Baked Blueberry Cheesecake - eggless!
Creamy baked blueberry cheesecake made without eggs and packed with fresh blueberry flavor. Topped with a vibrant homemade blueberry sauce.
Yield: 10 servings
Ingredients
Blueberry Sauce Ingredients:
- 300 g Blueberries fresh or frozen
- 2 tbsp Cane Sugar or Castor Sugar
Biscuit Base Ingredients:
- 200 g Digestive Biscuits or graham crackers finely crushed
- 65 g Butter melted. see notes for options
Cheesecake Layer Ingredients:
- 550 g Cream Cheese room temperature; see notes for options
- 160 g Unsweetened Plain Yogurt or greek style yogurt; see notes for options
- 200 g Cane Sugar or castor sugar
- 120 ml Whipping Cream room temperature; see notes for options
- 160 ml Blueberry Sauce cooked, cooled & blended
- 25 g Cornstarch
- 2 tsp Vanilla Extract
Instructions
Blueberry Sauce Instructions
- Combine blueberries and sugar in a medium sized pot and let it come to a boil on medium heat. When it comes to boil reduce the heat and allow it to simmer for 10 minutes until all the blueberries burst and a thick puree starts to form. Remove from heat, transfer in a heatproof bowl and let it cool completely. Blend it in a food processor to make a smooth sauce.
Biscuit Base Instructions
- Mix the crushed graham cracker or digestive biscuits and melted butter, until you get a mixture resembling wet sand.
- Press the mixture into an 8-inch springform pan and, using the flat bottom of a glass or a spoon, press them into an even layer on the base and sides with an approximately 1/2-inch thickness of the biscuit base.
- Chill it for 20 minutes while you prepare the cheesecake filling.
Cheesecake Filling Instructions
- Preheat the oven to 325℉or 160℃.
- In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft. Next add yogurt, sugar, cornstarch mixed with whipping cream, (160ml or 2/3 cup) blueberry sauce, vanilla mix it all at low speed.
- Scrape the sides and bottom with a spatula to make sure there are no lumps. Pour the cheesecake batter over the set biscuit base and spread it in an even layer.
- You can bake in water bath or add some water to a pan and keep it on bottom shelf to create steam before baking the cheesecake.
- Bake the cheesecake for 45-50 minutes. When it is jiggly in the middle and set around the sides turn the oven off and allow the cheesecake to cool in oven.
- Take the cheesecake out of the oven and let it cool completely at room temperature for 2 hours and then in the fridge for 5-6 hours.
- Remove cheesecake from the ring and place it on a plate. Spread the remaining blueberry sauce and decorate with whipped cream, and fresh blueberries. Serve chilled and store it in an airtight container in the fridge for 3-4 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking often requires precision and accuracy.
- Butter: dairy-free salted butter sticks (not margerine) or any salted butter of your choice.
- Whipping cream: use dairy-free unsweetened whipping cream / coconut cream from a can of chilled coconut milk (full fat)
- Cream cheese: dairy-free cream cheese such as tofutti or violife will work or use any plain full fat cream cheese of your choice.
- Plain yogurt or sour cream: dairy-free unsweetened yogurt, dairy-free sour cream or any plain greek yogurt or sour cream of your choice.
- Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar.