Eggless Blueberry Cheesecake
Bold Badger

Eggless Blueberry Cheesecake

A creamy, smooth eggless blueberry cheesecake with a buttery biscuit crust and luscious berry compote topping - the perfect comfort dessert.

583Min
8Servings
485Cal
HardLevel
VegetarianKid friendlyvegetarian
#cheesecake#blueberry#eggless#dessert#baking#homemade

Equipment

Oven
Springform pan
Blender
Mixing bowl
Electric whisk
Heavy-bottomed saucepan
Stove
Serving plate

Ingredients

Crust

digestive biscuits (crushed)

225 g

butter (melted)

85 g

Filling

cream cheese (softened)

340 g

cream

120 ml

condensed milk

300 ml

cornflour

20 g

vanilla extract

10 ml

lemon zest

3 g

Topping

fresh blueberries

150 g

caster sugar

38 g

cornflour

10 g

lemon juice

15 ml

water

60 ml

Instructions

1

Preheat oven and prepare pan

Preheat the oven at 160°C and prepare a 6-inch springform pan.

10 min160°C
2

Crush biscuits and mix crust

In a mixer, add digestive biscuits and crush them. Add melted butter and mix well.

5 min
Crush biscuits finely for a better crust texture
3

Press crust into pan

Transfer the biscuit crumbs into a 6-inch springform pan and press them down evenly.

5 min
Use the back of a spoon to press evenly
4

Whip cream cheese

In a large bowl add cream cheese, use an electric whisk and smoothen until light and fluffy.

5 min
Make sure cream cheese is at room temperature for best results
5

Mix filling ingredients

Add cream, condensed milk, cornflour, vanilla and lemon zest. Mix everything well.

5 min
6

Pour filling into crust

Transfer the batter into the mould with biscuit base.

2 min
7

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.

3 min
Water bath ensures even baking and prevents cracking
8

Bake cheesecake

Bake the cheesecake for 45-50 minutes or until sides get firm and centre jiggles a little.

50 min160°Ctimer 50 min
The center should still jiggle slightly - it will set as it cools
9

Cool and refrigerate

Once the cheesecake comes to room temperature, transfer it to the fridge and let it chill for 7-8 hours.

480 mintimer 480 min
10

Prepare blueberry compote

Transfer the blueberries to a heavy bottomed saucepan with sugar, cornflour slurry, lemon juice and water.

3 min
11

Cook blueberry compote

Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring over the cheesecake.

10 minMedium heattimer 10 min
Stir occasionally to prevent sticking
12

Assemble and serve

Spread the cooled blueberry compote evenly over the chilled cheesecake and serve.

5 min

Storage

Fridge: 5 days
Freezer: 30 days
Reheat: Serve chilled - do not reheat

Store covered in the refrigerator. The cheesecake can be frozen without the topping for up to a month.

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