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World's Best Eggless Cheesecake | Blueberry Cheesecake Recipe | Mother's Day Special
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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.
Ingredients:
Crust
2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)
Filling
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
Topping
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
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
Ingredients:
2 cups milk
1/2 cup sugar
1/4 tsp baking soda
Process:
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.
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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.
Ingredients:
Crust
2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)
Filling
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
Topping
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
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
Ingredients:
2 cups milk
1/2 cup sugar
1/4 tsp baking soda
Process:
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.
Eggless baked cheesecake recipe, baked blueberry cheesecake, how to make cheesecake without eggs, baked eggless lemon blueberry cheesecake, eggless New York cheesecake recipe, easy eggless cheesecake, best eggless cheese cake recipe, how to make cheesecake without cream cheese, baked vegetarian blueberry cheesecake, eggless baking channels, indian eggless channels, eggless classic cheesecake, eggless baked cheese cake recipe, how to make creamiest eggless cheesecake, cheese cake best tips and recipes
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