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:
- Method for the base:
- 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.
- 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.
- 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.
- 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:
covered percent of daily need
