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This Blueberry Cheesecake is eggless and gelatin free. Baked to perfection, this cheesecake is served with blueberry compote/
Ingredients :
For Filling:
Cream Cheese – 1 8oz (227gms) packet (must be at room temperature)
Sour Cream – 8 oz (227gms) (must be at room temperature)
Vanilla Extract – 1 tsp
Corn Flour – 1 tbsp
White Granulated Sugar – 1/2 cup
Fresh Blueberries – 1/2 cup
Salt – a pinch
For Crust:
Graham/Britannia Cracker Biscuits – 12 to 15 to make 1 1/2 cups crumbs
Soft Butter – 2 tbsps
Cinnamon Powder – 1 tsp
For Blueberry Cpmpote
Fresh Blueberries – 1/2 cup
Granulated Sugar – 1/3 cup
Vanilla Extract – 1 tsp
Lemon Zest – 1 tsp
Lemon Extract/Juice – 2 tbsps
Corn Flour – 1 tsp
Salt – a pinch
Method:
Preparing Blueberry Compote:
- Dilute corn flour in 4 tbsps of water in a sauce pan.
- Add granulated sugar, salt, lemon zest and lemon juice. Mix well.
- Place the pan on the flame and mix.
- Now add 1/4 cup of blueberries and vanilla extract. Cook for 5 minutes, mashing the blueberries gently, until it thickens.
- Now add remaining 1/4 cup of blueberries and cook for another 2 minutes.
- Turn off the flame and let it cool down.
- Freeze until use.
Preparing Crust:
- Take cracker biscuits in a zip-lock bag, and crush them into crumbs using a rolling pin.
- Melt butter.
- In a bowl, mix together melted butter, cracker biscuit crumbs and cinnamon powder. Mix well.
- Spread this mixture evenly on a springform tin. Using a flat bottomed tumbler, press the mixture down to form a tight even layer.
- Refrigerate for atleast 30 minutes.
Preparing the Filling:
- Preheat the oven to 190 degrees C /375 F.
- Dilute corn flour in 2 tbsps of water.
- Cream together sugar and cream cheese until fluffy.
- Add diluted corn flour and vanilla extract. Mix well.
- Add sour cream and blueberries. Mix until well combined.
- Remove the springform tin from the freezer and pour the filling on top of the crust.
- Shake the tin carefully to set the filling evenly in the tin.
- Bake for 60 minutes.
- Remove the tin from the oven and let it cool down completely.
- Cover the springform with a cling wrap and refrigerate for 4-5 hours.
- Open the springform egde carefully.
- Cut the cheesecake into wedges and pour the blueberry compote on top.
- Serve.