Blueberry Cheesecake ( Cheesecakes Recipe)
by Tarla Dalal
eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | with 33 amazing images.
eggless blueberry cheesecake recipe is a creamy and luscious dessert that combines the tartness of blueberries with the rich, smooth texture of cheesecake—without using eggs. Learn how to make eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs |
An eggless blueberry cheesecake is a delicious and creamy dessert. The cheesecake filling is made with a combination of cream cheese, sugar, vanilla extract, and lemon juice, creating a tangy and sweet flavor. The blueberry topping is a vibrant and fruity complement to the creamy cheesecake base.
The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven. The result is a perfectly balanced dessert which is completely eggless and utterly delicious."
You can also try other eggless cheesecake recipes like Eggless no bake chocolate cheesecake and Eggless baked yoghurt cheesecake.
pro tips to make blueberry cheesecake: 1. Instead of digestive biscuits you can use any other biscuits of your choice for making the base. 2. Let the cheesecake cool completely on a wire rack before refrigerating. This helps to prevent it from cracking. 3. Make sure the cream cheese is softened to room temperature before beating. Beat it until it's completely smooth and has no lumps.
Enjoy eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | with detailed step by step photos.
Blueberry Cheesecake ( Cheesecakes Recipe) recipe - How to make Blueberry Cheesecake ( Cheesecakes Recipe)
Setting Time: 2 hours Preparation Time: Baking Time: 55 minutes Baking Temperature: 160°C (320° F) Cooking Time: Total Time:
Makes 10 slices
For The Base
25 digestive biscuit , crushed
1/2 cup melted butter
For The Cheesecake Mixture
1 1/2 cups cream cheese
1/2 cup fresh cream
2 tbsp cornflour
1 cup condensed milk
1 tsp vanilla extract
1/2 tsp lemon rind
For The Topping
1/4 cup blueberry crush , readily available
For the base
- For the base
- To make {span class="bold1"}eggless blueberry cheesecake recipe{/span}, blend the digestive biscuits in a mixer jar till fine powder.
- Transfer it into a deep bowl and add melted butter to it. Mix well and put it in the 7 inch sprig baking tin.
- Press the butter-biscuit mixture at the bottom of the tin and even out the surface.
- Bake in a pre-heated oven at 160°c (320° f) for 10 minutes.
- Wrap the aluminium foil around the bottom of the tin. Keep aside.
For the cheesecake mixture
- For the cheesecake mixture
- Combine fresh cream and cornflour in a small bowl, whisk well and keep aside.
- Add the cream cheese in a deep bowl, beat it well for 2 minutes on a medium speed using an electric beater.
- Add fresh cream-corn flour mixture, condensed milk, vanilla extract and lemon rind.
- Beat it well for 2 minutes till no lumps remain.
- Transfer the mixture into the baking tin and gently flatten the surface.
- Place the tin inside a tray filled with water and bake in a water bath in a pre-heated oven at 160°c (320° f) for 45 to 50 minutes.
- Carefully remove it from the oven and allow it to cool completely at least for an hour and then refrigerate for an hour until it's completely set.
- Once set, carefully demould the tin. Add the blueberry crush and spread it evenly over the cake.
- Cut the {span class="bold1"}eggless blueberry cheesecake{/span} into 10 equal wedges and serve.
like eggless blueberry cheesecake recipe
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eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | then do try other eggless cheesecake recipes also:
what is eggless blueberry cheesecake made of?
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See the below image of list of ingredients for making eggless blueberry cheesecake recipe.
how to make the base
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To make eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs | add 25 crushed digestive biscuit in a mixer jar. Digestive biscuits form the crucial base or crust in an eggless baked yoghurt cheesecake recipe. Their crumbly texture provides a satisfying contrast to the creamy filling.
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Blend it till fine powder.
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Transfer it into a deep bowl.
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Add ½ cup melted butter to it. When combined with crushed biscuits or cookies, the melted butter acts as a binding agent, holding the crumbs together to form a sturdy and flavorful crust. It also adds richness and a slightly crumbly texture to the base, providing a delicious contrast to the creamy cheesecake filling.
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Mix well.
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Put it in the 7-inch sprig baking tin.
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Press the butter-biscuit mixture at the bottom of the tin and even out the surface.
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Bake in a pre-heated oven at 160°C (320° F) for 10 minutes.
how to make the cheesecake mixture
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In a small bowl, add ½ cup fresh cream. Fresh cream plays a crucial role in an eggless blueberry cheesecake recipe. It provides the cheesecake with its rich, creamy texture and luscious mouthfeel. The fat content in the cream helps to create a smooth and velvety consistency.
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Add 2 tbsp cornflour. Cornflour (or cornstarch) acts as a thickening agent in an eggless blueberry cheesecake. It helps to set the cheesecake, giving it a firmer texture and preventing it from becoming overly runny.
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Whisk well and keep aside.
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Add 1½ cups cream cheese in a deep bowl. Cream cheese is the backbone of an eggless baked yoghurt cheesecake. It providing the creamy and rich texture that defines cheesecake.
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Beat it well for 2 minutes on a medium speed using an electric beater.
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Add fresh cream-corn flour mixture.
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Add 1 cup condensed milk. Condensed milk is the secret to a rich and creamy texture in eggless blueberry cheesecake. It provides the necessary sweetness and fat content that mimic the role of eggs in traditional cheesecake recipes.
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Add 1 tsp vanilla extract. Vanilla extract in an eggless blueberry cheesecake enhances the overall flavor profile. Its warm, sweet notes complement the tanginess of the cream cheese, creating a harmonious taste sensation.
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Add ½ tsp lemon rind. Lemon zest provides a bright, citrusy flavor. The oils in the zest are concentrated and offer a more intense lemon taste compared to just lemon juice.
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Beat it well for 2 minutes till no lumps remain.
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Transfer the mixture into the baking tin.
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Gently flatten the surface.
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Place the tin inside a tray filled with water.
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Bake in a water bath in a pre-heated oven at 160°C (320° F) for 45 to 50 minutes.
- Carefully remove it from the oven and allow it to cool completely at least for an hour.
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Then refrigerate for an hour until it's completely set.
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Once set, loosen the sides.
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Carefully demould the tin.
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Add 1/4 cup blueberry crush.
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Spread it evenly over the cake.
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Cut into 10 equal wedges and serve the eggless blueberry cheesecake recipe | Indian style baked blueberry cheesecake | blueberry cheesecake without eggs |
pro tips to make blueberry cheesecake
-
Instead of digestive biscuits you can use any other biscuits of your choice for making the base.
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Let the cheesecake cool completely on a wire rack before refrigerating. This helps to prevent it from cracking.
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Make sure the cream cheese is softened to room temperature before beating. Beat it until it's completely smooth and has no lumps.
| Energy | 400 cal |
| Protein | 6.9 g |
| Carbohydrates | 33.6 g |
| Fiber | 0.3 g |
| Fat | 26.8 g |
| Cholesterol | 45.8 mg |
| Vitamin A | 486.3 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 10.9 mcg |
| Calcium | 171.9 mg |
| Iron | 0.7 mg |
| Magnesium | 3.3 mg |
| Phosphorus | 143.6 mg |
| Sodium | 278.6 mg |
| Potassium | 139.6 mg |
| Zinc | 0.4 mg |
Hello ma’am today tried this recipe, it came out so so amzing! ThankYou so much for this lovely recipe❤️😊
ThankYou ma’am for this amazing recipe! 🌟 If I had forgotten to keep milk aside can I use another milk in it? Plz let me know! ThankYou