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Blueberry Cheesecake Recipe, No Bake Blueberry Cheesecake

May 13, 2015 by Suguna Vinodh 102 Comments

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No-Bake-Blueberry-Cheesecake-Recipe

Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.

I love easy no bake desserts. This No Bake Blueberry Cheesecake here is one of the top favorites in the family. There is no cream cheese in this No Bake Blueberry Cheesecake. Its really hard to find Philadelphia cream cheese in India. This Indian style No Bake Blueberry Cheesecake is made with hung yogurt and homemade paneer. I prefer home made paneer (recipe follows) as its more fragile and creamy than store bought ones.  I like this no fussy delicate and delicious No Bake Blueberry Cheesecake. “The only way cheese is dessert is when it’s followed by the word cake.”

Lets make a super duper No Bake Blueberry Cheesecake dessert. Shall we?

For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-making

For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-make-paneer-one

Stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-make-paneer-two

For the Digestive Biscuit Crust –  Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to fine crumbs.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-crumb

Press the crumbs on the base of the removable cake pan / cake ring or a springform pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-make-crust

For the Filling
Powder the sugar in a food processor / mixie to a smooth powder. Set aside.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-powder-sugar

Combine the hung yogurt and the paneer and pulse it in a blender until smooth.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-blend-one

Add in the cream, sugar, salt and vanilla extract and pulse 2-3 times until combined.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-add-cream

Take a small cup and mix the gelatin with 1/4 cup of water and set aside for 5 minutes. The gelatin will absorb all the water and will get  swollen.  After 5 minutes, heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.

No-Bake-Blueberry-Cheesecake-Recipe-Gelatin

Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave the No Bake Blueberry Cheesecake mixture to set in the refrigerator for 6-8 hours.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-set

For the No Bake Blueberry Cheesecake topping
Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it as a topping to the No Bake Blueberry Cheesecake.

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-glaze

Serve the No Bake Blueberry Cheesecake chilled!

No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-1-5

Here is a printable recipe for No Bake Blueberry Cheesecake.

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No-Bake-Blueberry-Cheesecake-Recipe-with-Gelatin-hung-yogurt-1-6

No Bake Blueberry Cheesecake


★★★★★

4.8 from 20 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6 1x
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Description

Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.


Scale

Ingredients

  • Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

You will need One 7 inch removable cake pan

For the Digestive biscuit crust

  • 100 grams Biscuits (like McVitie’s )
  • 2 tablespoon unsalted butter

For the Filling

  • Hung Yogurt made with 500 ml milk (procedure follows)
  • Homemade Paneer made with 750 ml milk and 2 teaspoon lemon juice (procedure follows)
  • 200 ml cream (like Amul)
  • pinch of salt
  • 1 cup sugar
  • 1 3/4 tablespoon gelatin
  • 1 teaspoon vanilla extract
  • 1/4 cup water

For the topping

  • 1/4 cup frozen blueberries
  • 2 tablespoon water
  • 2 tablespoon sugar

Instructions

  1. For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
  2. For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over. stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
  3. For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to crumbs. Press the mixture into the bottom of the removable cake pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
  4. Filling
  5. Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
  6. Add the hung yogurt and the paneer and pulse it in a blender until smooth. Add in the cream, sugar, salt and vanilla extract and pulse it 2-3 times until combined.
  7. Take a small cup and mix the gelatin with 1/4 cup water and set aside for 5 minutes. The gelatin will absorb all the water and puff up. After 5 minutes heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
  8. Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave it to set in the refrigerator for 6-8 hours.
  9. For the topping
  10. Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it to the the cake.
  11. Serve the cake chilled!

Notes

Milk – Its preferable to use full fat milk for making yogurt and paneer.
I spread an old newspaper on the kitchen counter top while making this recipe, so after the spills etc….cleanup is easier.

  • Category: Dessert
  • Cuisine: Fusion

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Rads says

    January 1, 2021 at 3:20 am

    Hey thanks for the recipe. It’s really nice, sets beautifully too. However, while serving and cutting the cake it starts to melt a bit , and doesn’t look that nice with guests around . Starts getting soft. What to do?

