The baked blueberry cheesecake without biscuits is a creamy and quick dessert to make, beautiful to bring to the table, and above all, delicious!
If you’ve been following me for a while, you must have seen, and I hope tried, the version with chocolate chips and the one with strawberries, both of which are delightful!
The uniqueness of this cheesecake is that it does not have the typical biscuit base of this dessert. Usually, Digestive are used, but other cookies work just fine. In this case, the double texture, crumbly from the biscuit and creamy from the filling, is entirely missing.
The cheesecake without base is therefore a very quick dessert to prepare, delicate, and super creamy, and we can personalize it in a thousand ways!
The cheesecake without biscuits is gluten-free and yeast-free, perfect for those with intolerance. It keeps for about 4 days in the fridge and can also be baked in single-portion molds.
The version I’m offering you today is truly delicious! Once ready and cooled, the cheesecake is covered with a jam, in my case blueberry, and then decorated with fresh blueberries.
Depending on the season, you can choose the fruit you prefer and pair it, or use it for a taste and color contrast, with a jam/preserves you like.
Moreover, this creamy cheese dessert is prepared without even using an electric mixer! Just a simple hand whisk, and you’re done!
Please read to the end, you’ll find useful tips for executing this recipe and a little gift for you ❤️
Let’s see together how to prepare a cheesecake without biscuits!
Other delicious recipes I recommend you don’t miss!
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: about 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz cream cheese
- 9 oz mascarpone
- 2 eggs (medium, whole)
- lemon zest
- 1/3 cup cornstarch
- 3/4 cup sugar (add 2-3 tablespoons more if you like it sweeter)
- 1 jar blueberry jam (or your preferred flavor)
- 2 1/2 oz blueberries (or your preferred fruit)
Tools
- Bowl
- Cake Pan
- Whisk
- Spatula
- Grater
- Sieve
Steps
In a bowl, combine the mascarpone and cream cheese. At the end of the article, you’ll find all the examples for possible ingredient substitutions.
Break in two medium whole eggs and grate the zest of half a well-washed, dry, and preferably organic lemon.
Then add the sugar (you can also use brown sugar if you prefer) and mix well with a simple hand whisk until you get a nice cream.
Finally (yes, we’re already done!!) incorporate, using a sieve to avoid lumps, the cornstarch (or all-purpose flour).
Blend with the hand whisk until you obtain a smooth and velvety mixture.
Done! All that’s left is to pour the mixture into a mold and then proceed to baking!
Before doing this, a necessary clarification!
The cheesecake is a dessert that does not rise in height, and in this case, it also lacks the height generated by the biscuit base.
Therefore, to make it aesthetically perfect, I recommend using small molds.
Personally, I like using square molds so I can cut the cheesecake into squares without ruining the slices, but if you prefer, a round mold is fine too.
I use a 20×20 cm square mold or at most a 22×22, not larger otherwise you’ll get a very low dessert.
Here we are! Line the mold with parchment paper, so when removing the cheesecake, you won’t have any difficulty! (If you’re using a springform pan, it’s easier).
Pour all the mixture inside and level it well with a spatula.
Bake the cheesecake without the biscuit base in a preheated oven at 340°F in static mode for about 50 minutes.
If you only have the ventilated mode, it’s fine too, but I recommend covering the surface with aluminum foil for at least 30 minutes to prevent it from darkening too much.
The cooking time is indicative, after 45 minutes do a first check by inserting a skewer into the cake.
If it’s dry, remove it from the oven, otherwise continue for another 5-10 minutes and do another test.
When the cheesecake is cooked, remove it from the oven and let it cool before removing it from the mold.
Then place it on a cooling rack to let the moisture evaporate during baking.
Once cold, move on to decorate and make your cheesecake super delicious!
I chose blueberry jam and fresh blueberries, but as I said above, you can choose whatever you prefer!
Take a jar of blueberry jam and start pouring a few tablespoons on the base.
Don’t pour it all at once because you might use only half a jar if needed, as you prefer.
Spread the jam with the back of a spoon until it covers the surface but NOT the raised edge, please.
Wash the fruit you’ve chosen to use and arrange it to your liking on the jam.
A few mint leaves for a color contrast, and your baked cheesecake without biscuit base is ready to amaze and entice everyone!
I hope you enjoyed this recipe! Read all my tips and possible substitutions you can make 😉
Come back and visit me soon and let me know if you try it 😘
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
I don’t like mascarpone, how can I replace it?
You can prepare this cheesecake without a base using only cream cheese, for a total of 850 grams. Alternatively, if you want to include another ingredient besides cream cheese, you can use one of these ingredients instead of mascarpone (always for a total of 250 g):
1)well-sieved ricotta;
2)plain yogurt;
3)whipping cream (to be added in liquid form);
4)quark or Greek yogurt.For how many days can I store the baked cheesecake?
Once baked, the cheesecake should be stored in the fridge for up to 4 days. I recommend covering it if there are ingredients that might alter its fragrance.
Can I also use individual molds?
Yes, of course, but you’ll need several! I haven’t tested the number of molds needed yet, but you can really prepare this dessert using the molds and pans you have available. The only advice, which is more about aesthetics than taste, is to choose containers that are not too large to avoid a very low cake.
I don’t like jam or fruit, how can I top the cheesecake?
You can use spreadable creams to your liking, for example, hazelnut, pistachio, almond. Alternatively, melt some white chocolate (or dark or milk) in a double boiler, pour it over the surface and then decorate the cheesecake with chocolate shavings or crumble your favorite chocolates on top.
If I wanted to make the base with cookies?
In this case, I recommend changing the recipe because the characteristic of this cheesecake is precisely the absence of a biscuit base! You can try the Peach Baked Cheesecake, or the one with Nutella and toasted hazelnuts, or the no-bake coconut and chocolate cheesecake.
