450 gms Cream cheese at room temperature
2 cups Paneer, crumbled
1 1/2 cup Fine Sugar
4 Eggs, lightly beaten
1 1/2 tbsp Lemon juice
1 tsp Vanilla essence
1/2 cup Butter or Margarine, melted
2 cups Sour cream
1 Graham cracker crust
For the blueberry glaze:
1 cup Sugar
2 tbsp Cornflour
1 cup Water
2 cups Fresh or frozen Blueberries, divided
1. Combine the cream cheese and the paneer in a large mixing bowl and beat until smooth. Gradually beat in the sugar and then the eggs, until the mixture is well blended. Stir in the lemon juice and vanilla. Mix in the melted butter/margarine. Finally, beat in the sour cream until the mixture is smooth.
2. Pour this filling into a 10″ cheesecake pan lined with a graham cracker crust. Fill a shallow baking pan with about an inch of hot water and place it on the bottom rack of the oven. Place the cheesecake in this.
3. Bake the cheesecake in a cool oven at 150C/300F for about 70 minutes or until firm around the edges. Turn off the oven and let the cheesecake cool in the oven for 2 hours. Remove and let it cool completely. Refrigerate until well chilled.
4. Combine the sugar and cornflour in a pan and slowly stir in the water. Crush half a cup of blueberries, add them to the pan and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue to simmer gently for about 2 minutes or until the blueberry glaze is clear; cool completely.
5. Arrange the remaining blueberries over the top of the cheesecake. Pour the cooled blueberry glaze over the berries. Keep the blueberry cheesecake in an airtight box in the refrigerator.
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