No Bake Cheese Cake (blueberry topping/caramel topping/ blueberry glaze topping/both toppings together)

Cheese Cake with Caramel Topping

Cheese cake with blueberry flavoured glaze topping

Cheese Cake with blueberry topping

For the crust:

Digestive Biscuits : 1-1/2 cups 

Granulated sugar: 1/3 cup

Butter: 1/3 cup 

For the filling:

Unflavored gelatin: 2 tablespoons

 Water: 1/2 cup

Cream cheese: 1 225-gram bar

 Cream, cold: 200 ml

Condensed milk: 1 tin
Lime Juice: of 1 lime

For the topping:

1 cup blueberry pie filling, Or blueberry flavoured filling or caramel sauce

Caramel Sauce:

Sugar: 1/2 cup

Salt: a pinch

Fresh cream: 1 tub

Heat the sugar, salt and water till it is golden brown in color. Make sure it doesn't get too brown as it will turn bitter. Also, do not meddle with spoon- just swirl the pan. When it reaches golden brown color, switch off and add in fresh cream and mix well. Allow it to cool.

Method

Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.

For the crust, in a food processor, pulse the digestive biscuits, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon.

For the filling, dissolve the gelatin in the water over a low fire. Set aside.

Put in a bowl and beat until creamy the cream cheese,  cream, and condensed milk. Add the lime juice, melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for atleast 6 hours or until ready to serve.

Cheesecake before adding the topping

Top with the blueberry filling or caramel filling or blueberry flavoured filling.

You can also do half the cake with blueberry topping and the other half with caramel topping

Another option is to divide the filling, to one portion beat in the blueberry filling. then pour the plain filling on top of the biscuit base, followed by the blueberry mixed filling and then allow to set.

here, half the filling is beaten with the blueberry filling and set as top layer.

Yummy Vanilla Cake

Maida: 2.5 cups

Granulated Sugar: 1 3/4 cups

Butter: 200 grams

Eggs: 3 large

Egg yolks: of 3 other eggs

Milk: 1 cup

Baking Powder: 2.5 tsp

Vanilla Essence: 2.5 tsp

Salt: 0.5 tsp

Nutmeg Powdered: 0.25 tsp (This is optional)

Preheat your oven to 180C/Gas mark 4

All your ingredients shoud be at room temperature.

Grease and dust a cake pan/ 2 cake pans and keep aside

Cream butter and sugar until pale and fluffy.

Add the eggs and egg yolks one by one and continue beating.

Add the vanilla essence and beat again

Add the flour mixture alternating with milk little at a time

 Fold in until incorporated.

If the batter is thick, add a few tbsp. of milk and make the batter thin (not too thin, but it should fall like a ribbon, or something like our dosa/Appam batter.

Bake in the prepared pans for 35 minutes (Oven temperatures vary, also it depends on the size of the pan- so keep an eye after 25 minutes)

Remove the cake from the oven and let it cool completely before taking it out of the pan.

Slice and Enjoy.

Recipe Source: Sumod Toms fav vanilla cake