    Reply
    • Suguna Vinodh says

      January 4, 2021 at 8:22 pm

      You can add 1/4 teaspoon more gelatin for a sturdy cake.

      Reply
  2. Nidhi Mehta says

    December 17, 2020 at 2:01 am

    Hey lovely recipe. I made it using agar agar and it has set well🥰. Tag you on insta

    Reply
    • Suguna Vinodh says

      December 18, 2020 at 12:03 am

      Thank you so much.

      Reply
  3. Bhavneet says

    July 20, 2020 at 1:09 am

    Hi
    Thankq for the recipe, it was really tasty.. i tried with mangoes and it was really yummy..But i have a question that my cheesecake doesn’t set properly. Is there difference between the gelatine? Can i add a little more gelatine in the cheesecake? What is that im doing wrong coz im following all the steps which are given.

    ★★★★

    Reply
    • Suguna Vinodh says

      July 20, 2020 at 3:03 am

      You need to soak the gelatin and then heat it for it to activate. Did you make it accordingly?
      This recipe uses 1.75 TBS gelatin

      Reply
      • Bhavneet says

        July 20, 2020 at 3:50 pm

        I used 1 and 3/4 tbsp gelatin.. With same procedure. The recipe says so.

        Reply
  4. chetna says

    June 27, 2020 at 10:40 pm

    can we do the same with cherries as well?

    ★★★★

    Reply
    • Suguna Vinodh says

      June 27, 2020 at 11:02 pm

      Never tried with cherries but pitted cherries will definitely work I think.

      Reply
  5. Mahema says

    May 25, 2020 at 1:33 am

    Thanks for this wonderful recipe. I am going to try this with mango this coming week. Will definitely let you know how it turns up.

    Reply
  6. Sangita Bhattachejya says

    March 4, 2020 at 2:59 pm

    Hii ..want to make this cheesecake to tonight ..planning to buy set curd n hung after that ..pls suggest how much set curd should I buy?thanks

    Reply
  7. Surya says

    August 5, 2019 at 8:04 pm

    Hi Mam… Am a fan of your recipes…i love cheesecake..i want to try your recipe… Can you tell me which brand of gelatin you see using for this recipe and where you get it…( Online or which shop in Bangalore).. Thanks in advance for your response

    Reply
  8. Neha Shrirao Mehta says

    December 16, 2018 at 2:16 am

    This is the best cheese cake recipe I’ve read.. it’s difficult to get cream cheese in India and it’s very expensive too! Besides this one is so much healthier 😊
    I just have one doubt, whether agar agar can b used as an alternative to gelatin and if yes, what’s the proportion. I’m also guessing that the topping can b varied with the filing remaining same.
    Roomba Nandri!

    Reply
    • Suguna Vinodh says

      December 16, 2018 at 4:23 pm

      Agar Agar sets at room temperature whereas gelatin sets at a much less temperature. Agar Agar wont work in this recipe.

      Reply
  9. Sayontini sengupta says

    December 5, 2018 at 1:55 pm

    How to transfer the cake from the mould to the plate?

    Reply
    • Suguna Vinodh says

      December 6, 2018 at 1:31 pm

      The cake is set in a removable cake ring. The normal cake pan wont work.

      Reply
      • Neha Shrirao says

        December 19, 2018 at 8:01 pm

        Thanks so much for your inputs!

        Reply
  10. Usha Rajendran says

    November 24, 2018 at 12:55 am

    Just made the cake and put it in the refrigerator. I have already added the blueberry syrup to the cake which is in the pan. Should the syrup be added to the cake when it is in the pan or after removing it from the pan as in your picture. Or is the picture the end product. Please clarify . Not yet tasted it. Will give another feedback after tasting it.

    Reply
    • Suguna Vinodh says

      November 24, 2018 at 1:51 pm

      The syrup is added after the cheese cake has set.

      Reply
      • Usha Rajendran says

        November 25, 2018 at 3:04 pm

        One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. I made a really big cake with double the proportions. Thanks!! Should we remove the cake from the pan and placing it on a plate before adding the syrup and after setting?

