Resepi: Low fat blueberry cheese cake

Ingredients
For the filling
2 1/2 cups low fat milk paneer processed in a mixer till smooth
1 cup well beaten thick low fat yoghurt.
1/2 cup cane sugar
1 cup blueberry in syrup
10 gms agar agar
1 cup water
a few vanilla drops

For the base
1 cups Marie digestive biscuit
1/2 cup crushed toasted hazelnuts
1/2 cup salted butter (Amul)

For the glaze
1 cup blue berries
1/3 cup syrup from the blueberry tin
2/3 cup icing sugar
2 tsp cornflour

Method

For the base

Pulse the biscuit in the mixer coarsely. Mix the butter with the biscuit and hazelnuts and pat it firmly on the base of a clean and dry 8 inch spring-form pan. Refrigerate for at least 15 minutes.

For the Filling

Soak the agar agar in the water for at least 2 hours. Pulse in the mixer and keep aside. Beat the paneer, yoghurt and sugar in a large bowl with the vanilla drops. Heat the pulsed agar-agar and keep stirring it. Place a small drop on a plate and check if the agar-agar gels up. Heat the blue berry in syrup too on another flame, since you need to mix it with the agar-agar. Slowly pour it into the hot blue berry syrup. Mix it well. Add it to the paneer, yoghurt & sugar mix. Whisk it as you add. Pour it on the prepared base. Refrigerate it uncovered for 1-2 hours at least or until it feels firm when touched, before you add the glaze.

For the glaze

Heat the blueberries and icing sugar until it starts to boil. Stir the corn flour in the cold syrup and pour slowly in the hot blueberries mix. Stir till it thickens. Cool and spread on the set cheesecake. Refrigerate uncovered for another hour.

To serve run a knife along the edges of the cheese cake and remove from the spring form pan. Slice and serve in individual plates.