http://www.RachanaMuni.cooking/

Rachana Muni, New York, NY (2025)

09/06/2024

WOULD YOU EAT THIS TREMENDOUS CRISPY COD & GOLDEN ONION RINGS PLATTER 🐟🧅🍽️
Ingredients:
For the Crispy Cod:
4 cod fillets (6 oz each)
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup cornmeal
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 large eggs
Vegetable oil (for frying)
For the Golden Onion Rings:
2 large onions, sliced into rings
1 cup buttermilk
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp baking powder
Salt and pepper, to taste
Vegetable oil (for frying)
Instructions:
Prepare the Onion Rings:
Soak the onion rings in buttermilk for at least 30 minutes (or overnight) in the refrigerator.
In a large bowl, mix together the flour, panko breadcrumbs, paprika, garlic powder, onion powder, baking powder, salt, and pepper.
Remove the onion rings from the buttermilk and coat them in the flour mixture. For extra crispiness, you can dip them back into the buttermilk and coat again in the flour mixture.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Prepare the Crispy Cod:
In a shallow dish, combine the flour, panko breadcrumbs, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
In another shallow dish, beat the eggs.
Dredge each cod fillet in the flour mixture, then dip into the beaten eggs, and coat again with the flour mixture.
Heat vegetable oil in a large skillet over medium-high heat. Fry the cod fillets for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Serve:
Arrange the crispy cod fillets and golden onion rings on a platter. Serve with your favorite dipping sauces, such as tartar sauce or ketchup.

09/06/2024

Walnut Banana Caramel Cake 🧡🍰🍌
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 to 3 large eggs
1 to 2teaspoon vanilla extract
1/2 cup sour cream
3 to 5 ripe bananas, mashed depending on size
1 to 1 1/2 cup chopped walnuts
1/2 cup caramel sauce
Additional walnut halves for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Remember you can always add as much as you feel like.
Add the flour mixture to the butter mixture WITH the sour cream. Stir in the mashed bananas and chopped walnuts.
Divide the batter evenly among the prepared cake pans Bake for 30-35 minutes.... insert a toothpick - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the cakes are cool, spread a layer of caramel sauce on top of each layer, stacking them as you go.
Frost the outside of the cake with additional caramel sauce and garnish with walnut halves.

09/06/2024

🍓🍓Exquisite No-Bake Tropical Delight Cake 🍓🍓

Ingredients:
For the Base:

2 cups of crushed coconut cookies
1/3 cup coconut oil, melted
1 teaspoon sea salt
For the Creamy Layer:

16 ounces mascarpone cheese, at room temperature
1/2 cup powdered sugar
8 ounces whipped coconut cream
1 teaspoon coconut extract
For the Exotic Toppings:

3 to 4 ripe bananas, sliced
1 (20-ounce) can diced mangoes, drained
20 ounces kiwis, sliced
8 ounces whipped coconut cream
1/2 cup macadamia nuts, chopped
Passion fruit syrup
Directions:
Prepare the Base:

Blend the crushed coconut cookies, melted coconut oil, and sea salt.
Press the mixture into a greased 9×13-inch dish.
Place in the fridge to chill.
Create the Creamy Layer:

Beat the mascarpone cheese, powdered sugar, and coconut extract until smooth.
Gently fold in the whipped coconut cream.
Spread this mixture evenly over the chilled crust.
Add the Exotic Toppings:

Layer the sliced bananas, drained mangoes, and sliced kiwis over the creamy layer.
Top it Off:

Spread the whipped coconut cream over the layered fruits.
Drizzle with passion fruit syrup and sprinkle with chopped macadamia nuts.
Chill and Serve:

Cover and refrigerate for at least 4 hours or overnight to set.
Slice and enjoy the tropical delight!
Details:
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes (including chilling time)
Calories: 350 kcal per serving
Servings: 12 servings

09/06/2024

🍌 Are you ready for a slice of chocolate heaven? 🍫

Feast your eyes on this Banana Split Chocolate Drip Cake—a decadent combination of rich chocolate, fresh bananas, and a hint of nostalgia!

