World’s Best Eggless Cheesecake | Blueberry Cheesecake Recipe | Mother’s Day Special

A creamy blueberry cheesecake is a recipe that every baker should have! The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven.

If you’re trying to make something special for #MothersDay , then this dessert should definitely be on the list. I’m sure your mom will love all the effort that you put into it.

Written recipe-

Baked cheesecake with eggs-

2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)

1+ 1/2 cup (225 grams) cream cheese, softened
1/2 cup (120 grams) heavy cream
2 tablespoons (15 grams) corn flour
2 teaspoons (15 grams) vanilla
1/2 teaspoon (2 grams) lemon zest
1 cup (306 grams) condensed milk

2 cups (380 grams) frozen blueberries
1/4 cup (55 grams) sugar
1 tablespoon (14 grams) lemon juice
2 teaspoons (5 grams) corn flour
3 tablespoons (44 grams) water

A main ingredient here is cream cheese. If you can’t find cream cheese in your local stores, you can very easily make it at home! Watch my video on How To Make Cream Cheese At Home-
If you don’t want to use cream cheese, you can very easily substitute it with hung curd instead.

Another important ingredient is condensed milk. I love using condensed milk in my cheesecakes. You can make condensed milk at home by following this simple recipe:

Homemade Condensed Milk
2 cups milk
1/2 cup sugar
1/4 tsp baking soda

In a heavy bottom pan add milk and sugar and bring it to a boil while stirring it constantly.
Cook for atleast 10 minutes or until it reduces to little more than half it’s quantity.
Now lower the flame and add baking soda. Stir it constantly for next 5 to 7 minutes till it becomes slightly thick.
Transfer it in a jar and let it cool down completely.

A perfect baking pan for a cheesecake is a spring form pan. You can find the one I use on this link :

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