Low fat blueberry cheese cake

Ingredients

• 2 1/2 cups low fat milk paneer processed in a mixer till smooth
• 1 cup well beaten thick low fat yoghurt
• 1/2 cup cane sugar
• 1 cup blueberry in syrup
• 10 g agar agar
• 1 cup water
• a few vanilla drops
• 1 cups Marie digestive biscuit
• 1/2 cup crushed toasted hazelnuts
• 1/2 cup salted butter
• 1 cup blue berries
• 1/3 cup syrup from the blueberry tin
• 2/3 cup icing sugar
• 2 tsp cornflour

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Preparation

• Pulse the biscuit in the mixer coarsely. Mix the butter with the biscuit and hazelnuts and pat it firmly on the base of a clean and dry 8 inch spring-form pan. Refrigerate for at least 15 minutes.
• Soak the agar agar in the water for at least 2 hours. Pulse in the mixer and keep aside. Beat the paneer, yoghurt and sugar in a large bowl with the vanilla drops. Heat the pulsed agar-agar and keep stirring it.
• Place a small drop on a plate and check if the agar-agar gels up. Heat the blue berry in syrup too on another flame, since you need to mix it with the agar-agar. Slowly pour it into the hot blue berry syrup. Mix it well.
• Add it to the paneer, yoghurt & sugar mix. Whisk it as you add. Pour it on the prepared base. Refrigerate it uncovered for 1-2 hours at least or until it feels firm when touched, before you add the glaze.
• Heat the blueberries and icing sugar until it starts to boil. Stir the corn flour in the cold syrup and pour slowly in the hot blueberries mix. Stir till it thickens. Cool and spread on the set cheesecake. Refrigerate uncovered for another hour.
• To serve run a knife along the edges of the cheese cake and remove from the spring form pan. Slice and serve in individual plates.