Food for Happy Souls
Food for Happy Souls
Mumbaikars have already welcomed summers. Can the delectable Alphonso Mangoes be behind!! Since La Familia was craving for a soothing cold desserts, I thought of coming up with an egg free, one-bowl recipe of Mango Baked Yogurt. It’s really quick to make with only 4 …
Hello my lovely readers!! hope you all are doing well. Its been almost a week since the nationwide lockdown amidst the COVID-19 scare. I have been itching to bake for a long time and share it on the blog. The first thing I baked was …
My blog turns 1 today!! Even though I have not been posting on the blog as regularly as I would like to. I have received immense the support from Family and Friends. I feel elated when I try out new things and write a blogpost on the same experiments. To celebrate my lil Blog’s 1st Birthday, I tried out my hand on baked cheesecakes recipe. Here I am sharing this amazing dish of Lemon Blueberry Cheesecake Bars with you all.
Ever since I started out baking as my hobby, I have always dreaded making a baked cheesecake. One because it essentially requires eggs to hold structure and before joining pastry school I was petrified to break an egg myself. Two because I did not know the proper technique to make a baked cheesecake. However, over the years I have mustered enough courage to work with eggs especially after joining School for European Pastry.
On holi this year, I made Kesar Thandai Cheesecake which was a no-bake, cold set cheesecake. Everyone appreciated it upon tasting. This gave me an added push to try out my hand of Baked Cheesecake as well. With the monsoons approaching, I thought why not make the most of the berry season and make Lemon Blueberry Cheesecake Bars. I love adding different types of berries in my baked recipes as they add a wonderful tartiness to the dessert and help cut into the sweetness.
This is the first time I baked a cheesecake at home and it turned out beautiful. I made a compote at home using Frozen Blueberries which was the star component of my Lemon Blueberry Cheesecake Bars. It was creamy and smooth in texture with undertones of Lemon. I took a few pieces for my Classmates at Pastry school to taste and the feedback I got for each one of them was phenomenal. I have used the Cream Cheese from D’lecta and Sour Cream from Mooz. Both are easily available online as well as supermarkets store in India. You can use any brand of your choice subject to availability.
Some pointers to keep in mind for baking a perfect cheesecake every single time :-
Without further ado…let’s check out the recipe for these super delicious, creamy and indulgent Lemon Blueberry Cheesecake Bars.
Super delish, creamy Cheesecake bars topped with Homemade Blueberry Compote and undertones of Lemon.
Crush the Lotus Biscoff Biscuits (any other digestive biscuits may be used in the same qty.) into a coarse to fine powder in a food processor or blender.
Add the meted butter to the powdered biscuits and mix well.
Line a 8×8" square baking tin with parchment paper with a slight overhang on the edges so that its easier to lift the cheesecake from the tin after its set.
Evenly spread out the Butter-biscuit crumbs mixture into the lined baking tin such that the base layer is uniformly thick all across the tin
Bake the Cheesecake base at 180°C for 10-12 minutes. Once baked, allow it to cool at room temperature.
In a Pan, add the frozen blueberries and let them cook over low- medium heat.
As the blueberries start to soften a bit and ooze out their juices, add the sugar and let them cook further.
After almost 8-10 minutes of cooking, The blueberries should become tender and can be mashed easily. Once the compote is thickens well, remove it from the heat.
Using a sieve, strain the Blueberry Compote such that its smooth and thick in consistency. Allow it to cool it to room temperature.
In a large bowl, using a hand mixer whisk the cream cheese until its lump free.
Add the Sour Cream, Castor Sugar with the lemon zest and mix until well incorporated.
Add the eggs one by one such that no liquid is separated. Mix well until all the ingredients become a homogenous mixture.
Pour the Cheesecake mixture into the pre-baked base in the baking tin.
Add dollops of Blueberry compote at random distance and using a toothpick make a swirl pattern.
Place the cheesecake baking tin into a larger tary filled with water upto 1-2 inch level of the cheesecake tin
Bake the Lemon Blueberry Cheesecake bars in a pre-heated oven at 150° celcius for 50-60 minutes until the edges turn lightly golden and the center jiggles when the tin is shaked slightly.
Allow the Lemon Blueberry Cheesecake bars to cool down at room temperature and keep it in the refigerator for atleast 8-12 hrs to set it completely
After throughly set, demould the Lemon Blueberry Cheesecake from the tin and cut them into bars of your desired size and serve.
It’s World Chocolate day today…..and I can’t be ever more happy to devour chocolates to mark the day. It’s been long that I wrote a blogpost. Since I joined Pastry School, My schedule has been quiet busy. To celebrate World Chocolate Day….this recipe for Gluten …
Welcome to #frozenfriday series. I am so happy to see how receptive everyone was for the the first blogpost on the #frozenfriday series. I wondered if I could make sorbet without any ice cream machine….then why not try making ice creams as well. So here …