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water

For the Banana Cream Filling:

• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Topping:

• 1 cup whipped cream
• Sliced bananas
• Maraschino cherries
• Chocolate chips
• Crushed nuts
• Chocolate shavings

Instructions:

1. Bake the chocolate cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Stir in hot water. Divide batter evenly among the pans and bake for 25-30 minutes. Cool completely.
2. Prepare the banana cream filling: Whip the heavy cream until stiff peaks form. Fold in mashed bananas, powdered sugar, and vanilla.
3. Make the ganache: Heat the heavy cream until it just begins to simmer. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
4. Assemble the cake: Layer the cakes with banana cream filling in between. Pour ganache over the top, allowing it to drip down the sides.
5. Top it off: Decorate with whipped cream, banana slices, cherries, chocolate chips, crushed nuts, and chocolate shavings.

Prep Time: 45 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices

Kcal: 550 kcal per slice | Servings: 12

09/04/2024

Blueberry Chocolate Lavender Dream Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh blueberries
1/2 cup semisweet chocolate chips
1 tablespoon dried lavender buds
1/2 cup heavy cream

Directions:

Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to ensure easy removal of the cake.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix. Gently fold in the fresh blueberries, semisweet chocolate chips, and dried lavender buds.

Step 5: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6: Prepare Lavender Cream
While the cake is baking, heat the heavy cream in a small saucepan over medium heat. Once it begins to simmer, remove from heat and add the dried lavender buds. Let the lavender steep in the cream for 5 minutes to infuse the flavor. After 5 minutes, strain the cream to remove the lavender buds and allow the cream to cool slightly.

Step 7: Infuse Cake with Lavender Cream
Once the cake is done, use a fork or toothpick to poke holes all over the top of the cake. Slowly pour the lavender-infused cream over the cake, allowing it to soak into the holes. This will add moisture and enhance the lavender flavor throughout the cake.

Step 8: Cool and Serve
Let the cake cool completely in the pan before serving. This allows the flavors to meld together beautifully. Once cooled, slice and enjoy this unique and delightful dessert.

Prep Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: 50 minutes
Calories: ~300 kcal per serving
Servings: 12

09/04/2024

🍋 𝐋𝐞𝐦𝐨𝐧 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐋𝐚𝐲𝐞𝐫 𝐂𝐚𝐤𝐞 🍋

Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Fresh blueberries for garnish

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
6. Gently fold in the fresh blueberries.
7. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
11. Place one cake layer on a serving plate, spread frosting on top. Repeat with the remaining layers.
12. Frost the top and sides of the cake. Garnish with fresh blueberries.
13. Chill the cake for 30 minutes before serving.

Prep Time: 30 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 slices

09/04/2024

Key Lime Pie Cheesecake Piña Colada 🍋
Ingredients:

2 oz coconut rum
1 oz pineapple juice
1 oz cream of coconut
1/2 cup key lime juice
1/4 cup cream cheese
Ice cubes
Whipped cream
Lime zest
Graham cracker rim
Instructions:

In a blender, combine coconut rum, pineapple juice, cream of coconut, key lime juice, cream cheese, and ice cubes. Blend until smooth.
Rim the glass with crushed graham crackers.
Pour the mixture into the glass.
Top with whipped cream and a sprinkle of lime zest.
🍋 Enjoy the refreshing and tangy Key Lime Pie Cheesecake Piña Colada! 🍋

09/04/2024

Chocolate Mousse Cake 🍫

This Chocolate Mousse Cake is a decadent treat that combines a rich chocolate cake with creamy chocolate mousse and a glossy ganache glaze. Perfect for special occasions or when you want to indulge in a chocolate lover’s dream!

Ingredients
For the Chocolate Cake:

3/4 cup (94 g) unbleached all-purpose flour
3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
3 ounces (85 g) plain whole milk yogurt, room temperature
1/4 cup (60 ml) coffee, room temperature
3 tablespoons (45 ml) flavorless oil (e.g., vegetable oil)
1/2 teaspoon vanilla extract
For the Chocolate Mousse:

8 ounces (226 g) semi-sweet chocolate bars, finely chopped
2 1/4 cups (540 ml) heavy whipping cream, cold, divided
4 large egg yolks
1/4 cup (50 g) granulated sugar
1 teaspoon (3 g) unflavored gelatin powder
2 tablespoons (30 ml) cold water
1 teaspoon vanilla extract
For the Chocolate Ganache Glaze:

8 ounces (226 g) semi-sweet chocolate, finely chopped
1 cup (240 ml) heavy whipping cream
1 tablespoon (14 g) unsalted butter, softened (optional)
For the Whipped Chocolate Buttercream:

