BLUEBERRY CHEESECAKE
I love all types of cheesecakes but i dont like the baked ones, i like the soft and fluffy ones, unlike the baked texture and taste..!!!
Serves: Well i really dont know.. :P
Ingredients:
Crust-

• Ground digestive biscuits- 1 cup
• Unsalted/ Cooking butter- 2 tbsp
• Castor sugar- 1/2 cup

Topping:

• Castor sugar- 2 tbsp
• Mascarpone cheese- 3/4 cup
• Fresh cream- 1 cup
• Gelatine- 1 tsp
• Blueberry preserve- 5 tbsp (or depending upon the taste)
• Lemon juice- 1 tsp
• Lemon rind for flavour

Method:

• Combine the crust ingredients and mix it well. 
• Press this mixture tightly in a pie pan or glass bowls and refrigerate for 20 minutes.
• Meanwhile, mix mascarpone, sugar, fresh cream and blend well using a hand blender.
• Using a double boiler, dissolve the gelatine crystals in 3 tsp water, making sure that no lumps are formed.
• Add this gelatine mixture in the mascarpone mixture drop by drop, stirring constantly (this is the most important step). Add 1 tbsp blueberry preserve if a bluish tinge is needed.
• Take out the prepared base and pour this mixture onto it.
• Chill in the fridge for 4-6 hours without shaking it.
• Top with a thick layer of blueberry preserve and set it in the fridge for another hour.
• Serve chilled.

Note: Fresh blueberries can also be used instead of the preserve. If mascarpone cheese is not available then cream cheese can also be used and if both of them are not available then greek curd can be used.

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