Eggless Blueberry and White Chocolate Baked Cheesecake
Blueberries are just coming into season here in the UK so when I spotted a stack of boxes containing the little blue jewels I knew I had to have some. Berries remind me of everything summery and cheesecake is one of my favourite desserts. Eggless baked cheesecake is a rare and delicious treat, which I only make once in a while. I’ve been using Kurma Dasa’s wonderful recipe for years and the finished product is always breathtakingly yummy. As a child I used to read my mum’s copies of Great Vegetarian Dishes, Cooking with Kurma and Quick Vegetarian Dishes like they were storybooks; of course, admiring the stunning pictures was the most captivating and exciting part. As I grew older I was able to cook and sample the vast array of dishes showcased in these most treasured books, and the original version of this eggless baked cheesecake was one of the best I had ever tasted. Since then, I have been experimenting with the countless flavour combinations that there are. Blueberry and white chocolate? Win. I love how the berries burst in the oven and stain the pristine white of the soft cheese a shade of striking deep purple. Beautiful. P.S. I've also frozen this cheesecake whole and it still tastes great when defrosted (although the base may lose some of its crunch) but you can always make it ahead of time.
Total Steps
7
Ingredients
11
Tools Needed
4
Ingredients
- 1/4 cup butter, melted
- 2 1/2 cup digestive biscuits, crushed
- 500 gram ricotta cheese
- 500 gram cream cheese, at room temperature
- 1/3 cup lemon juice
- 1 1/2 cup caster sugar
- 1 tablespoon cornflour
- 1 1/3 cup double cream
- 1 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate, melted
- 1 cup blueberries, dusted with a little plain flour
Instructions
Step 1
Combine the crushed digestive biscuits with the melted butter and mix thoroughly.
Step 2
Firmly press the mixture into a greased 10 inch springform tin.
Step 3
Beat together all of the filling ingredients (excluding the blueberries) until thickened. Do not overmix.
Step 4
Pour 3/4 of the mixture over the crust and scatter the blueberries. Pour the rest of the cheese mixture over the blueberries.
Step 5
Bake at 180 degrees Celsius for 1 hour 15 minutes until set (or 1 hour in a fan oven).
Step 6
Allow to cool and refrigerate for at least 8 hours.
Step 7
Cut into extra large wedges and serve.