1 cup (226 g) unsalted butter, room temperature, slightly firm to touch
2 cups (220 g) confectioners’ (powdered) sugar, sifted
1/4 cup (20 g) unsweetened Dutch-processed cocoa powder
2-3 tablespoons (30-45 ml) heavy whipping cream, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
For Assembly:

Chocolate pearls (optional)
Instructions
Prepare the Chocolate Cake:

Preheat Oven: Preheat oven to 350°F (175°C). Grease and line the base of an 8 or 9-inch springform pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream Wet Ingredients: In a stand mixer bowl (or using a hand mixer), beat oil and sugar together until fluffy, about 1-2 minutes. Mix in yogurt, then beat in the egg until fully incorporated.
Combine Ingredients: Reduce mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with dry ingredients. Mix until just combined.
Bake Cake: Spoon batter into prepared pan. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 45-60 minutes. Level the cake with a serrated knife and return it to the springform pan.
Prepare the Chocolate Mousse:

Dissolve Gelatin: In a small bowl, add cold water and sprinkle gelatin over it. Let sit for 5 minutes.
Make Custard: Whisk egg yolks and sugar until thickened. Heat 1 cup heavy cream in a saucepan until steaming but not boiling. Whisk the hot cream into the egg mixture slowly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon, about 4-5 minutes (temperature should be 167-170°F / 75-77°C). Strain custard through a sieve into a bowl. Whisk in dissolved gelatin, chopped chocolate, and vanilla extract. Cool to room temperature, whisking occasionally.
Whip Cream: Whip remaining heavy cream to soft peaks. Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream.
Assemble Mousse Layer: Spoon mousse over the cooled, leveled chocolate cake. Smooth with a spatula. Refrigerate for 4-6 hours or overnight to set.
Prepare the Chocolate Ganache Glaze:

Make Ganache: Place chopped chocolate in a bowl. Heat heavy cream until steaming and pour over chocolate. Let sit for 1 minute, then whisk until smooth. Whisk in softened butter if using.
Glaze Cake: Chill the mousse cake in the freezer for 30 minutes. Place the cake on a parchment-lined baking sheet. Pour the ganache over the cake, spreading with an offset spatula if needed. Let set for 10-15 minutes in the fridge.
Prepare the Whipped Chocolate Buttercream:

Cream Butter: Beat butter until fluffy. Gradually mix in powdered sugar and cocoa powder until well combined. Add vanilla extract and heavy cream, adjusting the consistency as needed.
Frost Cake: Pipe medium-sized dollops of buttercream on top of the glazed mousse cake. Decorate with chocolate pearls if desired.
Enjoy this decadent Chocolate Mousse Cake with layers of rich chocolate flavor and smooth mousse! 🍫🍰

Prep Time: 45 minutes | Bake Time: 24-26 minutes | Chill Time: 4-6 hours | Total Time: Approximately 6 hours | Servings: 12 slices

09/04/2024

Strawberry Kiwi Dream Cheesecake Delight 🥝🍓

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup diced strawberries
1/2 cup diced kiwi
For the Topping:

Sliced strawberries
Sliced kiwi
Kiwi and strawberry sauce (homemade or store-bought)
Instructions:

1. Preheat and Prep the Pan:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:

In a bowl, mix the graham cracker crumbs with the melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake for 10 minutes, then set aside to cool. 🍪🧈
3. Prepare the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar, sour cream, and vanilla extract, beating until fully combined.
Add the eggs one at a time, mixing well after each addition.
Gently fold in the diced strawberries and kiwi. 🧀🍓🥝
4. Assemble the Cheesecake:

Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula. 🍰
5. Bake the Cheesecake:

Bake in the preheated oven for 60-70 minutes, or until the center is set and slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool inside with the oven door cracked open for 1 hour to prevent cracking. 🌡️
6. Chill the Cheesecake:

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavors. ❄️
7. Add the Toppings:

Before serving, top the cheesecake with fresh slices of strawberries and kiwi.
Drizzle with kiwi and strawberry sauce for a burst of fruity flavor. 🍓🥝🍰
Prep Time: 30 minutes
Baking Time: 60-70 minutes
Total Time: Approximately 5 hours (including cooling and chilling)
Servings: 12 slices

Enjoy this creamy, fruity delight that's perfect for any occasion! 🌟

09/04/2024

Heavenly Moist Fruitcake

Ingredients:

