By Simran Oberoi Multani
Cheesecake is one of those recipes that can be intimidating but it doesn’t need to be. Making cheesecake using blueberry pancake at home can be super simple. You will have to use the right technique and that’s all you’ll need to be honest. To me, blueberry pancake batter is versatile. A batch of cheesecakes that I have prepared using the batter results in creamy, silky, and smooth dessert.
I have plenty of tricks that will help guarantee the perfect classic healthy blueberry pancakes-based cheesecakes. All of the cheesecake batter ingredients should be kept at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients will result in a chunky over-beaten cheesecake batter, hardly the way we want to start.
Another tip to make blueberry pancake cheesecake is when it’s done, turn the oven off, open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake– from hot oven to cool counter. We have another version of cheesecake using healthy snacks cookies.
After the cheesecake cools in the oven for 1 hour, take it out. Let is chill in the refrigerator for at least 4 hours or even overnight. I know the waiting time is long but trust me it’s worth the wait when you take that first luscious bite. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator.
Enjoy your cheesecake or get a little fancy with a selection of toppings. I add almonds. You can also top with salted caramel, homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress.
Blueberry pancake cheesecake – Recipe:
Ingredients:
For the crust:
1. 3-4 Snacky ragi bars
2. One tsp ghee
3. 1/4 Cup milk
For the batter:
1. 1/2 Cup Premix- Slurrp Farm Blueberry Pancakes
2. 2 Tbsp cream cheese
3. One egg
4. 2 Tbsp coconut sugar
Watch the step by step video:
Method:
For the crust:
1. Crush the snacky ragi bars.
2. Add ghee.
3. Add milk.
4. Mix well and put as a bottom layer in a baking dish.
For the batter:
1. Mix in the cream cheese and eggs into the pancake mix.
2. Add the coconut sugar and mix well.
3. Pour over the layer of the ragi crust.
4. Bake at 160 degrees C for 30 mins
5. Top with almonds (optional)
Life tastes better after a slice of cheesecake. So what are you waiting for? If you or your little one is bored of eating blueberry pancakes, go for yummy homemade cheesecakes. Follow the recipe and do let us know how it turned out on our Instagram @slurrpfarm.
