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Eggless Blueberry Cheesecake

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A rich yet light eggless blueberry cheesecake that swirls frozen blueberries in a creamy filling, creating a delightful dessert.

Ingredients

Scale
  • 200 g plain digestive biscuits
  • 80 g salted butter (melted)
  • 400 g blueberries
  • 3 Tbsp cornflour
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • 750 g full fat cream cheese
  • 220 g caster sugar
  • 250 ml soured cream
  • 3 Tbsp plain flour
  • 300 g blueberries
  • 30 g sugar
  • 3 Tbsp lemon juice
  • 4 Tbsp water
  • 2 Tbsp cornflour

Instructions

  1. Start by preheating your oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs using a rolling pin or a food processor. In a bowl, mix the crushed biscuits with the melted salted butter until they resemble wet sand. Press this mixture firmly into the base of a springform pan to create a firm, even crust.
  2. In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add the caster sugar while continuing to beat. This process should yield a light and fluffy texture. Next, incorporate the soured cream, followed by the cornflour, plain flour, and lemon juice, mixing until completely blended and free of lumps.
  3. Gently fold in the first 400g of blueberries into the cream cheese mixture. This will provide delightful spots of fruity flavor throughout the cheesecake. Be gentle to keep the blueberries intact as much as possible.
  4. Pour the berry-cream cheese filling into the prepared crust, smoothing out the top with a spatula. Place the cheesecake in the preheated oven and bake for about 50 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. This will prevent cracking.
  5. While the cheesecake cools, simmer the remaining 300g of blueberries with sugar, lemon juice, water, and cornflour in a small saucepan over medium heat. Stir frequently until the mixture thickens and the blueberries burst, creating a beautiful, glossy topping.
  6. Once the cheesecake has cooled at room temperature, pour the warm blueberry topping over the cheesecake, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
  7. Once the cheesecake has set, it’s time to slice it up! Run a knife along the edge of the pan before releasing the springform. Cut into slices and serve each piece chilled, perhaps garnished with a sprig of mint or extra blueberries.

Notes

For best results, allow cream cheese to reach room temperature before mixing. Adjust sugar amounts to suit taste and feel free to experiment with different berries.

Nutrition

Find it online: https://lunarecipez.com/eggless-blueberry-cheesecake-recipe-frozen-berries/

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