Eggless Blueberry and White Chocolate Baked Cheesecake

The recipe Eggless Blueberry and White Chocolate Baked Cheesecake can be made in about 1 hour and 30 minutes. For $1.33 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 37g of fat, and a total of 553 calories. This recipe serves 12. It works well as a side dish. This recipe is liked by 17 foodies and cooks. A mixture of ricotta cheese, vanillan extract, cornflour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. With a spoonacular score of 20%, this dish is not so great. Users who liked this recipe also liked Eggless Blueberry and White Chocolate Baked Cheesecake, White Chocolate Blueberry Cheesecake, and Blueberry And White Chocolate Cheesecake.

Servings: 12

 

Ingredients:

1 cup blueberries, dusted with a little plain flour

1/4 cup butter, melted

1 tbsp cornflour

500g cream cheese, at room temperature

2 ½ cups digestive biscuits, crushed

1 1/3 cups double cream

1 ½ cups granulated sugar

1/3 cup lemon juice

500g ricotta cheese

1 ½ tsps vanilla extract

½ cup white chocolate, melted

Equipment:

oven

Cooking instruction summary:

  1. Method for the base:
  2. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.
  3. Firmly press the mixture into a greased 10 inch springform tin.
  4. Method for the filling:
  5. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.
  6. Pour of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.
  7. Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).
  8. Allow to cool and refrigerate for at least 8 hours.
  9. Cut into (extra) large wedges and serve.

 

Step by step:


1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.Firmly press the mixture into a greased 10 inch springform tin.Method for the filling:Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.

2. Pour of the mixture on top of the crust and scatter on the blueberries.

3. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.

4. Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).Allow to cool and refrigerate for at least 8 hours.

5. Cut into (extra) large wedges and serve.


Nutrition Information:

Quickview
553 Calories
9g Protein
36g Total Fat
48g Carbs
2% Health Score
Limit These
Calories
553
28%

Fat
36g
57%

  Saturated Fat
21g
133%

Carbohydrates
48g
16%

  Sugar
36g
41%

Cholesterol
114mg
38%

Sodium
301mg
13%

Get Enough Of These
Protein
9g
19%

Vitamin A
1260IU
25%

Calcium
162mg
16%

Phosphorus
157mg
16%

Vitamin B2
0.25mg
14%

Selenium
9µg
13%

Manganese
0.19mg
10%

Zinc
0.97mg
6%

Vitamin K
6µg
6%

Iron
1mg
6%

Vitamin B12
0.33µg
6%

Vitamin B5
0.55mg
6%

Folate
21µg
5%

Potassium
179mg
5%

Vitamin E
0.75mg
5%

Vitamin C
4mg
5%

Vitamin B3
0.94mg
5%

Vitamin B1
0.07mg
5%

Magnesium
17mg
4%

Vitamin D
0.59µg
4%

Copper
0.07mg
3%

Fiber
0.82g
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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