Student who is selected for the Chef of the day is Mr.HYDER ALI(BCTCA 3rd SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
- 12 nos Marie gold biscuits.
- 75 ml Melted butter
- 25 gms White sugar
- 60 gms Cream cheese, softened
- 250 ml Sour cream
- 225 gms White sugar
- 20 gms Refined flour
- 5 drops Vanilla extract
- 4nos Eggs
- 300 gms Frozen blueberries, dry pack
- 175 ml Sugar glaze
METHOD:
- Preheat the oven to 325 degree F (165 degrees C).
- Mix marie gold biscuits, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
- Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
- Bake in the preheated oven until firm to the touch, about 1 hour.
- Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
- Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter.
- Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze.
- Chill in the refrigerator until ready to serve.