Blueberry Cheesecake…With Agar

Blueberry Cheesecake…

What a lovely day to post my beautiful but long yearned Blueberry

Cheesecake!!!Yes, as my blog completed 2 years, we celebrated it with this all-time favourite Blueberry Cheesecake.

I have yet to find someone who doesn’t like cheesecake. People may have preferences for cream cakes like chocolate or vanilla or fruit or something else but cream cheesecake is everyone’s favourite. This melt in mouth cake is really too hard to resist.

Some recipes take you on a toll. This no-bake cheesecake is one such recipe. The journey of making this cake has been full of hits and misses. At times, I got it perfect but most of the times it was a disaster. Something or the other went wrong. .This was also because I wanted to make this cheesecake with homemade cream cheese, with agar and without any condensed milk or white chocolate. After umpteen failures, I got it perfect this time and that too the way I wanted it.

Making cheesecake has been great learning for me and I have learnt many things in this context which I will be sharing here with you all.

Earlier for many years I couldn’t make this cake as I didn’t want to use gelatin and using china grass/Agar wasn’t easy. Why China grass? As the name goes, it is a vegetarian product. But how to dissolve it? how much to use it? If dissolved, how to add this to cold cream cheese, as it starts setting very fast?

Similarly, the other problem was how to make cream cheese? Locally it is not available and it is not practical to go to far off markets to buy this. Also, it is very expensive to put a hole in your pocket.

Finally, I have resolved all these issues. I will start these, one by one and hence it’s going to be a long post. Read it patiently and I am sure all your doubts will fade away.

Cream cheese is basically a mix of cottage cheese and hung curd. Simple… isn’t it?

You can make this cheesecake in 30 minutes to 40 minutes provided you have hung curd and cottage cheese ready with you.

I made cottage cheese using toned milk only. But I suggest that you go for full cream milk, if possible. And I kept the curd in a strainer rested over a bowl, in the refrigerator for few hours and my hung curd got ready.

I have used blueberry crush here as fresh blueberries are not available here so either frozen blueberries or its crush or jam are the only options available.

I have used powdered china grass/agar here as this is relatively easy to use. For this, I used 2+1/4 teaspoon of it. When it comes to china grass, unlike gelatin, it sets at room temperature. But it is necessary to give it at least 3 to 4 boils in order to activate it. Another important thing about China grass is that you need to first add hot china grass mixture to some warm thing only. If you pour it over chilled cream cheese or cream then it will start setting even before mixed properly and you will have little globules of china grass coming under your palette while eating cheesecake. So always mix china grass solution with warm fruit puree or warm cream only. 

For making cheesecake you require a spring foam pan which basically means pan with a loose bottom. This is because unlike sponge/pound cakes, cheesecake is not inverted.

And last but not the least, the most important ingredient in making cheesecake is PATIENCE. After pouring the mix in the cake tin, put it in the refrigerator and just forget about it at least for 8 to 10 hours. Your eagerness to check it may cost you a spoilt cheesecake. So, please, please, please do not touch it before 8 hours minimum, though I would recommend overnight.

It is a slightly long recipe. I request you to read it patiently at least twice and thereafter go step by step. If you follow the recipe as given here, I assure you, you will be able to get this at one go.

Before we start, once again, I would like to highlight certain crucial tips regarding the cheesecake.

  • Always boil chinagrass/agar solution for a minute or so to activate it.
  • Always add hot chinagrass solution to something warm, either warm fruit puree or warm cream.

If you like this recipe and try it out then let me know. Do share your feedback as it fuels my enthusiasm to post more good content. If you make it and post it on Instagram then don’t forget to tag me #samirasrecipediary. I would love to see it there. And if want to save it for future then Pin it. Join me on my Facebook page for latest recipes.

Some other related recipes which you may like are

Vanilla Pannacotta With Strawberry Sauce

Eggless Chocolate Pudding

Chocolate Self Saucing Pudding

Mango Parfait

How To Whip Heavy Cream

And now let’s see the Detailed recipe of Blueberry Cheesecake With Step By Step Pics…

  • Crush digestive biscuits and mix butter in it. Mix it nicely. It should look like wet sand. You can crush biscuits in a food processor or using a rolling pin.

  • Put this biscuit mix in a 6″ loose-bottom cake tin and press it nicely from everywhere.

  • Keep this in the refrigerator to set and now you work on your cheesecake filling.

Filling

  • Put curd in a strainer and leave it for 2 to 3 hours. When all the water is drained then take the hung curd in a container and keep in the refrigerator till use.

  • Boil 1-litre milk. After 5 minutes, curdle it using vinegar or lemon juice or curd. When milk solids are separated then put it in the strainer and wait for at least half an hour till all the water drains out. Use it immediately or keep in the refrigerator till use.

  • Take chilled heavy whipping cream in a big bowl and whip it till it forms soft peaks. As to how to whip cream, you may check here.
  • Keep this in the refrigerator till you work on your cream cheese.

  • Take cottage cheese, hung curd and powdered sugar in a blender and blend until completely smooth. It should not be grainy at all.

  • Take this out in a big bowl and fold the whipped cream in it in 2 batches. Work using very light hands.

  • Return this to refrigerator until you work on china grass.
  • Take 3/4 cup water and mix china grass/agar powder in it.

  • Heat it on medium flame and give it at least 3 to 4 boils.