        ★★★★★

        Reply
        • Suguna Vinodh says

          November 26, 2018 at 1:56 am

          Yes Usha. Thats correct. The syrup is added at last.

          Reply
      • Usha Rajendran says

        November 25, 2018 at 3:07 pm

        One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. I made a really big cake with double the proportions. Thanks!! Should the syrup be added after removing the set cake from the pan?

        ★★★★★

        Reply
      • Usha Rajendran says

        November 25, 2018 at 8:06 pm

        If I want to make chocolate cheesecake , when should I add the cocoa powder?

        Reply
    • Usha Rajendran says

      November 25, 2018 at 3:02 pm

      One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. Inadequate really big cake with double the proportions. Thanks!!

      Reply
  11. Gurpreet says

    July 9, 2018 at 9:08 pm

    I tried it exactly as described and put the final product i. Fridge for over 8 hours but the mixture did not set and stayed liquidy. Not sure what went wrong.😔 please clarify do we put it in freezer or fridge?

    Reply
    • Suguna Vinodh says

      July 9, 2018 at 10:25 pm

      did you melt the gelatin after soaking?

      Reply
      • Gurpreet says

        July 10, 2018 at 7:35 pm

        Yes i did. Soaked for 5 minutes then microwave for 30 seconds

        Reply
        • Suguna Vinodh says

          July 10, 2018 at 9:17 pm

          I am not sure why the cheesecake has not set as you have followed the recipe. This recipe has been tried many times by our readers to complete success.

          Reply
    • Suguna Vinodh says

      July 9, 2018 at 10:26 pm

      Its kept in the fridge, correct gelatin proportions will make the cheese cake set.

      Reply
      • Alifiys says

        August 31, 2018 at 2:05 am

        Pls advise how much grams of curd to be used if not set at home.

        Reply
  12. cheshta says

    May 26, 2018 at 8:38 pm

    Can i also add in a dollop or more of cream cheese, will it do any harm to the recipe? Or make it creamier.

    Reply
  13. Aastha says

    May 8, 2018 at 2:12 pm

    Hi Suguna.
    I have a question. Instead of blueberries, which other fruit can be used for a cheesecake?

    ★★★★

    Reply
    • Suguna Vinodh says

      May 10, 2018 at 12:41 am

      Strawberries, mango, cherries, orange compote, lemon curd, chocolate etc… all make for a great topping!

      Reply
  14. Bansari Vashi says

    April 4, 2018 at 12:14 am

    Hey Suguna,

    I like all your recipes. I tried many and all were excellent. Everybody liked a lot.

    Would you please tell me how to make yogurt? If I am not wrong, add 1 or half spoon of curd into the milk and keep it overnight to setup. Is this the same process or something different?

    Thanks,
    Bansari

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 6, 2018 at 10:26 pm

      Hi Bansari, What you mentioned is correct. 1/2 spoon of yogurt for a liter of milk will work in hot climates. Use warm milk.

      Reply
  15. Ketan says

    March 26, 2018 at 1:06 am

    A great recipe! I had to make it for 20 people so I had to increase all the measurements accordingly, and it turned out awesome. Made it with strawberries instead of blueberries

    Thanks for the recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 26, 2018 at 2:50 pm

      Thank you!

      Reply
  16. Poorni says

    February 26, 2018 at 4:12 am

    Hi Suguna
    I want to try this recipe, is there an alternate to gelatin? Or is it mandatory to be used?
    Thank you

    Reply
    • Suguna Vinodh says

      February 26, 2018 at 9:22 pm

      Gelatin is what will help the cake set. It will be liquidy otherwise.

      Reply
  17. VP says

    January 26, 2018 at 8:43 am

    Where do you get frozen blueberries in Bangalore?Can we use dried blueberries instead of the frozen ones? If so,does a juice need to be added?

    Reply
    • Suguna Vinodh says

      January 27, 2018 at 10:32 pm

      We get frozen blueberries in big super markets in the frozen section.

      Reply
  18. Lillian says

    January 23, 2018 at 3:24 am

    Please let me know how many cups paneer is required for this recipe if I do not make it from milk as you suggested and how many servings is this recipe.

