Eggless Blueberry White Chocolate Cheesecake Recipe

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Grab a yumilicious bite of Eggless Blueberry White Chocolate Cheesecake and mesmerize yourself in the world of taste. You can enjoy Eggless Blueberry White Chocolate Chees Read More

Grab a yumilicious bite of Eggless Blueberry White Chocolate Cheesecake and mesmerize yourself in the world of taste. You can enjoy Eggless Blueberry White Chocolate Cheesecake at home and get the essential information required to prepare the recipe at home with ease. Enjoy this amazing recipe with your family. Hide

INGREDIENTS

For the base:

1/4 cup butter, melted

2 ½ cups digestive biscuits, crushed

For the filling:

500g ricotta cheese

500g cream cheese, at room temperature

1 ½ cups granulated sugar

1/3 cup lemon juice

1 ½ cups caster sugar

1 tbsp cornflour

1 1/3 cups double cream

1 ½ tsps vanilla extract

½ cup white chocolate, melted

1 cup blueberries, dusted with a little plain flour

METHOD

1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.

2. Firmly press the mixture into a greased 10 inch springform tin.

Method for the filling:

1. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.

2. Pour ¾ 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.

3. Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).

4. Allow to cool and refrigerate for at least 8 hours.

5. Cut into (extra) large wedges and serve to your nearest and dearest yourself.

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