Скачать или смотреть *YUMMIEST* EGGLESS BLUEBERRY CHEESECAKE AT HOME | HOW TO MAKE CHEESECAKE AT HOME

You can never go wrong with cheesecake and berries right🫐✨? This creamy-smooth and absolutely delicious blueberry cheesecake recipe is my best bet🫶🏻 Made with simple ingredients, this eggless cheesecake is surely going to be your comfort treat for the week ahead, so try it now and enjoy it to the fullest 🥰💁🏻‍♂️

Ingredients-
Crust
✨1+ 1/2 cups digestive crushed biscuit
✨6 tbsp melted butter

Filling
✨1+ 1/2 cups cream cheese, softened
✨1/2 cup cream
✨1 cup condensed milk
✨2 tbsp cornflour
✨2 tsp vanilla
✨1/2 tsp lemon zest

Topping
✨1 cup fresh blueberries
✨3 tbsp castor sugar
✨1 tbsp cornflour mixed with 2 tbsp water
✨1 tbsp lemon juice
✨4 tbsp water

Method-
1. Preheat the oven at 160 degree Celsius and prepare a 6 inch springform pan.
2. In a mixer, add digestive biscuits and crush them. Now, add melted butter and mix well.
3. Transfer the biscuit crumbs into a 6-inch springform pan and press them down evenly.
4. In a large bowl add cream cheese, use an electric whisk and smoothen the cream cheese until light and fluffy.
5. Now, add the remaining ingredients- cream, condensed milk, cornflour, vanilla and lemon zest. Mix everything well.
6. Transfer the batter in the mould with biscuit base.
7. Place the springform pan inside a larger baking dish and add hot water to the larger dish, filling it up to 1 inch, creating a water bath. This ensures that the cheesecake bakes slowly and evenly.
8. Bake the cheesecake for 45-50 minutes or until sides get firm and centre jiggles a little.
9. Once the cheesecake come at room temperature, transfer it in the fridge and let it chill for 7-8 hours.
10. For the blueberry compote- transfer the blueberries to a heavy bottomed saucepan with sugar, cornflour slurry, lemon juice and water.
11. Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring it over our cheesecake and spreading evenly.

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