    Reply
  19. Anita says

    January 9, 2018 at 5:41 pm

    Hi Suguna,
    Can you please share the quantity of paneer and yoghurt should I want to replace with a Tetrapack
    Thanks,
    Anita

    Reply
  20. Suman says

    January 9, 2018 at 2:04 pm

    Thanks for the great recipe. I love cheesecake, and could not bake one due to the absence of an oven, and more importantly cream cheese. I tried some other versions, but it did not work well. After reading your recipe, I knew in my heart that it would work. I used 200 g Amul panner, and Mother Diary curd, and also added zest and juice of two limes into the mixture, because i like the tangy taste of sour cream in cheesecake. Also. i boiled the dried bluebrries in cranberry juice. And VIOLA! this is the best cheesecake i ever had in India! Thanks a lot for sharing your recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 9, 2018 at 3:02 pm

      Thank you Suman. Glad you liked it!

      Reply
  21. Thomas says

    August 20, 2017 at 11:19 am

    Great post! Have nice day ! 🙂 hwofb

    Reply
  22. Shakun says

    July 27, 2017 at 9:49 am

    Dear
    For how long we can keep this cake if I want to make 2-3 layers of this cake .. so was thinking of making each layer each day

    Reply
    • Suguna Vinodh says

      July 27, 2017 at 1:12 pm

      I dont think this cake is suitable for layering as its very fragile. Its good stored in the fridge for 2 days from the time its made.

      Reply
  23. Satheesh Kumar says

    July 26, 2017 at 3:46 pm

    Where has this cake been all my life? I made this recipe just as directed the cake is out of this world fantastic!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 26, 2017 at 7:45 pm

      Thank you!

      Reply
  24. R says

    May 20, 2017 at 4:34 am

    Will it come of the cake pan easily ?

    Reply
    • Suguna Vinodh says

      May 21, 2017 at 3:37 am

      Its made with removable cake pan / cake ring or a springform pan.. not regular cake pan.

      Reply
  25. NUPUR says

    May 11, 2017 at 6:00 pm

    Hi suguna,
    Came across your recipe, and I immediately want to try it. Have never make cheesecake using hung curd before. Could you please tell me if the card can be tasted in the end product? Thanks in advance
    Best

    Reply
    • Suguna Vinodh says

      May 13, 2017 at 3:24 pm

      Yes Nupur. The slight creamy sourness can be tasted.

      Reply
  26. Shailee Rupani says

    April 20, 2017 at 4:57 pm

    Is this half kg recipe measurements???

    ★★★★★

    Reply
  27. Hannah says

    April 10, 2017 at 1:48 am

    Hi Suguna,

    Thank you so much for your recipe. My first attempt at cheesecake was a success. I halved the recipe and it worked well.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 10, 2017 at 12:31 pm

      thank you!

      Reply
  28. Dhwani Jain says

    April 9, 2017 at 6:05 pm

    Hey
    Can I replace gelatin with agar agar? And if possible pls tell the quantity of agar agar that can be used
    Thank u?

    Reply
  29. Ana says

    February 18, 2017 at 11:25 pm

    I have tin blueberries how can I use the. Should I have to book them or use directly. I would be using them for the first time, and also SuganSugana if I have to use cheese cream then what should I have to omit, cause I have it and I want to make use of it. Please let me know. I love your bakery items.

    Reply
    • Suguna Vinodh says

      February 18, 2017 at 11:50 pm

      This recipe does not use cream cheese. You can drain the blueberries and proceed with the recipe.

      Reply
  30. Haritha says

    February 4, 2017 at 1:52 pm

    Hi Suguna,

    I want to try this recipe and this is the first time I am making a cheese cake, keeping my fingers crossed and hoping it comes out well. Thank you for the recipe. I want to know how much of hung curd to use approximately. I get less hung curd for cows milk than compared to buffalo milk. Thank you

    Reply
    • Suguna Vinodh says

      February 5, 2017 at 3:08 pm

      I prefer cows milk.

