Eggless Blueberry and White Chocolate Baked Cheesecake

Health score
2%
Eggless Blueberry and White Chocolate Baked Cheesecake
90 min.
12
587kcal

Suggestions

This mouthwatering, eggless blueberry and white chocolate baked cheesecake is the perfect dessert for any occasion. With a creamy texture and a burst of blueberry flavor, it's a real crowd-pleaser. The combination of sweet and tangy flavors, along with the crunch of the digestive biscuit base, creates a delightful sensory experience. This cheesecake is not only delicious but also has a beautiful presentation, making it a stunning centerpiece for any table.

What sets this cheesecake apart is the addition of white chocolate, which adds a touch of elegance and a creamy texture that melts in your mouth. The blueberries provide a burst of freshness, while the digestive biscuit base adds a satisfying crunch. This cheesecake is perfect for those who are looking for an eggless dessert option without compromising on taste and texture.

This recipe is a must-try for cheesecake lovers and those who enjoy experimenting with new flavors. It's a dessert that's sure to impress your family and friends, and it's perfect for any season. Whether you're hosting a dinner party or simply looking for a sweet treat to enjoy at home, this eggless blueberry and white chocolate baked cheesecake will surely satisfy your cravings.

Ingredients

  • cup flour plain with a little flour
  • 0.3 cup butter melted
  • tbsp cornstarch 
  • 500 cream cheese at room temperature
  • 2.5 cups digestive biscuits crumbs crushed
  • 1.3 cups double cream 
  • 1.5 cups granulated sugar 
  • 0.3 cup juice of lemon 
  • 500 ricotta cheese 
  • 1.5 tsps vanilla extract 
  • 0.5 cup chocolate white melted

Equipment

  • oven

Directions

  1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.Firmly press the mixture into a greased 10 inch springform tin.Method for the filling:Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.
  2. Pour of the mixture on top of the crust and scatter on the blueberries.
  3. 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.
  4. Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).Allow to cool and refrigerate for at least 8 hours.
  5. Cut into (extra) large wedges and serve.

Nutrition Facts

Calories587kcal
Protein7.15%
Fat55.81%
Carbs37.04%

Properties

Glycemic Index
26.59
Glycemic Load
26.44
Inflammation Score
-7
Nutrition Score
9.2078260869565%

Flavonoids

Eriodictyol
0.33mg
Hesperetin
0.98mg
Naringenin
0.09mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:586.69kcal
29.33%
Fat:36.94g
56.84%
Saturated Fat:21.76g
135.98%
Carbohydrates:55.16g
18.39%
Net Carbohydrates:54.25g
19.73%
Sugar:35.25g
39.17%
Cholesterol:104.54mg
34.85%
Sodium:299.26mg
13.01%
Protein:10.64g
21.28%
Vitamin A:1254.32IU
25.09%
Selenium:15.52µg
22.17%
Vitamin B2:0.36mg
21.01%
Phosphorus:180.85mg
18.09%
Calcium:171.96mg
17.2%
Folate:46.68µg
11.67%
Manganese:0.22mg
11.14%
Vitamin B1:0.15mg
10.25%
Iron:1.41mg
7.84%
Vitamin B3:1.54mg
7.71%
Vitamin E:1.09mg
7.27%
Zinc:1.05mg
6.99%
Vitamin B5:0.58mg
5.81%
Potassium:189.87mg
5.42%
Vitamin K:5.54µg
5.28%
Vitamin B12:0.31µg
5.24%
Magnesium:20.72mg
5.18%
Vitamin B6:0.09mg
4.44%
Fiber:0.91g
3.65%
Copper:0.07mg
3.54%
Vitamin C:2.81mg
3.41%
Vitamin D:0.51µg
3.38%
Source:Foodista