  • Simultaneously, heat 4 tablespoon blueberry crush in a pan.
  • Once the china grass/agar mix has boiled nicely add it, through a sieve, to the warm blueberry crush. It is necessary to pass it through a sieve as it has microparticles which may ruin your cheesecake.

  • Mix the two nicely and heat for 30 seconds or so. Switch off the flame.
  • Wait for just 4 to 5 minutes, till it gets lukewarm and pour this liquid over cream cheese mix. Quickly and gently fold it so that everything incorporates well.

  • Transfer this mix to the biscuit base. Tap gently and return to refrigerator. Since it is a loose bottomed tin, my suggestion is that you hold it from the sides and better to keep it in a plate. This is because inadvertently if you hold it from the bottom then it is gone.

Topping

  • After about 10 minutes, dissolve 1/4 teaspoon of china grass powder in 1/4 cup water and give it 2-3 boils.
  • Simultaneously, heat 2 to 3 tablespoon blueberry crush and mix in it boiled china grass solution, again passing through a sieve.
  • Let it get lukewarm.
  • Take out the cake tin and pour this mix over it. Before pouring just ensure by touching that the cream cheese layer has set partially.
  • You can put Blueberry crush as it is also, that is without adding china grass. But warm it slightly so that it sticks to the cream cheese mix.

  • Return this to the refrigerator and forget about it at least for 8 hours. Overnight is better. That’s it. Now you wait patiently. I know, this is the toughest part but no choice. Your impatience may cost you an unset cheesecake.
  • In the morning, push the bottom of the tin carefully, and your gorgeous looking Cheesecake is there for you.

No Bake Blueberry Cheesecake With Agar

Blueberry Cheesecake, made with Agar and Homemade cream cheese, is an easy yet very tricky recipe. This recipe comes with step by step pics and guide to ensure that you nail it successfully at one go. 

Course Dessert
Cuisine American
Keyword Cheesecake with agar, No Bake,, No gelatin Cheesecake
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 50 minutes
Servings 6
Author Samira

Ingredients

My 1 Cup measures 250 ml

  • 150 g Cottage Cheese
  • 75 g Hung Curd
  • 75 ml Heavy Cream
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla essence
  • 4 + 3 Tablespoon Blueberry Crush
  • 2 +1/4 tsp China grass powder
  • 8 (125 g) Digestive Biscuits
  • 60 g 60 Melted Butter

Instructions

Base

  1. Crush digestive biscuits and mix butter in it. Mix it nicely. It should look like wet sand. You can crush biscuits in a food processor or using a rolling pin.
  2. Put this biscuit mix in a 6" loose-bottom cake tin and press it nicely from everywhere.
  3. Keep this in the refrigerator to set and now you work on your cheesecake filling.

Filling

  1. Take chilled heavy cream in a big bowl and whip it till it forms peaks. 

  2. Keep this in the refrigerator till you work on your cream cheese.
  3. Take cottage cheese, hung curd and powdered sugar in a blender and blend until completely smooth. It should not be grainy at all.
  4. Take this out in a big bowl and fold the whipped cream in it in 2 batches. Work using very light hands.
  5. Return this to refrigerator until you work on china grass.
  6. Take 3/4 cup water and mix china grass powder in it.
  7. Heat it on medium flame and give it at least 3 to 4 boils.
  8. Simultaneously, heat 4 tablespoon blueberry crush in a pan.
  9. Once the china grass mix has boiled nicely add it, through a sieve, to the warm blueberry crush. It is necessary to pass it through a sieve as it has microparticles which may ruin your cheesecake.
  10. Mix the two nicely and heat for 30 seconds or so. Switch off the flame.
  11. Wait for just 4 to 5 minutes, till it gets lukewarm and pour this liquid over cream cheese mix. Quickly and gently fold it so that everything incorporates well.
  12. Transfer this mix to the biscuit base. Tap gently and return to refrigerator.

Topping

  1. After about 10 minutes, dissolve 1/4 teaspoon of china grass powder in 1/4 cup water and give it 2-3 boils.
  2. Simultaneously, heat 2 to 3 tablespoon blueberry crush and mix in it boiled china grass solution, again passing through a sieve.
  3. Let it get lukewarm.
  4. Take out the cake tin and pour this mix over it.
  5. Return this to the refrigerator and forget about it at least for 8 hours. Overnight is better. That's it. Now you wait patiently. Your impatience may cost you an unset cheesecake.
  6. In the morning, push the bottom of the tin carefully, and your gorgeous looking Cheesecake is there for you.

Recipe Notes

Notes

 

  1. If you don't have  a pan with a loose bottom, means whose base can be removed like the one shown in the pic below then take a spring foam pan. Or you can lay cling film in the pan, cling film should be large enough to hang outside the pan so that once ready you can pick up the film and take the cake out.

 

 

2. In place of digestive biscuits, you can take Marie biscuits or some other biscuits. If the biscuits are not sweet then add little sugar to it.

 

3. When working with china grass, mix in the warm state only. If you let it cool then it will solidify. In case it sets before putting it in the cream cheese mix then again reheat it and then use it.

 

4. You may use store-bought cottage cheese and Greek yogurt also. 

If so, then skip the first two steps.

 

5. You can put Blueberry crush as it is also, that is without adding china grass. But warm it slightly so that it sticks to the cream cheese mix.

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