Light crustless cheesecake with blueberry sauce

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (15)

CHEESECAKE
60.00 ml digestive biscuits — crumbs
500.00 g cream cheese
125.00 ml white granulated sugar
4.00 eggs — extra-large, yolks only
30.00 ml flour — cake or all-purpose
salt
5.00 ml vanilla — essence
250.00 ml cream — thick
4.00 eggs — extra-large, whites only
60.00 ml castor sugar
BLUEBERRY SAUCE
500.00 ml blueberries — fresh or frozen
125.00 ml water
125.00 ml sugar
15.00 ml lemon juice
15.00 ml cornflour
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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).



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