Baked Eggless Blueberry Cheesecake (Homemade Blueberry Jam)
Baked eggless blueberry cheesecake with homemade blueberry jam is suitable for those who do consume dairy products. Beaten egg white is replaced with dairy whipped cream so that the texture of this eggless cheesecake is not too dense.
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Equipment
- 1 8-inch (20-cm) round loose base baking pan
- 1 9-inch (23-cm) round baking pan
- 1 10-inch (25-cm) square baking pan
Ingredients
For blueberry jam: (Yields: about 290 g)
- 350 g frozen blueberries
- 150 g sugar
- 3 tbsps lemon juice
For bottom biscuit crust:
- 225 g digestive biscuit
- 35 g fine sugar
- 100 g melted butter
For cream cheese mixture:
- 400 g cream cheese at room temperature
- 150 g fine sugar
- 220 g Greek yogurt
- 1½ tbsps lemon juice
- 35 g low protein flour/cake flour 3½ tbsps
- 20 g cornstarch 2½ tbsps
- 180 g dairy whipping cream
Makes: 8inch round
Instructions
For blueberry jam:
- Combine all ingredients in a sauce pot, bring to the boil, then reduce to medium heat, cook for 11-12 minutes, until thickened. Transfer blueberry jam to clean container. When completely cooled, keep refrigerated for later use. (Reminder: Use cooking pot with a thicker base to prevent burning.)
For bottom biscuit crust:
- Grease and line 8-inch (20-cm) round loose base baking pan with parchment paper.
- Process digestive biscuit until fine with food processor. Add in sugar, mix well. Add in melted butter, mix well.
- Transfer to baking pan, press down until firm, keep refrigerated for later use.
Making cheesecake:
- Preheat oven to 150°C/300°F.
- Combine cream cheese and sugar, beat over medium speed until smooth. Add in Greek yogurt and lemon juice, mix until blended. Sift low protein flour and cornstarch into cheese mixture, mix until well blended.
- Whip dairy whipping cream, add to cheese mixture, fold until combined. (Reminder: Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
- Pour cheese mixture onto biscuit crust, level the surface with spatula.
- Put 9-inch (23-cm) round baking pan (line with a thick layer of kitchen towels) into 10-inch (25-cm) square baking pan, put baking pan with cheese mixture into round pan, then fill square pan with plain water, about 1″ high. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
- Bake in the preheated oven at 150°C/300°F for 1 hour 30 minutes.
- Remove water bath, cool on wire rack for 5 minutes, then take the blueberry cheesecake out and cool completely on wire rack.
- When completely cooled, cover and keep refrigerated overnight.
- Unmould the cake, remove parchment paper, then transfer the blueberry cheesecake to cake board.
- Dip knife into hot water, then dry with clean kitchen towels. Cut cheesecake into 12 portions with hot knife, clean the knife after each cut.
- Top each slice of blueberry cheesecake with homemade blueberry jam. (Reminder: You need about 180 g of blueberry jam.)
Video
Notes
This recipe yields an 8-inch round cake divided into 12 slices.
The nutritional value for reference is for 1 slice of cake.
If the cream cheese is cold, you won’t be able to beat until smooth and creamy.
If using plain yogurt: Put plain yogurt in a sieve on a bowl, keep refrigerated overnight. The strained yogurt is Greek yogurt.
Nutrition (per serving)
Calories: 461kcalCarbohydrates: 54gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 69mgSodium: 266mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 894IUVitamin C: 5mgCalcium: 82mgIron: 1mg
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