      Reply
  31. Nidhi Vij says

    January 25, 2017 at 8:57 pm

    What to do if the cake is not setting should I add gelatin again… Pls guide

    Reply
    • Suguna Vinodh says

      January 25, 2017 at 9:50 pm

      Why is the cake not setting? This is a tried and tested recipe and if the measurement was followed exactly, the cake would set perfectly.
      Try allowing it to set for 5-6 hours minimum.
      Sadly nothing can be done if it doesn’t set even after 6-8 hours.
      You can freeze it and have as ice cream instead.

      Reply
  32. tharangini says

    November 28, 2016 at 5:27 pm

    Measurement of 1 cup in ml please

    Reply
    • Suguna Vinodh says

      November 28, 2016 at 6:01 pm

      Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

      Reply
  33. Arpita Karmakar says

    October 20, 2016 at 4:14 am

    hey saguna,

    Can I skip the cream part and just use paneer, curd and gelatin?

    will the cake set?

    ★★★★

    Reply
    • Suguna Vinodh says

      October 20, 2016 at 7:25 pm

      Hi Arpita,
      I have never tried without cream. You will need to use cream else the cake will be very thick and solid. You wont get the velvety mouthfeel.

      Reply
  34. RAHNA BINU says

    October 18, 2016 at 3:07 am

    Dear Kannamma akka
    Thank you so much for this recipe. I love to prepare cake but we don’t have an oven in home. Today I get a solution for that problem. I’ll make the cake soon.

    ★★★★

    Reply
  35. Jenny Francis Fernandes says

    May 26, 2016 at 10:01 pm

    Hi there… I liked your recipe very much.. M gonna try it tomorrow. Got a small party… I wanted to know about the paneer.. you said we need to make paneer out of750 ml milk.. since we get fresh paneer here, cud you plz tell me how much paneer does 750 ml milk make… thanks
    Jenny

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 26, 2016 at 10:15 pm

      About a cup!

      Reply
  36. Suryadodi says

    May 18, 2016 at 10:39 pm

    Thank you Suguna will try and say you soon

    Reply
  37. Suryadodi says

    May 17, 2016 at 4:08 am

    If I dint get the digestive biscuit which biscuit it suits and if I hang the curd for 3 hrs will it get soo sour is this a fool proof recepie planned to make it for my Mother in law birthday so little nervous. Can I use pineapple instead of berries or can I use grated black chocolate on top

    Reply
    • Suguna Vinodh says

      May 17, 2016 at 9:31 am

      Hi Suryadodi. You can hang the curd and keep it in the fridge at all times so it does not go sour. You can use marie biscuits instead of digestive biscuits. You can use any fruit of your choice and it works. Yes. This recipe is fool proof but please follow the measurements exactly as mentioned in the recipe to be successful.

      Reply
  38. BhuvanaRanjit says

    May 9, 2016 at 7:06 pm

    HI, YOUR RECIPE IS SIMPLY AWESOME. CAN GELATIN BE SIKKPED, IF SKIPPED WHAT WILL HAPPEN TO THE CAKE….. THANK U IN ADVANCE.

    Reply
    • Suguna Vinodh says

      May 9, 2016 at 10:52 pm

      The cake wont set if you skip gelatin!

      Reply
  39. AMJ says

    March 18, 2016 at 2:27 pm

    How of much ml of hung curd did you use? How much ml of curd available in the store should be used to obtain the same?

    ★★★★★

    Reply
  40. Purvi says

    February 29, 2016 at 2:13 pm

    Can we use any other ingredient to substitute blueberry?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 29, 2016 at 4:52 pm

      Sure. Any fruit will work. strawberry, peaches, mangoes…

      Reply
  41. Sushma says

    January 22, 2016 at 4:36 pm

    Hi. That’s a nice blog you have. Can you please let me know how much of Britannia cream cheese to use in this recipe instead of curd & paneer. Thanks in advance.

    Reply
    • Suguna Vinodh says

      January 22, 2016 at 11:21 pm

      I have never used store bought cream cheese for this recipe Sushma. SO I am not sure.

      Reply
    • Pradeep says

      February 29, 2016 at 1:02 am

      Hi Sushma,
      I hope it will work…

      Any Cream Cheese you can use instead of paneer….(150gm to 200gm), but hung curd is a must….

