Searching for a show-stopping dessert that melts in your mouth..🤔, Look no further than this Eggless Blueberry Cheesecake. With a buttery biscuit base, creamy filling, and a tangy blueberry topping, this recipe is guaranteed to impress.
Whether you’re planning a dinner party or simply indulging in a sweet craving, this Blueberry Cheesecake is your go-to recipe.
Why You’ll Love This Blueberry Cheesecake
This homemade blueberry cheesecake stands out for a few reasons:
✨No gelatin needed – it’s eggless and vegetarian.
✨It’s baked using a water bath for the perfect texture.
✨Features a delicious homemade blueberry compote topping.
✨Easy to make and perfect for beginners!
Ingredients For this Blueberry Cheesecake 🫐
For the Crust
🔸1½ cups digestive biscuits, crushed
🔸6 tbsp melted butter
For the Filling
🔸1½ cups cream cheese, softened
🔸½ cup cream
🔸1 cup condensed milk
🔸2 tbsp cornflour
🔸2 tsp vanilla extract
🔸½ tsp lemon zest
Blueberry Compote Topping
🔸1 cup fresh blueberries
🔸3 tbsp caster sugar
🔸1 tbsp cornflour mixed with 2 tbsp water
🔸1 tbsp lemon juice
🔸4 tbsp water
Step-by-Step Instructions
1. Prepare the Crust
💙Preheat your oven to 160°C (320°F).
💙Grease a 6 -inch springform pan. (SpringForm pan link)
💙In a mixer, crush digestive biscuits finely.
💙Add melted butter and mix until the texture resembles wet sand.
💙Press the mixture evenly into the bottom of the pan to form the crust. Set aside.
2. Make the Filling
💙In a large bowl, beat the cream cheese using an electric whisk until smooth and fluffy.
💙Add cream, condensed milk, cornflour, vanilla, and lemon zest.
💙Mix everything until fully incorporated.
3. Bake the Cheesecake
💙Pour the filling over the biscuit base.
💙Create a water bath: place the springform pan inside a larger baking dish and fill the outer dish with 1 inch of hot water.
💙Bake at 160°C for 45–50 minutes, until the sides are firm and the center jiggles slightly.
💙Let the cheesecake come to room temperature, then refrigerate for 7–8 hours or overnight.
4. Make the Blueberry Compote
💙In a heavy-bottomed saucepan, combine blueberries, sugar, cornflour slurry, lemon juice, and water.
💙Cook over medium heat until it begins to boil and thicken.
💙Set aside to cool completely.
5. Assemble
💙Once the cheesecake is chilled and set, pour the cooled blueberry compote over the top and spread evenly.
💙Slice, serve, and enjoy!
Shared this step in a reel—check it out on my Instagram @The_modern_foodie_05 and follow us for more Amazing recipes and Behind the scenes 😄
Pro Tips for Perfect Cheesecake ✨
🔥Water Bath: Always use a water bath to ensure even baking and avoid cracks.
🔥Softened Cream Cheese: Room temperature cream cheese blends better and prevents lumps.
🔥Don’t Overmix: Over beating can incorporate too much air, causing cracks.
🔥Chill Time: Refrigeration is key for texture. Don’t rush this step.
Alternative Variations 🤩
Want to try a different twist on this recipe? Here are a few ideas:
🔸Strawberry Cheesecake🍓
Replace blueberries with fresh strawberries and follow the same method for compote.
🔸Mango Cheesecake🥭
Add mango pulp to the filling and top with fresh mango slices for a tropical flavor.
🔸Chocolate Swirl Cheesecake🍫
Melt some chocolate and swirl into the cream cheese filling before baking.
🔸Oreo Crust Base
Swap digestive biscuits with crushed Oreo’s for a chocolaty twist.
Pro Tips for Perfect Cheesecake✨
🔺Water Bath: Always use a water bath to ensure even baking and avoid cracks.
🔺Softened Cream Cheese: Room temperature cream cheese blends better and prevents lumps.
🔺Don’t Overmix: Overbeating can incorporate too much air, causing cracks.
🔺Chill Time: Refrigeration is key for texture. Don’t rush this step.
🔺Eggless Magic Tip: This cheesecake is completely egg-free, yet still rich, creamy, and perfectly set—thanks to cornflour and slow baking. A win for vegetarians and those with egg allergies!
Try this delicious Mango Lassi Recipe to beat the summer scorching heat 🥵
FAQs( Frequently Asked Questions) ⁉️
Q: Can I make this cheesecake without baking?
A: This recipe is for a baked cheesecake. For a no-bake version, use gelatine or agar-agar and chill the cheesecake overnight.
Q: Can I use frozen blueberries for the topping?
A: Yes! Just cook a bit longer to allow the water content to reduce.
Q: Can I skip the lemon zest?
A: Lemon zest enhances the flavor but can be omitted if you prefer a milder taste.
Q: How long can I store this cheesecake?
A: Store in an airtight container in the fridge for up to 5 days.
Final Thoughts
This Ultimate Blueberry Cheesecake Recipe is a keeper. With simple ingredients and foolproof steps, it’s perfect for special occasions or weekend baking therapy. The burst of blueberries, creamy texture, and buttery crust make every bite unforgettable.
So go ahead, preheat your oven, and start baking this irresistible dessert today!
If you enjoyed this recipe, don’t forget to share it and tag your cheesecake-loving friends!
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