Blueberry Cheesecake (No Egg / No Gelatin)

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:

1. Dilute corn flour in 4 tbsps of water in a sauce pan.
2. Add granulated sugar, salt, lemon zest and lemon juice. Mix well.
3. Place the pan on the flame and mix.
4. Now add 1/4 cup of blueberries and vanilla extract. Cook for 5 minutes, mashing the blueberries gently, until it thickens.
5. Now add remaining 1/4 cup of blueberries and cook for another 2 minutes.
6. Turn off the flame and let it cool down.
7. Freeze until use.

1. Take cracker biscuits in a zip-lock bag, and crush them into crumbs using a rolling pin.
2. Melt butter.
3. In a bowl, mix together melted butter, cracker biscuit crumbs and cinnamon powder. Mix well.
4. Spread this mixture evenly on a springform tin. Using a flat bottomed tumbler, press the mixture down to form a tight even layer.
5. Refrigerate for atleast 30 minutes.

Preparing the Filling: