blueberries over the filling and decorate as you desire.
Return to the refrigerator to chill for several hours, or even overnight.