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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This baked cheesecake recipe features a creamy and smooth filling made with cream cheese, fresh cream, and condensed milk, layered over a buttery biscuit base. The topping includes a luscious white chocolate ganache and a homemade blueberry jam swirl, adding a fruity and sweet touch. The cheesecake is baked to perfection and chilled for a silky texture, making it a delightful dessert for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Crush the biscuits into fine crumbs.
Mix the crushed biscuits with melted butter until combined.
Press the mixture firmly into the base of a baking pan.
Chill the base in the refrigerator for 15 minutes.
Beat cream cheese, condensed milk, powdered sugar, vanilla essence, egg, and lemon juice until smooth and well combined.
Add flour to the mixture and fold gently until incorporated.
Pour the filling over the chilled biscuit base.
Bake the cheesecake at 150–160°C for 55–60 minutes until the filling is set and slightly golden on top.
Cool the cheesecake completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight for a firm texture.
Combine blueberries and sugar in a saucepan and cook over medium heat until the blueberries release their juices and soften.
Mix cornflour with water to create a slurry.
Add the cornflour slurry to the blueberry mixture and cook until thickened, stirring constantly.
Cool the jam completely before using as a topping.
Spread white chocolate ganache evenly over the chilled cheesecake.
Swirl blueberry jam over the ganache for a decorative finish.
You can steam the cheesecake on a gas top instead of baking it in the oven.
Feel free to use any toppings of your choice, such as fruit compotes or caramel sauce.
Ensure the cheesecake is completely cooled before refrigerating to prevent condensation.
Can I use a different type of biscuit for the base?
Yes, you can use any type of biscuit that you prefer, such as digestive biscuits or graham crackers.
How do I know when the cheesecake is fully baked?
The cheesecake is done when the edges are set and the center has a slight jiggle but is not liquid.
Can I substitute fresh cream with whipped cream?
Fresh cream is recommended for the filling, but you can use whipped cream as a topping if desired.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
Can I make the blueberry jam in advance?
Yes, the blueberry jam can be made ahead and stored in the refrigerator for up to a week.
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