Producer: Mehak Pal Editor: Mohit Bisht
Ingredients
Line the springform pan with butter paper. Crush the digestive biscuits in a bowl and add melted butter and sugar. Mix well and press this mixture evenly onto the bottom of the pan. Refrigerate it.
Add the cream cheese to a bowl and whisk it until it becomes smooth. Once done, add sugar and vanilla, and whisk again. In a separate bowl, whisk the heavy cream until frothy and then gently fold it into the cream cheese mixture.
Mix well and spread evenly over the chilled biscuit base. To prepare the blueberry topping, add fresh blueberries along with lemon juice, cornflour, sugar, and water to a pan set on a low flame.
Allow it to simmer for a few minutes. Top the cheesecake with the prepared blueberry topping and set it in the refrigerator.
Remove from the pan, slice, and enjoy your delicious no-bake blueberry cheesecake.