A request for guest posts always excite me. I don’t know why, but I love the feeling of being asked for a guest post. It feels like a virtual invitation to their home, and I always love visiting homes, that you know you will feel great as a guest. 🙂 Thank you Asheera for your warm invitation… 🙂
Since my parents were around, I did ask her some time to work on her post, so when I got free, the first thing I did was to see what I can give her. My mood for cooking is just slowly starting to kick in but I didn’t want to delay her. That is when my eyes fell on this lovely and pretty looking cheesecake that I had made sometime ago when the whole family was around. I have hardcore cheesecake lovers in the family and whatever cheesecakes are there on the blog are only because of them. Even though I love them, the thought of making a big one and having it all by myself when I am worried about my ever increasing weight, just puts me off. When there is a big gang, then it is easier to share the calories, isn’t it? 😉 So this “No Bake Blueberry Swirl Cheesecake” is what goes off to her space.
I am glad that I contribute to the first blueberry recipe on the blog, and she said she loves the fruit too. I am really glad with my selection. 🙂 To read more of the post and the recipe, do hop on to Ashee’s space here. Hope you enjoy the read… 🙂
- FOR BLUEBERRY COMPOTE:
- 1 box(125gm) blueberries
- 2 tbsp sugar
- 1 tsp lime juice
- FOR CHEESECAKE:
- 10 biscoff lotus cookies
- 50 gm melted butter
- 1 cup whipping cream
- 1 pack(200gm) Philadelphia cream cheese
- ¼ cup sugar
- A pinch of salt
- 1 tsp vanilla extract
- First we will prepare the compote. Mix the blueberries, sugar and lime juice and let stand the mixture for 15 minutes.
- Cook on low flame, till the blueberries literally melt and become shapeless. Keep pounding with your stirrer to make the mixture look squishy.
- Once the mixture looks almost like jam and little dry, switch off the flame and allow to cool completely.
- Keep ready a 23 inch spring-foam pan. Line the base with parchment paper.
- Crush the cookies till powdery. Add in the melted butter and mix well. Spread on the base of the pan. Set aside.
- In a large bowl, whip the cream till almost stiff peaks. When you lift your beater, the cream will stand up without folding down.
- In another bowl, whip the cheese, sugar, salt and vanilla till just combined. Add this into the whipped cream.
- Using a spatula, fold the mixture till well combined. Do not over-mix since you don’t want to deflate the cream and want to only mix in the ingredients.
- Spread onto the prepared base evenly. Allow to set in the fridge for an hour.
- Pull out, drop spoonfuls of the compote and draw patters to make it look like a swirl. Cover and put back into the fridge for another hour or till well set.
- For serving, detach the outer side of the spring-foam pan. Cut with a knife dipped in hot water for neat slices. Serve cold as dessert!
You can use any berries to make the compote.