Vanilla cheesecake with blueberries topping

I have tried several times making egg less, no gelatin cheesecake both the no bake and the one which we bake and they have always turned out perfectly, yet this is one dessert that I am not keen about making too often as I never knew we could easily make this without using hung curd/ yogurt with the cream cheese.

My previous attempts were with the usual sour cream/hung curd/ cream cheese mixture. Perfect as it turned out there were no takers for the slightly tart cheesecake which comes about due to addition of the sour cream/hung yogurt.

I am not particularly fond of the tartness that such a cheesecake develops . So I tried a plain vanilla cheesecake , which could use several toppings . I decided to give the yogurt a miss and I'm glad I did as the cheesecake developed an ice cream like taste. There was no lingering yogurt taste on the tongue.

What I do while serving is to slice a wedge ,customize my topping. Rather than create one whole single flavored one, I liked to play with the different flavors.

This was a hit , and now I am actually contemplating making several flavors in single serving glass.

Every time when the dread to enter the kitchen mood kicks in, this is the kind of easy dessert I would recommend, as this is a totally no light recipe, your kids could surprise you with this one.

This cheesecake gives very impressive results in terms of texture, colour and the taste. This cheesecake lends itself easily to variations. Make this a high wedge , dense like the New York Chesecake or go for the skinny one as I have done. A good cheese cake should be velvetty and smooth as silk.