Vanilla Cheesecake with Blueberry Coulis

This eggless cheesecake is to die for, I only make it once every few months though as I can easily eat the whole thing within a few days! It’s a great dessert for when you have friends over and doesn’t take that long to make (the time is in the setting!).

Setting time: 2 hours

Preparation time: 15 minutes

Serves 8 (or 1 piggy!!)

The Ingredients:

For the Cheesecake

  • 150g Digestive Biscuits
  • 75g Unsalted Butter
  • 500g Cream Cheese (I’ve found that Philadelphia doesn’t work that well in this recipe, it tastes too cheesy)
  • 100g Icing Sugar
  • 1 vanilla pod or 1 tsp vanilla essence
  • 200ml Double Cream

For the Coulis

  • 250g Blueberries
  • Sprinkle of Cater Sugar to taste

The Method:

  1. Crush the digestive biscuits to make a fine crumb (you can use other biscuits such as Hobnobs for a more crunchier texture)
  2. Melt the butter in a pan and stir in the biscuit crumb until fully coated in butter
  3. Line the base of an 8inch (2 inch deep) round cake tin with biscuit crumb mix and flatten with the back of a spoon, I used a tin with a removable bottom as this makes it easier to remove the cheesecake once it’s set. If you don’t have a removable bottom tin, I would suggest lining the tin with cling film
  4. Put the biscuit mix in the fridge to set whilst you make the topping
  5. Beat the cream cheese, icing sugar and vanilla until mixed
  6. Whip the double cream and fold it into the cream cheese mix
  7. Remove the biscuit base from the fridge and add the cream cheese mix to the top of it, using the back of a spoon smooth the mix over and put back in the fridge for a couple of hours to set
  8. To make the coulis, add the blueberries and sugar to a pan and a few tablespoons of water and heat to boiling point and then allow to simmer for a few minutes to reduce the liquid
  9. Pass the blueberry mix through a sieve to make a thick coulis
  10. Remove the cheesecake from the fridge and serve with the coulis
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4 Responses to Vanilla Cheesecake with Blueberry Coulis

  1. Penny says:

    Hi I found your blog today after reading Tescos magazine. My niece is also allergic to eggs. I made her a chocolate eggless cake for her birthday on her 16th, it was her first ever birthday cake. It so moist and delicious I often make it now also as muffins. I have sent her a link to your blog I’m sure that your recipes will be copied many times.
    What cream cheese did you use? I really don’t like Philadelphia.

  2. Penny says:

    Hi I found your blog today after reading Tescos magazine. My niece is also allergic to eggs. I made her a chocolate eggless cake for her birthday on her 16th, it was her first ever birthday cake. It so moist and delicious I often make it now also as muffins. I have sent her a link to your blog I’m sure that your recipes will be copied many times.
    What cream cheese did you use? I really don’t like Philadelphia either so I usually try to substitute it for mascarpone if the recipe allows. Sometimes it doesn’t work out though that’s why I asked which brand you used.

    • Jude says:

      Hi Penny,
      I’m glad you like my blog. I used Tesco Everyday value cream cheese, it’s the best one I’ve found (and the cheapest) it doesn’t have the cheesy taste that I find Philadelphia has.
      Hope your niece enjoys the recipes too. x

  3. Sonia Keith says:

    This is the second time I have made this cheesecake, my friends and I absolutely love it! I use 400g of digestive biscuits as I prefer a thicker base. The blueberry coulis really compliments it well!

    I have also baked your lemon drizzle cake and Victoria sandwich which are so delicious – really moist and tasty!

    Thank you for these egg free recipes Jude :)

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