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Chilled Blueberry Cheesecake


  1. Threptin Lite diskettes – 24 nos. 
  2. Unsalted butter 30 to 40 gms 
  3. Mascarpone cheese – 180 gms
  4. Thick set custard – 200 gms
  5. Whipped cream – 50 gms
  6. Blueberry pulp – 60 gms 
  1. Dust around 10 Threptin Lite diskettes and mix well with unsalted butter.
  2. Prepare a base with the above on a square mould and the base must be with a thickness of 2 to 2.5 mm.
  3. Prepare a mixture with Mascarpone Cheese, set custard, whipped cream and some blueberry pulp.
  4. Spread the mixture evenly on the mould.
  5. Refrigerate to set for a few hours.
  6. Take out and smear blueberry pulp on top.
  7. Decorate the sides of the cake with Threptin Lite diskettes.