Eggless Blueberry Cheesecake
A creamy-smooth eggless blueberry cheesecake with a buttery biscuit crust and vibrant berry compote topping.
Equipment
Ingredients
Crust
digestive biscuits (crushed)
1.5 cup
butter (melted)
6 tbsp
Filling
cream cheese (softened)
1.5 cup
cream
0.5 cup
condensed milk
1 cup
cornflour
2 tbsp
vanilla extract
2 tsp
lemon zest
0.5 tsp
Topping
blueberries (fresh)
1 cup
caster sugar
3 tbsp
cornflour
1 tbsp
water
6 tbsp
lemon juice
1 tbsp
Instructions
Preheat oven and prepare pan
Preheat oven to 160°C and prepare a 6-inch springform pan.
Crush biscuits and mix with butter
In a food processor, add digestive biscuits and crush them. Add melted butter and mix well.
Press crust into pan
Transfer the biscuit crumbs into a 6-inch springform pan and press them down evenly.
Whip cream cheese
In a large bowl, add cream cheese and use an electric whisk to smoothen until light and fluffy.
Add remaining filling ingredients
Add cream, condensed milk, cornflour, vanilla and lemon zest. Mix everything well.
Transfer filling to pan
Transfer the batter into the mould with biscuit base.
Prepare water bath
Place the springform pan inside a larger baking dish and add hot water to the larger dish, filling it up to 1 inch, creating a water bath.
Bake the cheesecake
Bake the cheesecake for 45-50 minutes or until sides get firm and centre jiggles a little.
Cool and refrigerate
Once the cheesecake comes to room temperature, transfer it to the fridge and let it chill for 7-8 hours.
Cook blueberry compote
Transfer the blueberries to a heavy-bottomed saucepan with sugar, cornflour slurry, lemon juice and water.
Cool compote and top cheesecake
Cook until it comes to a slight boil and thickens. Set aside and allow it to cool completely before transferring over cheesecake and spreading evenly.
Original recipe
Storage
Store covered in refrigerator. Thaw frozen cheesecake overnight in fridge before serving.
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