1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
1/2 cup chopped nuts (walnuts, pecans, etc.)
1/2 cup orange juice

Directions:

Preheat oven: 325°F (165°C). Grease and flour a 9x5-inch pan.
Cream butter and sugar: In a large bowl, combine butter and sugar until light and fluffy.
Blend eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine mixtures: Gradually add dry ingredients to wet, mixing until combined.
Add fruit and nuts: Fold in chopped dried fruit and nuts.
Add orange juice: Pour over mixture, gently stir until well incorporated.
Bake: Pour into loaf pan, smooth top. Bake for 70-80 minutes. Cool in pan for 10 minutes, then on a wire rack.
Prep Time: 20 minutes | Cook Time: 80 minutes | Total Time: 1 hour 40 minutes | Servings: 12 | Kcal: 350 serving

09/04/2024

🍰 Yellow Velvet Oreo Cheesecake 🍰

Ingredients:

For the Crust:

2 cups Oreo crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 tablespoon yellow food coloring
1/2 cup crushed Oreos
For the Drip:

1 cup white chocolate chips
1/2 cup heavy cream
For Decoration:

Whipped cream
Mini Oreos
Yellow velvet cake crumbs
Sprinkles
Instructions:

1️⃣ Preheat the Oven:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2️⃣ Prepare the Crust:

In a bowl, mix Oreo crumbs and melted butter until combined.
Press the mixture into the bottom of the springform pan.
Bake for 10 minutes, then let it cool.
3️⃣ Make the Cheesecake:

Beat the cream cheese in a large bowl until smooth.
Add granulated sugar and mix well.
Beat in sour cream and vanilla extract.
Add eggs one at a time, beating well after each addition.
Mix in yellow food coloring and crushed Oreos.
4️⃣ Bake the Cheesecake:

Pour the cheesecake batter into the cooled crust, spreading it evenly.
Bake for 60-70 minutes, or until the cheesecake is set.
Turn off the oven and let the cheesecake cool with the oven door slightly open for 1 hour.
Refrigerate for at least 4 hours, or overnight before removing from the pan.
5️⃣ Prepare the Drip:

Heat white chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth.
6️⃣ Decorate the Cheesecake:

Drizzle the white chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
Decorate with whipped cream, mini Oreos, yellow velvet cake crumbs, and sprinkles.
Enjoy this delightful twist on a classic dessert! 🍰

Prep Time: 30 minutes
Baking Time: 60-70 minutes
Total Time: Approximately 5 hours (including cooling and chilling)
Servings: 12 slices

09/04/2024

White Chocolate Blueberry Cheesecake 🫐🍰

Enjoy a slice of creamy decadence with this White Chocolate Blueberry Cheesecake. It combines the richness of white chocolate with the fresh burst of blueberries for an irresistible treat!

Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup cornstarch
8 ounces white chocolate, melted and cooled
For the Blueberry Topping:
2 cups fresh blueberries
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions:
Prepare the Crust:

Combine graham cracker crumbs and melted butter in a bowl until well mixed.
Press the mixture into the bottom of a 9-inch springform pan.
Refrigerate while preparing the filling.
Make the Cheesecake Filling:

Beat cream cheese and granulated sugar together in a large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together sour cream and cornstarch until smooth.
Gradually add the sour cream mixture to the cream cheese mixture, mixing until well combined.
Gently fold in the melted white chocolate.
Bake the Cheesecake:

Pour the cheesecake batter over the chilled crust.
Place the springform pan in a larger baking pan.
Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (to create a water bath).
Bake at 325°F (165°C) for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven for about an hour.
Remove from the oven and refrigerate for at least 8 hours to chill completely.
Prepare the Blueberry Topping:

In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Bring to a simmer over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
Let the blueberry topping cool completely.
Assemble the Cheesecake:

Pour the cooled blueberry topping over the chilled cheesecake.
Refrigerate for at least 1 hour before serving.
Optional:
For a more intense blueberry flavor: Use frozen blueberries, thawed before making the topping.
Garnish: Fresh blueberries and a dollop of whipped cream.
For a richer flavor: Use white chocolate chips with a higher cocoa butter content.
This cheesecake is a delightful fusion of creamy white chocolate and vibrant blueberry topping, perfect for a special occasion or a delicious dessert! Enjoy! 🫐🍰

Rachana Muni

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