      ★★★★★

      Reply
  42. Divya says

    January 4, 2016 at 11:42 am

    Hi.. Your cheesecake looks yum.. Iam gonna try it. But I wanted to know if it works well with store bought paneer? And how much paneer would it want? Like if u made paneer by splitting the 750 ml milk how much paneer does it give?

    Reply
    • Suguna Vinodh says

      January 4, 2016 at 1:08 pm

      I find store bought paneer to be very hard Divya. It doesnt give the velvety mouthfeel. Home made paneer is the best for this recipe.

      Reply
  43. Pranali says

    December 23, 2015 at 1:42 pm

    Hey Suguna,

    This is a very interesting recipe and I am eagerly waiting to try it out.
    I had a doubt.. Can gelatine be substituted with China grass (agar agar) and if yes, what should be the proportion.

    Thank You 🙂

    Reply
    • Suguna Vinodh says

      December 23, 2015 at 2:36 pm

      Agar Agar sets at room temperature whereas gelatin sets at a much less temperature. Agar Agar wont work in this recipe.

      Reply
    • Pranali says

      December 23, 2015 at 3:06 pm

      okay. Will work with gelatin then.

      Thanks a lot. 🙂

      Reply
  44. Linz says

    December 22, 2015 at 2:58 pm

    Hi suguna.. Im a regular follower of your blog.. Your recipes are awesome…
    How long will the cheese cake stay at room temparature, without loosing its shape.. if i want to take it to another place…

    Reply
    • Suguna Vinodh says

      December 22, 2015 at 4:21 pm

      Thank you Linz. If you want to take it to another place, my advice would be this. Keep in the freezer for a couple of hours and then take it. It should stay well for couple of hours.

      Reply
  45. thanvi says

    October 26, 2015 at 3:52 am

    you are just awesome kannamma…u r the best and simple cook i have ever seen..may god bless

    Reply
    • Suguna Vinodh says

      October 26, 2015 at 5:55 pm

      Thank you so much Thanvi. Your words mean a lot to me.

      Reply
  46. Chitra says

    October 20, 2015 at 2:51 pm

    Dear, the cake batter should be kept in freezer or just refrigerate?

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 21, 2015 at 11:06 am

      Hi Chitra, It needs to be kept in the refrigerator.

      Reply
  47. ramya says

    October 6, 2015 at 12:24 am

    I will definitely try this recipe. Looks delicious

    Reply
  48. aparna says

    May 16, 2015 at 1:19 am

    woww thanks for recipe.. Planning to make this by next week for my husband bday.. I don’t have oven… This receipe is awesome … Where can I get blueberry and removable cake pan in chennaI?
    I don’t have oven so can I melt gelatin in normal stove??? If yess how,??

    ★★★★★

    Reply
    • suguna vinodh says

      May 16, 2015 at 7:51 am

      I am sorry. I am not aware of where you can source these in chennai. Gelatin u can use double boiler method. Heat water in a pan and place the gelatin cup inside the water and stir until melted.

      Reply
  49. kavita says

    May 14, 2015 at 12:52 pm

    Can I avoid gelatin? If yes, then whats the option n result?

    Reply
    • suguna vinodh says

      May 14, 2015 at 9:57 pm

      You can use agar agar. But I doubt if it will work in this recipe as agar agar sets at room temperature.

      Reply
  50. VIDYA says

    May 14, 2015 at 1:24 am

    Looks yumm !! I am going to try this soooon… If using set curd available in stores then how much do I take ?

    Reply
    • suguna vinodh says

      May 14, 2015 at 2:57 am

      Hi Vidya, I have not tried it with set curd but 350 ml will be good I think. That’s my guess. Fresh yogurt tastes well for this recipe. Hope this helps!

      Reply
  51. Hanan says

    May 13, 2015 at 9:15 pm

    Do you have a recipe with Philadelphia cheese ? Thanks ! 🙂

    ★★★★★

    Reply
    • suguna vinodh says

      May 13, 2015 at 11:05 pm

      Will post one soon Hanan!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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