Light crustless cheesecake with blueberry sauce


Ingredients 17
Servings 8
Time

Ingredients

  • CHEESECAKE
  • 60
    ml
    digestive biscuit crumbs
  • 500
    g
    cream cheese
  • 125
    ml
    white granulated sugar
  • 4
    extra-large egg yolks
  • 30
    ml
    cake or all purpose flour
  • salt
  • 5
    ml
    vanilla essence
  • 250
    ml
    thick cream
  • 4
    extra-large egg whites
  • 60
    ml
    castor sugar
  • BLUEBERRY SAUCE
  • 500
    ml
    fresh or frozen blueberries
  • 125
    ml
    water
  • 125
    ml
    sugar
  • 15
    ml
    lemon juice
  • 15
    ml
    cornflour
 

Method

 
CHEESECAKE: Use 45 ml (3 tbsp) biscuit crumbs to coat inside of a well-buttered deep 25 cm diameter springform cake pan. Shake out any loose crumbs. Beat together (either with a hand beater or in a food processor) cream cheese, sugar, egg yolks, flour, salt and vanilla essence. Beat in cream. Whisk egg whites until stiff, then whisk in castor sugar, a spoonful at a time, until stiff and shiny. Gently fold cream cheese mixture into meringue (do not overmix) and tip into springform pan. Sprinkle with remaining biscuit crumbs and bake at 160 ºC for 1 hour. Turn off oven. Open the door and leave for 15 minutes, then close door and leave in oven for 45 minutes. Cool and refrigerate. Serve chilled or at room temperature. BLUEBERRY SAUCE: Place all ingredients in a small saucepan and bring to boil, stiffing gently. Simmer until sauce thickens and clears. cool and chill before pouring over cheesecake. TOTAL KILOJOULE COUNT: 15 820 kJ (3 780 Cal). A portion: 2 260 kJ (540 Cal).
 

Read more on: bake  |  dairy
 

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