Eggless blueberry and white chocolate baked cheesecake

Name: Eggless blueberry and white chocolate baked cheesecake
Total time: 90 min
Yield: 12 servings
Ingredients: 125 g flour; 56.75 g butter; 1 Tbsp cornstarch; 500 g cream cheese; 210 g digestive biscuits crumbs; 317.33 ml double cream; 300 g cane sugar; 81.33 ml lemon juice; 500 g ricotta salata; 1.5 tsps vanilla extract; 66 ml white chocolate

A decadent and creamy dessert, this Eggless Blueberry and White Chocolate Baked Cheesecake is perfect for special occasions. It is egg-free and features a delicious combination of blueberries and white chocolate, making it a delightful treat for those with dietary restrictions. This dessert is a great option for vegetarians and can be enjoyed as a sweet indulgence.

Ingredients

flour

125 g

butter

56.75 g

cornstarch

1 Tbsp

cream cheese

500 g

digestive biscuits crumbs

210 g

double cream

317.33 ml

cane sugar

300 g

lemon juice

81.33 ml

ricotta salata

500 g

vanilla extract

1.5 tsps

white chocolate

66 ml

Method

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.
Pour 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.
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.
Cut into (extra) large wedges and serve.

Nutrition:

616 kcal

Carbs

58 g

Fat

38 g

Protein

10 g

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