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. This recipe makes 12 servings with 587 calories, 11g of protein, and 37g of fat each. For $1.25 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, ricotta cheese, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this dessert. 17 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 24%, this dish is not so great. Similar recipes include Eggless Blueberry and White Chocolate Baked Cheesecake, White Chocolate Blueberry Cheesecake, and Blueberry And White Chocolate Cheesecake.
Ingredients
blueberries
1 cup
butter
0.25 cup
cornflour
1 tbsp
cream cheese
500 g
digestive biscuits
2.5 cups
double cream
1.3333334 cups
granulated sugar
1.5 cups
lemon juice
0.33333334 cup
ricotta cheese
500 g
vanilla extract
1.5 tsps
chocolate
0.5 cup
Cooking in Steps
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1Combine 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.
digestive biscuits
blueberries
butter
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2Pour of the mixture on top of the crust and scatter on the blueberries.
blueberries
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3Pour 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.
blueberries
cheese
all purpose flour
oven -
4Bake 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.
oven -
5Cut into (extra) large wedges and serve.
