Eggless Blueberry Cheesecake
A creamy, smooth eggless blueberry cheesecake with a buttery biscuit crust and luscious berry compote topping - the perfect comfort dessert.
Equipment
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
Preheat oven and prepare pan
Preheat the oven at 160°C and prepare a 6-inch springform pan.
Crush biscuits and mix crust
In a mixer, 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, use an electric whisk and smoothen until light and fluffy.
Mix filling ingredients
Add cream, condensed milk, cornflour, vanilla and lemon zest. Mix everything well.
Pour filling into crust
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.
Bake 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.
Prepare blueberry compote
Transfer the blueberries to a heavy bottomed saucepan with sugar, cornflour slurry, lemon juice and water.
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.
Assemble and serve
Spread the cooled blueberry compote evenly over the chilled cheesecake and serve.
Original recipe
Storage
Store covered in the refrigerator. The cheesecake can be frozen without the topping for up to a month.
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