Enjoy a rich and creamy blueberry cheesecake recipe made with a buttery graham cracker crust and smooth velvety filling. This easy cheesecake recipe by Rabi Foods is perfect for any sweet craving and makes a delicious blueberry dessert recipe to try at home.
3. Mash cream cheese (naram cheese) until soft and smooth.
4. Gradually beat in sour cream (khatta cream), 3/4 cup sugar (cheeni), vanilla extract, and flour (maida).
5. Add eggs (anday) one at a time and beat well after each addition.
6. Pour the mixture into the prepared crumb crust (biscuit base).
7. Bake in a preheated oven (pehle se garam oven) at 325°F (165°C) for 1 hour, or until the cake is firm (sakht/set) to the touch.
8. Let the cake cool (thanda hone dein) completely. Then loosen the edges (kinare halka sa loosen) with a knife and remove it from the pan.
9. Spread frozen blueberries (jamay hue neelay berries) over the top of the cake.
10. Melt the jelly (jelly pighla kar) and spoon it over the blueberries to create a glaze (chamakdar layer).
11. Chill (thanda / fridge mein rakhna) in the refrigerator until ready to serve.
Crushed graham crackers or biscuit of your choice (1 cup)
Powdered white sugar (3/4th cup)
Melted butter (1/4 cup)
Softened cream cheese (8 ounces)
Sour cream (1 cup)
Vanilla extract (1 tsp)
All-purpose flour (2 tbsp)
Eggs (4)
Frozen blueberries (2 cups)
Blueberry jelly (1/3 cup)
