Gingerbread cheesecake

38K views · 7.8K reactions | Blueberry Cheesecake, recipe👇 this eggless baked blueberry cheesecake is so creamy and delicious. It is made with fresh blueberries 🫐 for the gorgeous purple color and a handful of other simple ingredients. Blueberry Sauce: •300g (2 cups)Blueberries, fresh or frozen •2 tablespoonsCane Sugar (Castor Sugar) Method: In a sauce pan combine blueberries and sugar. Cook on medium heat, mashing the blueberries until are soft and from a thick sauce. Cool it down and then blend to make a smooth sauce. Biscuit base: •200g (10-14) digestive biscuits or graham crackers •65g (1/4 cup) Butter,melted (nondairy butter or any butter of choice) Method: -Combine finely crushed biscuits & melted butter to get a mixture resembling wet sand. -Toss it in 8inch (20cm)springform pan. -Use a spoon to press into an even layer with an approx. 1/4 inch thickness on the base & around sides of the pan as shown. -Place it in fridge for 30 minutes. Cheesecake Layer: •550g (2 cups + 1/4 cups) Cream Cheese ( room temperature, non dairy or any cream cheese of choice) •160g (2/3 cup) Plain Yogurt (I have used unsweetened vegan yogurt) •200g (1 cup) Cane Sugar •120ml (1/2 cup) Whipping Cream (I have used non dairy whipping cream) •160ml (2/3 cup) Blueberry Sauce (prepared) •25g (3 tablespoons) Cornstarch •2 teaspoons Vanilla Extract Method:- -Preheat oven to 330f. Place a tray with boiling water on the bottom rack to create steam for baking the cheesecake prior to baking. -In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft. -Add yogurt, sugar, cream, vanilla, mix until smooth. -Combine 160ml blueberry sauce & corn starch, add to cheese mixture and mix until combined. -Pour the cheesecake mixture into the pan.Spread it in an even layer.Bake for 40-45 minutes. -When the edges of the cheesecake have slightly risen and appear set.Turn the oven off & allow the cheesecake to cool in the oven. -Remove from oven. Let it cool completely. -Decorate with remaining blueberry sauce, whipped cream & fresh blueberries. Store it in fridge! 🫐🫐 #blueberry #blueberrycheesecake #cheesecake #cheesecakes | Saloni Mehta | Vegan & Eggless Baking

Traditional Cheesecake

Coconut Cheesecake

Coconut Cheesecake — Taste of Home

a piece of cheesecake with strawberries on top

Original Cheesecake

Vanilla Cheesecake Recipes

2M views · 89K reactions | ITALIAN CHEESECAKE ❤️ (recipe ⬇️) INGREDIENTS 11 oz. Nilla Wafers ½ - ¾ cup unsalted butter, melted ¼ teaspoon kosher salt 6 ounces mascarpone, room temperature 6 ounces Philadelphia cream cheese, room temperature 1 teaspoon vanilla bean paste or vanilla extract 3 cups cold heavy whipping cream 1 ½ cups powdered sugar 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries 2-4 tablespoons granulated sugar INSTRUCTIONS 1. Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. 2. Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined. 3. Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set. 4. Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. When ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top. NOTES - This recipe was developed for a springform pan because the original cheesecake at Osteria da Fortunata is quite large and served in generous slices to customers. If you do not have a 9-inch springform, you may use a pie plate (or two) or another vessel for the cheesecake, adjusting the quantities as necessary so you don’t have too much crust or filling. #femalefoodie #femalefoodierecipe #cheesecake | FEMALE FOODIE | Brooke Eliason | Les Paul · It's Been A Long, Long Time