Blueberry Cheesecake

Prep Time:

25 Minutes

Cook Time:

1 hour (4 hours Chilling)

Serves:

8-10 Slices

Level:

About the Recipe

Egg Free Blueberry Cheese Cake is the perfect dessert for anyone looking for a creamy, indulgent treat with a twist. By replacing eggs with the nutrient packed Sea Moss Gel, this cheesecake is not only rich and smooth but also offers healthy boost. the sweet tangy cream cheese filling pairs beautifully with the buttery graham cracker crust topped with the blueberry sauce for a burst of fresh flavor. This recipe will surely impress friends and family.

Ingredients

For the Crust

ingredient 1 - 1 1/2 cups of graham crackers
ingredient 2 - 1/4 cup granulated sugar
ingredient 3 - 6 tbsp. unsalted butter

For the Filling

ingredient 4 - 2 Cups Cream Cheese
ingredient 5 - 1/2 Cup Sun and Moon Sea Moss Gel (replacement for eggs)
ingredient 6 - 3/4 granulated sugar
ingredient 7 - 1/2 cup sour cream (room temp)
ingredient 8 -1 Tsp. vanilla extract
ingredient 9 - 1 tsp. cornstarch
ingredient 10 - 1 cup fresh blueberries

Preparation

Prepare the Crust

Step 1

Preheat the Oven: 325* F (163* C)

Step 2

Combine the graham cracker crumbs, sugar and melted butter in a bowl. Mix until the texture resembles wet sand.

Step 3

Form the Crust: Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to flatten it.

Step 4

Bake: Bake the crust for 10 minutes, then remove it rfom the oven and let it cool while preparing the filling.

Make the Filling

Step 1

In a large bowl, beat the cream cheese and sugar with a mixer until smooth and creamy texture.

Step 2

Gradually mix in the Sea Moss Gel, sour cream and vanilla extract.

Step 3

Add Cornstarch and mix until lump free.

Step 4

Slice and Gently fold in blueberries with a spatula to avoid crushing them

Asemble and Bake

Step 1

Pour Filling; Pour the filling over the cooled crust and spread it evenly.

Step 2

Bake: Place the cheesecake in the oven and bake for 50-55 minutes. The center should be slightly jiggly but set around the edges.

Step 3

Cool: Turn off the oven and leave the cheesecake inside with the door ajar for 15-20 minutes to prevent cracking.

Step 4

Chill: Allow the cheesecake to cool completely at room temperature, then refreiderate for 4 hours before serving.

Make the Blueberry Sauce

Step 1

Cook the Blueberries: Combine blueberries, 1/4 cup of sugar, lemon juice and 1/4 cup water into a small saucepan. Cook over medium heat (5 Minutes)

Step 2

Thicken the Sauce: Add 1 tsp of starch in 1 tbsp. of water, then mix it in with the blueberry sauce.