Cheesecake with blueberry sauce makes a delicious treat. Chandani Daga, a highly successful vegan and vegetarian culinary chef and owner of CICI’s DELIGHT shared her recipe with Gossip About Food. Chandani’s recipe is very simple to assemble if all the measurements are mixed as directed.
INGREDIENTS
Crust:
27 mcvities biscuits, or graham cracks or oreo cookies (9 cookies)
⅓ cup unsalted butter (1.5 tbsp)
¼ cup sugar (1 tbsp)
DIRECTIONS
Step 1
Melt the butter for 30 seconds interval until it melts completely. Put the cookies in the food processor and grind them finely. Add the melted butter and sugar in a bowl with the finely grinded cookies. Put it in a cake pan and press with the back of a spoon, cup or with your hands. Bake for 12 min at 325 F ( every oven is different). Take it out and cool it for 30-40 min and keep in fridge until ready to use.
Fillings:
½ cup heavy cream (3 tbsp)
3 tbsp cornstarch + 3 tbsp water (1 tbsp)
24 oz ( 3 – 8 oz ) cream cheese (1 – 8 oz)
1 cup sugar ( ⅓ cup)
½ cup sour cream (3 tbsp)
1 tbsp lemon juice (1 tsp)
2 tsp vanilla extract (1 tsp)
3 (tsp) lemon zest (1 tsp)
STEP 2
In a blender, add all the ingredients except the lemon zest ( if your making chocolate, then don’t add). Once it becomes creamy, add the lemon zest (orange zest, without the zest, add crushed oreos instead). Preheat the oven at 325, once preheated, put it in the oven for 20-30 min. You will feel it a little jiggly, but that’s okay. Take it out and cool down, and then put it in the fridge for 3-4 hours
Blueberry Sauce:
2 cups frozen or fresh blueberry sauce
½ cup water
½ cup granulated sugar
2 tbsp lemon juice
2 tbsp cornstarch with 2 tbsp cold water
Zest of 1 lemon
STEP 3
Add berries, water, sugar and lemon juice in a pan and turn on the gas to medium heat. Let it boil. Once it boils, add the cornstarch mix, add zest right after. Taste and see if you need sugar, or lemon juice.
