Healthy eggless blueberry cheesecake

Not every country or place can you get all ingredients and hence to cater to everyone, I keep trying out recipes with good healthier alternatives and ingredients procured locally. One should not have to step out to specially buy but can make when they want. This cake was just that and it surprised me with its texture and taste. Easily the best cheesecake I have baked with ease and few ingredients which comes out as a stunner. Blueberries aren’t my favorite choice except for their texture to hold up after cooking and yes the color which makes it exotic to look at! I like the sourness from the fruit on this cake.

INGREDIENTS 

For the base

• 200 gms of crackers/digestive biscuits
• 4 tbsp melted unsalted butter 
• 2 tbsp powder sugar 

For the filling

• 250 gms paneer/ricotta 
• 250 gms of hung curd/quark
• 350 ml evaporated milk(milk reduced to 2/3) 
• 3-4 tbsp cream/malai
• 4 tbsp cornstarch 
• 1/2 cup powder sugar (adjust to taste, I like less) 
• Vanilla essence/sugar
• 1 tbsp lemon juice 

For the sauce 

• 150 gms blueberry/seasonal fruit-mango, orange, plum
• 2-3 tbsp sugar (adapt to taste)
• 1 tbsp cornstarch 
• 1/2 lemon 

METHOD

1. Crush the crackers roughly and add melted butter and sugar. Mix well and press into a spring form that’s lined with butter paper and grease it well with butter. Refrigerate for a while. 
2. Beat all the ingredients of the filling together to make it lump free. Pour on the cracker base. Cover the base of the spring form with aluminum foil and roll it up till the top. This is to avoid any water getting into the base. 
3. Make a baking bath for the cake tin. Take a tray larger than the spring form and put it in. Pour hot water half way to the aluminum covered spring form.
4. Put it in the preheated oven at 200 deg C. Bake for 30-40 mins till a tooth pick comes out clean. 
5. Switch off the oven and keep it further for 30-40 mins to cool. 
6. Meanwhile heat the berries with 1/2 cup water and cook for 10 mins. Add sugar and slurry and make it into a thick compote. Add lemon juice. Cool. 
7. Once cake is cooled, run a knife around to loosen it, open spring form. Slowly slide it into a serving dish. 
8. Spread the topping and garnish with fruits that you have. Chill overnight and serve with coffee.