Gluten Free and Eggless Blueberry Cheesecake


I baked this for after my school annual day, as a sort of treat. It was really delicious, but unfortunately, most of my blueberries had rotten, and thats why there aren’t enough blueberries in the cheesecake I made. Therefore lesson for today: ensure you have all the ingredients before baking!

The cookie base is seriously scrumptious, and you could use any gluten free and eggless cookies, but I used these Orgran Amaretti Biscotti cookies, which are really versatile, and can be used for any kind of base.

Cheesecake recipe adapted from: ‘Desserts All Around The Year’ by Martha Day

Cookie base:
1-1/2 cup gluten free and eggless cookie crumbs (about 175g)
1/3 packed light brown sugar
Pinch of salt
6 tbsn butter, melted

Blueberry topping:
2 cups blueberries, washed and dried
1 tbsn honey
1 tbsn granulated white sugar
1 tsp lemon juice

Cheesecake filling:
3/4 cup cream cheese, at room temperature
5 tbsn granulated white sugar
Egg replacer equivalent of 1 egg
1 tbsn lemon juice
1/2 cup whipping cream

For the cookie base:
Preheat the oven to 190°C. Grease a 9″ pie tin or tart tin with a removable base. 
Mix the finely ground cookie crumbs, the brown sugar, salt and butter until fully combined. Press into the greased tin, ensuring that the sides and base are even.

Bake for 7 minutes. Allow to cool.

For the blueberry topping:
Prepare the blueberry topping while the base is cooling.

In a large saucepan, combine the blueberries, honey, granulated sugar and the lemon juice. Cook over low heat, stirring for about 5-7 minutes, or until there is some liquid, but the shape of the berries is maintained.

Remove from the heat and allow to cool.

For the cheesecake:
While the topping is cooling, prepare the cheesecake.

In a medium bowl, use an electric mixer to beat the cream cheese and granulated sugar until light and fluffy.  Beat in the egg replace and the lemon juice until well combined. Add the cream and beat thoroughly, until smooth.

Pour/spoon the cheesecake filling into the cookie base, and smooth over with an offset spatula or the back of a spoon. Bake until set, about 15-20 minutes.

Allow to cool.

For assembly:
After all the components have cooled sufficiently, spoon the blueberry topping on the baked cheesecake, until even.