For Cheese cake
236 ml of Philadelphia Cream Cheese at room temperature (you can also use Britannia’s or any plain cheese spread without any flavour)
1 Tsp Honey
2 Tbsp Granulated Sugar
1 Tbsp Unsalted Butter
236 ml of Condensed Milk (unsweetened)
1 Tsp Vanilla Essence
3 drops of Lemon
2 1/2 cup Graham crackers or Marie gold biscuit Crumbs
1 Tbsp Honey
For Top Layer:
For the Blueberry Topping:
Blueberry of about 2 cup approximately
½ cup granulated sugar
Pinch of salt
1/4 cup of water
1 tbsp of lemon juice
Well the Pic above is my variation I tried.. I just changed the order of layer by placing the crumbs then cream cheese and then blueberry filling. Below is how actually it’s made..
Mix the Cream Cheese,Vanilla Essence,sugar, 1 Tsp honey, lemon and condensed Milk in a bowl until fluffy and Keep it aside.
In another bowl add Honey and Graham Cracker Crumbs and mix it well.
Take a shot Glass and pour the cheesecake filling with the help of Icing bag and then add the mix of Graham crackers and honey with the spoon and once again the last layer of cheesecake filling and store it in the Refrigerator for at least 2 hour.
In a pan take the sugar and water and cook until it starts to thicken then add the lemon juice and blueberries to it Let sit for 30 minutes, stirring occasionally to combine.
Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 1 hours or up to 12 hours..
and when it’s time to serve you can just add the blueberry topping on the top of the already set cheesecake with graham cracker.
cheesecake crust can also be of chocolate or vanilla wafers, crumbled-up, crushed, or beaten cookie, sugary cereal etc., It’s all about what you like and prefer 😉
you can also replace the topping just by your choice of flavoured jam.. it’s not the traditional way.. but if you’re running late 🙂
If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.