Eggless cheesecake with Blueberry Compote

 For the crust:

• 1 ¾ cups (150gms) graham cracker crumbs
• 1/2 cup (114 gms) unsalted butter,melted
• 1/4 cup (50 gms) granulated sugar

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• Filling:

• 1/4 (60 gms) cup heavy cream, chilled (I used full fat) 
• 2 tablespoons cornstarch + 2 tablespoons water
• 16 oz (453 gms) cream cheese,room temperature  (2 pkg 8oz. each)
• 1/4 cup granulated sugar
• 1/4 cup (61 gms) sour cream
• 1/2 can (7 oz-200 gms) sweetened condensed milk
• 1 teaspoons vanilla extract

Blueberry compote:

• 1 cup-fresh Blueberries 
• 3 tbsp sugar( add more if the blueberries are sour)

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Instructions

Making the Crust:

• Grease 8-inch round springform pan and line it with parchment paper.
  
  
  
  
  
• In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
  
  
  
  
  
• Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Refrigerate for at least 20 mins.
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Making the Filling:

1. Preheat oven to 350°F.
2. In a seperate bowl, beat the cream with an electric mixer until soft peaks form. Set aside. You can also beat the mixture with your hand, but you need more time and energy to do so.
3. Mix cornstarch and water in a small bowl until smooth. Set aside.

 

   4. Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2 minutes or until smooth and free of any lumps. 

 
  5. Add sugar and sour cream and continue mixing.

 

  6. Gradually add sweetened condensed milk and beat until creamy. 

 
   7. Add vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer.

 

  8. Add whipped heavy cream and gently fold in using a spatula. Pour the mixture over the crust, tap gently to remove any air bubbles.

 

  9. Place the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (this prevents water from seeping into the cheesecake). I use double layer of aluminum foil just to be on the safer side.

  10. Place the cake pan in a larger cake pan or any oven safe roasting pan. Pour hot water into the larger pan until the water is about half way up the sides of the cheesecake pan.

  11. Bake for 40 minutes or until the edges are just barely puffed but the filling is still pale yellow. This cheese cake should not brown on top.

  12. Turn off the oven and let the cheesecake sit inside the oven for 40 more minutes. The cheesecake will continue to cook slowly.

  13. After 40 minutes, remove the cheesecake from the oven. Remove the cheesecake from the water bath and wrapping. Let it cool at room temperature for an hour. Place the pan on a tray or a plate to help you carry it around.

   14. Then refrigerate for at least 4 hours. Later, Loosen the cheesecake from the sides of the pan by running a thin knife on the sides. Unmold the cake from the pan. 

Blueberry Compote:

1. Wash 1 cup of fresh blueberries and pat them dry.

2. In a sauce pan, add the blueberries and sugar and let it simmer until blueberries are softened and ooze out the juice.

3. Let this compote cool down and refrigerate it for at least two hours. The compote will thicken when refrigerated.

4. Top the cheesecake with this delicious blueberry compote and almonds.