Eggless Blueberry and White Chocolate Baked Cheesecake

Foodista
Eggless Blueberry and White Chocolate Baked Cheesecake
11
1340
65

Ingredients

  • 1/4 cup butter (melted)
  • 2 1/2 cups digestive biscuit (crushed)
  • 500 grams ricotta cheese
  • 500 grams cream cheese (at room temperature)
  • 1 cup lemon juice
  • 1 1/2 cups caster sugar
  • 1 tablespoon corn flour
  • 1 cup double cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup white chocolate (melted)
  • 1 cup blueberries (dusted with a little plain flour)

Directions

  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.
Discover more recipes from Foodista

NutritionView more

1340Calories
Sodium27%DV640mg
Fat160%DV104g
Protein49%DV25g
Carbs27%DV81g
Fiber4%DV<1g

PER SERVING *

Calories1340Calories from Fat940
% DAILY VALUE*
Total Fat104g160%
Saturated Fat62g310%
Trans Fat
Cholesterol335mg112%
Sodium640mg27%
Potassium540mg15%
Protein25g49%
Calories from Fat940
% DAILY VALUE*
Total Carbohydrate81g27%
Dietary Fiber<1g4%
Sugars66g132%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.